Dark chocolate flourless, naturally sweetened Black Bean Brownies – a healthy gluten-free dessert recipe! You’d never know these are made with beans!
I kid you not, these brownies are made with black beans.
When I first heard whisperings about the mystical brownie made with black beans, I thought for sure they had to include other ingredients to make the whole thing come together, but for reals: these brownies are completely flour-less! PLUS, I took the recipe a step further to include coconut sugar instead of cane sugar, making these sweet treats naturally sweetened and lower on the glycemic index than regular brownies. Meaning, this is a dessert that won’t spike your blood sugar. I know…it sounds too good to be true.
But it’s so true!
I’ve been enjoying these lumps of lovejoy while writing the intro for my cookbook, Delicious Probiotic Drinks. They’re great for keeping me alert and energized without giving me a sugar crash. Brain food brownies? I think so!
You’re probably wondering how black beans could possibly make for a decadent dessert. Put your faith in the bean. I promise you, these things are like magic. The brownies taste nothing like black beans – they really just taste like brownies! They’re gluten free and come out with dense, velvety texture. Addicting…that’s what they are.
What’s that you say? You want to eat these for breakfast? No one’s stopping you, as the way I see it, these fiber and protein-filled naturally sweetened treats are healthy for you!
Black Bean Brownies are sister to the Garbanzo Bean Brownies I posted back in December. Both are as easy as throwing the ingredients in a blender and flipping the switch. I repeat: these brownies are made in a blender. AH-mazing!
You can do as I do – load them with raw cacao powder, dark chocolate chips and shredded coconut. You can also add fresh raspberries, or simply leave the batter as is…and spoon-feed it to yourself for breakfast.
At some point in this post, I’m going to tell you to put balsamic vinegar in your brownies.
And that would be right now.
Fear not: balsamic vinegar adds richness and takes the place of salt in the recipe. Plus when the vinegar hits the baking soda, it fizzes (not as much as your volcano project in grade school, much to my dismay, but enough-so to have a wow factor). Be dazzled!
Black bean blender brownies. They’re a revelation!
Black Bean Brownies (Flourless and Naturally Sweetened)
- 1 14-ounce can black beans drained and rinsed
- 2 eggs
- 1/3 cup raw cacao powder
- ¾ cup coconut sugar
- 1 tablespoon coconut oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons coffee grinds
- ½ cup unsweetened shredded coconut optional
- 1 cup dark chocolate chips separated
Preheat the oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper, then lightly oil the parchment paper.
Add all of the ingredients to a blender except for the chocolate chips and blend until smooth.
Stir ½ cup of the chocolate chips into the batter and pour into a lightly oiled or parchment lined baking dish.
Sprinkle the shredded coconut on top of the batter.
Sprinkle the other ½ cup of chocolate chips on top.
Bake for 18 to 20 minutes until brownies are set up and a toothpick tests clean.
Allow brownies to cool 15 minutes before cutting into them.