Ever since I posted my White Bean Blondie recipe last year, I’ve had several people ask me if I had tried working on a black bean brownie. Because there are already quite a few black bean brownie recipes to be found online, I wasn’t sure if I could contribute anything new and exciting to the world, but I’m glad I tried because I think these are one of the BEST brownies I’ve ever tasted– healthy or otherwise.
Whenever I decide to try to develop a new recipe, one of the first things I do is a quick Google search to see what has already been done. I usually try to make the first few results that come up in my search, just to see if there is already a “perfect’ recipe out there, but in the case of black bean brownies I was pretty disappointed in the results. None of them were truly “brownie-like” enough for me.
Perhaps that’s because I’m pretty picky about my brownies. To me, a good brownie needs to be rich and moist, with a fudge-y texture. I mean, if I wanted a cake-like texture, I’d reach for a piece of cake. Brownies need to feel more moist and decadent.
What I love about these Black Bean Brownies is that they are:
- Flourless! (which also keeps them gluten-free)
- Naturally sweetened with coconut sugar
- Loaded with fiber and protein from black beans
- Sneaky– you can’t detect the black bean flavor AT ALL.
- Rich and fudge-like
Trust me when I say that these brownies taste totally decadent.
Vegan Flourless Black Bean Fudge Brownies
- Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the black beans until smooth.
- To the pureed black beans, add in the almond butter, cacao powder, ground flax, vanilla, sugar, vinegar, salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed evenly.
- Add the chocolate chips to the batter and pulse a few times to mix them in. Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you'll need to use the spatula to spread it evenly into the pan.
- Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.
- Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. (I imagine these would freeze well, too!)
Per Serving: Calories: 162, Fat: 6g, Carbohydrates: 26g, Fiber: 4g, Protein: 3g
Substitutions & Notes:
- If you prefer a darker chocolate brownie, go ahead and use 1/2 cup of raw cacao powder in this recipe. I’ve tested it that way, and I thought they were delicious, but they were a little “too dark” for some of my taste testers.
- I imagine that any other nut or seed butter, such as peanut butter or sunflower seed butter, would work well in this recipe if you’d prefer to replace the almond butter.
- If you don’t have balsamic vinegar on hand, I think another vinegar would probably work well, too. You just need some sort of acid to react with the baking soda. (And I think balsamic pairs really nicely with chocolate recipes.)
- Coconut sugar gives these brownies much of their substance and texture, so don’t be tempted to use a liquid sweetener or sugar substitute without expecting significantly different results. Granulated sugar = chewy, fudgy brownies, so keep that in mind.
- As always, if you try something different please leave a comment below so we can all benefit from your experience.
Hope you enjoy these rich and fudgy brownies!
Reader Feedback: What’s your favorite way to use black beans? Have you tried using black beans in a desert before?