The Best Black Bean Brownies Flourless
Indulge in a guilt-free treat with "The Best Black Bean Brownies Flourless," a wholesome twist on a classic dessert that’s rich, fudgy, and packed with nutritious ingredients. Made with protein-rich black beans, these flourless brownies are naturally gluten-free and use maple syrup or honey for subtle, natural sweetness. The addition of cocoa powder and melted coconut oil creates a luscious texture, while chocolate chips provide pockets of indulgence in every bite. Quick oats add structure without the need for flour, making this recipe perfect for anyone looking for healthier dessert alternatives that don’t skimp on flavor. Ready in just 30 minutes, these easy black bean brownies are a crowd-pleaser and can be customized with toppings like nuts or flaky sea salt for an extra gourmet touch. Perfect for weeknight baking or special occasions, they’re proof that healthy desserts can still be decadently delicious!
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Recipe Information
Ingredients
- 1.5 cups black beans (canned, rinsed, and drained)
- 2 large eggs
- 0.25 cups cocoa powder (unsweetened)
- 0.33 cups quick oats (or rolled oats)
- 0.33 cups maple syrup (or honey)
- 2 tablespoons coconut oil (melted and slightly cooled)
- 1 teaspoons vanilla extract
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups chocolate chips (semi-sweet or dark)
- 1 handful optional toppings (nuts, sea salt, etc.)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a food processor or high-powered blender, combine the rinsed black beans, eggs, cocoa powder, oats, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt.
Blend the mixture until smooth and creamy, scraping down the sides as needed. The batter should be thick but well-mixed.
Fold in the chocolate chips using a spatula and stir until evenly distributed.
Pour the batter into the prepared baking pan and smooth out the top with a spatula.
If desired, sprinkle additional chocolate chips, chopped nuts, or a pinch of flaky sea salt on top for garnish.
Bake in the preheated oven for 18-22 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Remove the pan from the oven and allow the brownies to cool completely in the pan before slicing into 12 squares.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 99.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 429 mg | 33% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2633 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
