Flourless Black Bean Brownies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Brownies made with black beans instead of flour. Uses eggs and honey for moisture and sweetness, plus butter for richness. Cocoa powder gives deep chocolate flavor. Baking powder for lift. Naturally gluten-free. Chocolate chips on top melt into gooey pockets. Bake till toothpick shows fudgy crumbs. No flour, no fuss. Black beans add unexpected texture and moisture. Sub chili powder for almond extract for subtle warmth. Good for when out of flour or wanting a twist on brownies. Watch edges pull away and top crack for doneness signs.
Prep:
15 min
Cook:
40 min
Total:
55 min
Servings:
9 servings
#gluten free
#dessert
#black beans
#brownies
#baking
#cocoa
Midway in dozens of black bean brownie trials, learned timing and texture trump strict measurements. Beans pulverized till smooth soothe graininess. Eggs are glue here, done wrong and brownies crumble. Honey not too much but enough to balance cocoa’s bitterness; coconut oil swaps butter for cleaner flavor and it foams nicely while melting. Cinnamon sneaks in cozy spice replacing extract this round. Baking powder’s subtle lift keeps brownies dense but not rock solid. Oven heat varies so watch cracks on top rather than clock only. Once out, the scent blooms—chocolate with smoky sweet beans, thick and rich. Cooling patience is key. No flour? No problem. These brownies, flawed but forgiving, fix kitchen desperation with flavor and texture surprises.
Ingredients
- 1 can black beans rinsed and drained
- 3 large eggs
- 2 tablespoons honey
- 3 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon instead of almond extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
About the ingredients
Sub black beans canned or freshly cooked. Rinse well, no slimy water, or bitterness wrecks taste. Eggs room temp get better emulsification. Honey can swap maple but alters flavor. Coconut oil melts smoother than butter, less dairy heaviness but both work. Vanilla extract standard but cinnamon replaces almond extract here to avoid less common spice; cinnamon deepens flavor. Cocoa powder must be unsweetened Dutch processed or natural, watch sugar since adding honey. Baking powder not baking soda—needed for right lift in dense bean matrix. Chocolate chips preferably semi-sweet for balance. Parchment essential—sticks worse with oil-only or no lining. Grab quality cocoa; cheap powder tastes dusty and flat.
Method
- Preheat oven 345°F. Line 9x9 pan with parchment paper sprayed lightly. Don’t skip parchment, helps edges.
- Put black beans and 1 egg in blender. Pulse, scrape down sides. Should get paste-like, no bean chunks. Texture matters or brownies gritty.
- Add remaining eggs one by one blending between until smooth. Eggs bind, give structure.
- Scrape sides and add honey, melted coconut oil, vanilla, and cinnamon. Blend well. Cinnamon twist here adds warmth, fine substitute for almond extract, more common pantry item.
- Add cocoa powder, baking powder, salt. Blend until just combined. Overblending can make batter tough.
- Pour into pan, spread even. Scatter chocolate chips on top. They’ll melt and bubble, pockets of sweet relief.
- Bake approximately 33-38 minutes. Look for edges drying and pulling away; cracks forming top; toothpick test in center should come out with moist crumbs not raw batter.
- Let cool fully in pan. Cutting too soon makes slices gooey mess. Resting lets chocolate set, flavors marry.
- Slice into 9 squares. Expect fudgy, dense bites with faint bean undertone. Store airtight, fridge extends shelf life.
Cooking tips
Skip mixing by hand; blender or food processor essential for smooth bean paste. Scrape bowl frequently to avoid dry pockets. Eggs added individually ensure smooth batter with correct binding. Honey and fat added after eggs to avoid curdling or separation. Blend gently after cocoa addition—overblending ruins crumb. Pour even, spread with offset spatula for uniform baking. Chocolate chips on top melt and offer textural surprise, fold into batter if you want uniform pockets but spills on pan edges. Oven temp delicate here; slightly below standard or brownies get burnt edges dead center. Visual cues: edges pulling, top cracking, toothpick inserted shows moist crumbs not raw batter are real signals. Cooling entirely stabilizes fudgy bite; cutting warm yields spread-out goo. Store airtight, fridge enhances shelf life but brings firmness. Reheat briefly for melted feel.
Chef's notes
- 💡 Skip hand mixing; blender or food processor only. Keeps bean paste fine, no grains or gritty texture. Scrape sides often. Uneven blending ruins final texture. Add eggs slowly to avoid clumps, binds batter right. Honey goes after eggs; avoids curdling or separation from fat. Cocoa powder—use unsweetened Dutch or natural. Watch sugar balance with honey; too much ruins bitter profile.
- 💡 Baking temp tricky. Oven varies. Lower than standard to avoid burnt edges plus dry centers. Watch visual clues—edges pulling away first sign, cracks forming next. Toothpick inserted shows moist crumbs, not raw batter, means done but still fudgy. Don’t bake by clock only. Timing varies by oven and pan type.
- 💡 Substitutions matter. Coconut oil melts smoother than butter, less dairy heaviness helps flavor. Vanilla standard but cinnamon replaces almond extract adds warmth, common pantry spice. Honey can swap maple syrup, changes sweetness and mouthfeel. Black beans canned or fresh works; rinse very well to avoid bitterness or slime.
- 💡 Parchment lining non-negotiable. Oil only or no lining makes brownies stick badly. Spray parchment lightly for easy release. Pour batter evenly; spread with offset spatula or back of spoon for consistent thickness. Chocolate chips can be folded in for uniform pockets but risk spills on edges. On top, they melt and bubble, add textural surprise.
- 💡 Cooling essential. Cut too soon, slices turn into gooey mess. Wait till fully cool then slice. Resting lets flavors marry and chocolate set for dense, fudgy bite. Store airtight in fridge extends shelf life but firms brownie. Reheat briefly to soften and refresh melted chocolate pockets—short bursts only.
Common questions
Beans cause grainy texture?
Pulse longer in blender. Scrape sides often. Stop when paste-like, no chunks left. Gritty beans kill feel. Use food processor if blender weak. Fresh or canned fine but rinse well, no slime. Patience key here.
What if no cinnamon?
Skip or swap with tiny pinch nutmeg or allspice. Almond extract replaced originally for warmth but not must. Vanilla alone works but cinnamon packs subtle cozy note. Don’t overdo spices or masks bean and cocoa flavors.
Brownies too dry or tough?
Likely overblended or baked too long. Blend gently after cocoa goes in. Batter tough if overworked. Oven temp too high burns edges fast. Pull pan earlier, check doneness visually. Moist crumbs on toothpick better than dry clean test.
How to store leftovers?
Airtight container fridge best. Keeps freshness, firm texture. Room temp okay few hours but softens too much. Freeze wrapped tight if holding longer. Let thaw fully before reheating. Wrap well to avoid drying or fridge odor absorption.
