Black Bean Brownies – fudgey, low-carb, gluten-free brownie recipe.
Some time ago I posted a recipe for Flourless Brownies containing pureed chickpea (garbanzo beans). So, I already knew this could work and didn’t hesitate at all to try to make Black Bean Brownies. They don’t contain any flour, so, I guess they could be called gluten-free (I’m not an gluten-free expert). They are also moist, fudgey, low-carb and high in protein and fiber. Instant coffee and rum are added to enhance the flavor of chocolate, but you can omit them if you don’t like them.
- 2 cups cooked black beans, drained and rinsed
- 3 eggs
- 1/3 cup brown sugar
- 1/3 cup butter melted
- 1/4 cup cocoa powder
- 1 Tablespoon instant coffee granules
- 1 tsp rum (optional)
- 2 teaspoons vanilla extract
- 1/8 teaspoon teaspoon salt
- 1/3 cup walnuts or pecans, ground or finely chopped
- 1/2 cup chocolate chips
Preheat oven to 350°F. Line an 8-inch baking pan with parchment paper.
Place the black beans, eggs, brown sugar, melted butter, cocoa powder, coffee granules, rum, vanilla extract and salt in the bowl of a food processor* and blend until smooth.
Gently stir in the walnuts and chocolate chips. Transfer mixture to the prepared pan.
Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Keep the leftover brownies in the refrigerator.
*For very smooth texture, make a bean puree with immersion blender prior to putting into the food processor