This black bean brownie recipe makes some of the best brownies I have ever had. Flourless, low-fat, gluten-free brownies, a healthier brownie alternative.
Easy, flourless brownies that are really to die for! If you have been following this blog for a while, you might have noticed that I do like my brownies, I have quite a few different brownie recipes on Where Is My Spoon and I truly love each of them.
How could I not, they are all so delicious. Have a look at these Zucchini Cashew Brownies for instance or at these vegan brownies or these Romanian meringue brownies, you should definitely try some of them, if you like brownies, you will surely love all of these recipes.
Easy Brownies with Black Beans
What sets these flourless brownies apart from all the others is the use of black beans, rather unusual in a brownie recipe, if you ask me.
It was the very first and actually only time using beans to make cakes, but now that I have tried these black bean brownie recipe, I can say that I am open for more experiments. These flourless brownies with black beans are beyond good…
I have actually posted this black bean brownie recipe on the blog several years ago, but as I have been making them repeatedly ever since, I thought it was high time to post some new better pictures and refresh the blog post entirely.
These flourless brownies with black beans are really worth it, so I hope this time around, more people will get the chance to actually see the recipe and maybe try the black bean brownies.
Benefits of black beans
Black beans or black turtle beans are legumes, such as lentils, peas, and peanuts and are members of the bean family Phaseolus vulgaris. Their origins are to be found in South America where they are still more popular than in any other part of the world.
I have never actually heard or eaten black beans until about 10 years ago. Although we eat loads of beans in Romania and although beans are very popular in German cuisine as well, black beans were completely unknown in Romania while I was growing up and rather unfamiliar for the average German cook nowadays.
To tell you the truth, you can only buy dry black beans in ethnic or health shops around here and the fact that I have been able to buy canned black beans in some regular supermarkets during the last two years or so seems like a huge achievement.
Black beans contain many different nutrients and adding them to our diet can help prevent various health conditions.
According to recent research, over 70% of the calories in black beans come from carbohydrates and most of these consist of starch.
But black beans are somewhat different, because most of their starch is resistant starch, meaning that this starch is not easily digested and it only passes through the upper digestive tract without being broken down. That means that the starch is not converted into sugars, making it low on the glycemic index.
The high levels of protein and fiber that black beans contain make them also very valuable for digestion, these help food move through the digestive tract, thus helping alleviate constipation.
Also, their high soluble fiber levels might help lower cholesterol levels, which can prevent heart disease.
Other components found in the black beans, like the flavonoids in the seed coat and the anthocyanins might help the body fight some types of cancer and slow the growth of cancerous cells.
Black beans also contain high levels of folate, which protects and helps unborn children develop their brain and spinal cord in the wombs of their mothers.
Other components like iron, phosphorus, calcium, magnesium, manganese, copper and zinc help maintain healthy and strong bones.
According to whfood.com “many public health organizations recommend beans and legumes as a key food group for helping prevent disease and for optimizing health”. Many dietary guidelines recommend the consumption of 1 1/5 cups legumes per week for non-vegetarians and of 3 cups a week for vegetarians.
Integrating legumes into our diet is actually very easily done and even more so if you start putting beans even into your desserts. But just in case you are searching for some more delicious ways of enjoying legumes, have a look at this Costa Rican Gallo pinto recipe, this Polish white bean and cabanossi sausage stew or this Romanian white bean dip with caramelized onions.
And there are actually many other delicious bean recipes on the blog, just have a look.
The inspiration for this black bean brownie recipe came from Skinny Taste, in a time when I was trying to follow a low-fat diet. I don’t bother with that much nowadays, but I still make these brownies on a regular basis.
They are not only a healthier dessert choice but so delicious, you will not even care about the lack of fat or flour or whatever. Just perfect!
- I have changed the original recipe a bit here and there, but the structure is pretty much the same.
- I reduced the sugar quantity, I just think that we Europeans definitely have less of a sweet tooth than the Americans, usually, half the amount of sugar is enough for me in any American inspired cake or dessert I make. Not a critic, just an observation.
