Lately I’ve been feeling a bit left out. I got to the “beans in dessert” party really late. In fact, I don’t think even think I was invited.
I am the self-proclaimed queen of sneaking healthy ingredients into otherwise not-so-healthy foods, but I had never contemplated using beans in a dessert. Then one day, while gawking at all the gorgeous food photography on the web, I saw the most mouthwatering brownie picture. The title was Black Bean Brownies. Whaaat? 
This revelation was truly life changing. My kids will not touch a bean. Unless it’s olive green and came out of a can. Where did these kids come from, anyway? Through some research I found out that people are using all kinds of beans in dessert, from garbanzos to pintos. Eureka!
These brownies are amazingly rich and chocolaty. To be completely honest, the texture is a bit… off. Not off in a bad way, just not exactly what you would get out of a boxed-mix brownie. However, they are rich and dense and not at all like cake (a terrible characteristic for a brownie, in my opinion). The texture also gets better after they cool making this only baked good for which I am able to practice enough restraint to let them rest before digging in.
I promise no one will ever suspect that these are bean brownies. That’s why I prefer to call them flourless. Even my most fickle of fickle children declared these the “best brownies ever”. I’ve made them for her three times and she hasn’t suspected a thing. Score one for mom.
Flourless Chocolate Chip Brownies
- Total Time: 40 minutes
- Yield: 12-16 brownies 1x
Description
These flourless chocolate chip brownies are dense, rich, and chocolaty, made with a surprising secret ingredient: black beans.
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 2 large eggs
- 2 egg whites
- 1/4 cup melted butter
- 1/4 cup plus 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 2/3 cup sugar
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Grease or spray an 8-inch baking pan with non-stick cooking spray.
- In a food processor, combine the black beans, eggs, egg whites, melted butter, cocoa powder, vanilla extract, and sugar. Process until the mixture is smooth and well blended.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the semi-sweet chocolate chips evenly over the top of the batter.
- Bake in the preheated oven for 30 minutes, or until the brownies are set and a toothpick inserted into the center comes out mostly clean.
- Allow the brownies to cool in the pan before cutting into squares and serving.
Notes
These brownies have a unique texture that improves as they cool, so it’s best to let them rest before serving. They are a great way to sneak beans into a dessert without anyone noticing. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 15
- Sodium: 80
- Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 35
Adapted from Whole Foods.
Just licked the batter OH MY! It tasted like chocolate ice cream! I cant wait until they are out of the oven. My family was watching a movie as I quickly but quietly threw the ingredients into the vitamix and threw away the bean can. Phew. They asked what I was doing… “just making some brownies” I said. All I heard was “Mmmmmm”. I cant wait to trick- I mean treat them.