Gluten-Free Flourless Black Bean Brownies
- Prep
- 20 min
- Cook
- 30 min
- Yield
- 1 batch
- Level
- medium
These fudgy brownies swap traditional flour for protein-rich black beans, creating surprisingly moist and decadent treats. The beans blend seamlessly into a rich chocolate base enhanced with warm cinnamon and optional chili powder for subtle heat. Perfect for those avoiding gluten or seeking a healthier dessert option, these brownies deliver intense chocolate flavor with added fiber and nutrients. The dark chocolate chips on top provide delightful bursts of sweetness in every bite.
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Method
5 steps- 1
Preheat oven and lightly grease an 8x8 square baking dish
- 2
Combine black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, cinnamon, and chili powder in a blender or food processor and blend until smooth
- 3
Pour mixture into prepared baking dish
- 4
Sprinkle chocolate chips over the top of the mixture
- 5
Bake until the top is dry and edges start to pull away from sides of pan
Tips
Rinse and drain beans thoroughly to remove any metallic taste before blending
Blend mixture completely smooth to ensure the beans are undetectable in the final brownies
Let brownies cool completely before cutting for cleanest slices
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead; flavors improve overnight
Serve at room temperature or slightly warmed
Common Mistakes
Don't skip rinsing beans to avoid metallic flavor
Ensure complete blending to avoid bean texture in brownies
Substitutions
FAQ
Can I taste the beans in these brownies?
No, when properly blended the black beans are completely undetectable and simply add moisture and protein to the brownies.
Can I freeze these brownies?
Yes, wrap individual pieces and freeze for up to 3 months. Thaw at room temperature before serving.
What if I don't have a food processor?
A high-powered blender works well, or mash beans very thoroughly by hand though texture may be slightly less smooth.