One of the best things about these black bean brownies – besides being a nutrient dense sweet treat – is that you can make them in your food processor. No mixing bowls or hand beater required. I have made a few different renditions of a similar recipe in the past, but previous versions were all vegan, so I decided to switch things up. These brownies are free of dairy, flour and nuts, while being very low in sugar (with an option to make them completely sugar-free. See tips below). Such parameters make them both blood sugar balancing and higher in protein than their fully plant-based counterparts. Bonus: my toddler loved these brownies, which is a sure-fire way to sneak some legumes into his diet!
Can you taste the black beans in these brownies?
Legumes make for a great ingredient in plant-based baking. I have also used white beans in blondies, and chickpeas in chocolate chip cookies and cakes. They have a pretty neutral flavor, so you can’t taste them in my opinion. They also create a creamy base for brownies and bars that are full of fiber.
Nutritional highlights in these black bean brownies
Black beans
Black beans, which make up the majority of this recipe, are a nutritious powerhouse. Not only are they high in fiber and low in fat, but they are also full of antioxidants, vitamins and minerals. More specifically, they are a good source of iron, folate, magnesium, Vitamin B1, phosphorous, potassium, and manganese. Like all legumes, black beans can support blood sugar, weight management, and digestion.
Cacao powder
Although many bakers will only use cocoa powder in their recipes, I use and encourage raw, organic cacao powder. I have written all about its benefits before, and believe it to be one of the most nutritious plant-based superfoods on the planet. We should all be eating more chocolate! Historically, cacao has been consumed for its positive impact on human health. Not only is raw cacao powder an amazing source of antioxidants which help to lower the risk of chronic disease, but research shows it can support heart health, digestion, blood sugar, mood, and cognitive function to name a few.
Eggs
While these black bean brownies aren’t fully vegan, they are primarily plant-based with more protein thanks to the inclusion of eggs. This ingredient deserves a nutrition highlight of its own, from contributing choline, vitamins and minerals, to healthy fats and antioxidants. Using eggs in a baked good also results in more rise, binding, and shape.
Monk fruit
I feel as though when it comes to monk fruit, you either love it or hate it. Fortunately for me, I love the flavor of baking with this more blood sugar balancing sweetener. Eating it also doesn’t cause me any digestive distress, which can be some people’s primary complaint. Not only does monk fruit contain zero calories (making it a great option for weight management), but recent studies show it has anti-cancer, anti-diabetes, anti-inflammatory, and neuroprotective properties.
Tips for making these healthy black bean brownies
There are a couple of tips to keep in mind before you bake these black bean brownies. I often bake with Pascha unsweetened chocolate chips, but refrained from using them in this recipe. I think it would have taken the bitter chocolate taste over the edge. I decided to use Hu Kitchen chocolate gems instead, but feel free to use any chocolate chips or chopped dark chocolate of choice. If you would like to make them completely sugar-free, use the brand mentioned above, or Lakanto, which is also made with monk fruit. Also know that when I heated the chocolate gems and coconut oil in the microwave, they didn’t completely melt before I transferred the mixture to the food processor, but that is fine. They blend into the batter anyway.
Given that these brownies are made with black beans (and need to be blended into a paste for the brownie base), I highly suggest using a food processor. You might be able to use a blender if you don’t have a food processor, but I haven’t tested them this way.
Lastly, allow the brownies to cool completely in the baking pan (about two hours), before removing them and slicing into squares. You could even transfer the pan to the refrigerator before slicing for a couple of hours, as I believe these brownies are even better chilled. Refrigeration works to create more of a binding effect, and also enhances the flavor.
Healthy Flourless Black Bean Brownies {Dairy-Free, Nut-Free}
Equipment
- Food processor
- 8×8 baking pan
Ingredients
- ½ cup chocolate chips or chopped dark chocolate I used Hu Kitchen gems
- 1 tablespoon coconut oil
- 1 15-oz can black beans drained and rinsed
- 2 eggs
- ½ cup monk fruit or coconut sugar or granulated sugar of choice
- ¼ cup cacao powder or cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350℉. Line an 8×8 baking pan with parchment paper.
- Melt the chocolate. In a small microwavable-safe bowl, combine the chocolate chips and coconut oil. Heat for 1 minute, then give the chocolate mixture a good stir until melted and creamy.
- To the food processor, combine the black beans, melted chocolate, eggs, granulated sugar, cacao or cocoa powder, vanilla extract, baking powder, and sea salt. Blend until a smooth, creamy batter is formed.
- Transfer the brownie batter to the prepared baking pan, using a spatula to spread evenly to all sides. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to completely cool in the pan, before removing and slicing into squares.
