FlourLESS (but FlavourFUL) Black Bean Brownies

7 Mar

Although it never truly disappeared, my sweet tooth is back with a vengeance.  For the past month or so, I’ve been keeping my chocolate cravings under control by turning to frozen berries.  They’ve consistently been on sale as of late, making this otherwise expensive habit a little bit more affordable.

Tonight I had the pleasure of going out for a lovely dinner with my fellow interns and our mentors.  Naturally, the discussion revolved around food and eating– two of our favourite pastimes.  As we discussed our preferred desserts, I was overcome with the desire to bake something chocolately and delicious.  I was in the kitchen within minutes of arriving home, measuring cups in hand and cocoa powder on the counter.

Flipping through my clipped recipes, I came across a recipe for Black Bean Brownies that I had not yet attempted.  Chocolately?  Check.  Easy?  Very.  Minimal dishes to wash?  Perfect!

Last year I went through a major black bean brownie baking phase.  I had one recipe that I continually tweaked in an attempt to make it as healthy as possible.  Unfortunately, the taste suffered and the brownies were never palatable enough to share with others.  Thankfully, E claimed to enjoy said brownies and he had no problem finishing off my less-than-successful batches.  I’m pretty sure he was just saying this to make me feel better… what a good boyfriend!

Tonight’s recipe was much more successful.  The texture is hard to describe but certainly different from your typical brownie.  Moist yet crumbly (is that an oxymoron?), full of chocolately flavour, and perhaps even a TOUCH too sweet.  This brownie is definitely more nutritious than the average, although the amount of sugar in this recipe moves them to the “borderline healthy” category.  Either way, these chocolately treats are worth sharing!  (Unlike my previous attempts).

Gluten-Free Black Bean Brownie

Gluten-Free Black Bean Brownies (from somewhere on the Internet…)

Make sure you wait until the brownies have fully cooled before removing them from the pan.  They tend to stick, so be sure to use a sturdy spatula!

1 can (19 oz) black beans, drained and rinsed well
3 eggs
3 tbsp vegetable oil
1/4 cup cocoa powder
3/4 cup sugar
1 pinch of salt
1 tsp vanilla extract
1 tsp instant coffee (optional) – I didn’t have any on hand but wished I did!
1 tsp baking powder
1/2 cup chocolate chips (optional)  – I omitted these– might have made the brownies overly sweet?

  1. Preheat the oven to 350 degrees Fahrenheit.  Grease an 8 inch square baking pan.
  2. In a blender or food processor, combine the black beans, eggs, vegetable oil, cocoa powder, sugar, salt, vanilla, and instant coffee (if using) until smooth.
  3. Add baking powder and process briefly to combine.
  4. Pour the mixture into the prepared pan.  If using, evenly sprinkle the chocolate chips over the top.
  5. Bake until the top is dry and the edges start to pull away from the sides of the pan, about 25 to 30 minutes.  Cool completely on a wire rack.

Makes 16 brownies.  Per brownie:  104 kcal, 4 g fat, 1.5 g fibre.

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5 Responses to “FlourLESS (but FlavourFUL) Black Bean Brownies”

  1. Sarah Leo March 11, 2012 at 2:17 pm #

    A and I might give this one a whirl – I wonder if I could substitute serious hot chocolate mix (the ghirardelli stuff, not the carnation stuff) for the cocoa powder, because I don’t have any. Expect a review hopefully soon!

    • lisa March 11, 2012 at 11:50 pm #

      You can never go wrong with Ghirardelli ANYTHING… so I’m sure it will work out just fine! I’d suggest reducing the sugar, as hot chocolate powder tends to contain a fair amount to begin with. Keep me posted, Sarah!

      • tracyyy March 30, 2012 at 11:32 am #

        this sounds glorious! do you think doing a manual mash would somehow still work? we’re a little lacking in the kitchen department….

      • lisa March 30, 2012 at 3:58 pm #

        Good question, Trace! I’d be a bit hesitant to do a manual mash… but to be honest, the taste should be the same. You might get the odd whole black bean in your brownie, but hey– could be a nice surprise?! Reminds me of the time I made brownies with not-fully-pureed carrots and spinach. Taste? Chocolately goodness. Texture? A bit odd.

      • tracyyy April 2, 2012 at 7:35 pm #

        hahaha! texture is pretty important… maybe this one will have to wait until i get back home to my hand blender… i’ve already spread the word about it to one of my friends though!

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