- In the case of these flourless brownies, I normally take 100 g/ ½ cup sugar instead of the required 150 g/ ¾ cup sugar and I still find the black bean brownies very sweet.
- I don’t always have chocolate chips in the house, but I always seem to have some plain semisweet chocolate, which I usually take for baking. So, when I don’t have chocolate chips, I replace them with chopped chocolate.
- The original recipe uses balsamic vinegar. Vinegar reacts with the baking soda producing carbon dioxide which helps the batter lift as it bakes. I’ve actually only used balsamic vinegar the first time I’ve baked these easy brownies, what I usually take is cider vinegar. White wine vinegar works as well.
- And don’t worry about the brownies tasting of vinegar, they will definitely not do so. The needed vinegar quantity is minimal, there will definitely be no vinegar after-taste in the brownies.
How to make?
These flourless brownies are so easy to make, you won’t believe it! And as you probably have all the needed ingredients in your pantry anyway, you will not even have to go shopping in order to be able to bake these easy brownies.
And as mentioned above, you will not even need any flour, these are flourless brownies, delicious and with a perfect consistency despite the lack of flour. And they contain almost no fat at all.
No flour, no fat, you could probably integrate this black bean brownies recipe in different kind of hip diets nowadays, such as gluten-free, low-fat or low carb if you replace the sugar with whatever sugar substitute allowed, I suppose erythritol would do the trick.
- So, when making these easy brownies with black beans start by preheating the oven and lining the baking dish with baking paper.
- Puree the black beans using either a food processor or a hand-held blender, add all the remaining ingredients, except the chocolate chips to the food processor or bowl containing the black beans and mix well.
- Add about ¾ of the chocolate chips, incorporate them into the batter, place the batter in the baking dish and sprinkle the remaining chocolate chips on top.
- Bake the black bean brownies. Let cool and devour!
SWEET POTATO – these sweet potato brownies are some of the best brownies I have ever tasted. Moist, comforting, and incredibly delicious.
CHERRY – cherry chocolate brownies with fresh cherries and topped with chocolate cream.
MERINGUE – Romanian meringue brownies – Negrese: a decadent cocoa brownie with a sweet and fluffy meringue topping.
VEGAN – moist, dark brownies with a coconut cream topping.
CHEESECAKE – these might become your favorite brownies: soft, squishy brownies with a cheesecake filling.
ZUCCHINI – delicious zucchini chocolate brownies, full of cashew nuts and chocolate chips, these are the perfect summer brownies.
PIN IT FOR LATER!
- 1 can black beans
- 2 eggs
- 50 g unsweetened cocoa powder
- 100 g sugar
- 1 teaspoon oil
- 1 tablespoon milk
- 1 teaspoon cider vinegar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground/instant coffee
- 130 g semisweet chocolate chips or chopped semisweet chocolate, divided
- Preheat the oven to 180 grad Celsius/360 grad Fahrenheit. Grease a square pan of about 22 cm x 22 cm/9 inch x 9 inches and line it with parchment paper.
- Drain and rinse the black beans and blend them to a paste in a food processor or in a bowl using a handheld blender.
- Add the eggs, unsweetened cocoa powder, sugar, oil, milk, vinegar, baking powder, baking soda, and the coffee. Mix thoroughly, transfer to a bowl (if you have used the food processor previously), fold in about ¾ of the chocolate chips or chopped chocolate.
- Place the batter in the prepared baking dish and sprinkle the remaining chocolate chips or chopped chocolate on top.
- Bake for 30 to 35 minutes, depending on your oven until a toothpick inserted in the brownies comes out clean, but some crumbs still cling to it. Don't over bake the brownies or they won't be so deliciously moist anymore. Let cool completely before slicing.
Nutrition Information:Yield: 12 Serving Size: 1 brownie
Amount Per Serving: Calories: 167Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 223mgCarbohydrates: 26gFiber: 4gSugar: 16gProtein: 5g
Nutrition information isn’t always accurate.