For those who are gluten free or on a grain-free diet for whatever reason, you'll love these gluten free chocolate black bean brownies – they are super moist and taste like a “real” chocolate brownie!
This recipe comes from my friend, Liz, who had this to say about these unexpectedly yummy black bean brownies:
“These have no gluten and are higher in fiber and antioxidants, that's a lot to like! Making these in the blender was a breeze and I will definitely make them again. My family loved them and since it only made an 8 x 8 pan, it's not like we're stuck with a ton of sweets afterward. These would be ideal with homemade vanilla ice cream…. next time! I'm allergic to tree nuts, so I don't add them in, but I imagine they would be tasty with chopped walnuts or pecans, too.”
Grain Free/Gluten Free Chocolate Black Bean Brownies
Yield 8x8 Pan
This is a yummy treat for those trying to watch their carb or grain intake.
Ingredients
- 1 (15.5 ounce) can black beans, rinsed and drained
- 3 eggs
- 3 tablespoons coconut oil (If you're okay with the flavor of coconut oil, get virgin coconut oil here, or I suggest the no-flavor coconut oil)
- 1/2 cup cocoa powder
- 1 pinch sea salt
- 2 teaspoons vanilla extract
- 1 cup organic cane sugar or palm sugar
- 1 teaspoon instant coffee (I have some organic stuff from Trader Joe's. Apparently the coffee helps eliminate the last bit of beany taste.)
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 350*. Lightly butter an 8×8 square baking dish.
- Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
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Kerry M. says
November 28, 2012 at 10:59 AMCan you use regular coffee? I know lots of folks who drink coffee, but not the instant kind. We are not coffee drinkers and I really really don’t know if I can sub “regular” coffee for the instant.
Liz says
November 28, 2012 at 8:54 PMHi Kerry,
I wouldn’t use regular coffee. I am a coffee drinker, but typically dislike instant coffee. I just bought a jar of instant coffee to use in recipes and it’s been handy to have around! 🙂
Rebecca in Michigan says
September 12, 2012 at 5:39 PMI don’t have canned black beans. How many cups would that be if I soaked and cooked my own beans? 2 cups?
Liz says
September 12, 2012 at 6:43 PMThat sounds pretty close. It’s probably more like 1 3/4 cups. I’ll have to get soaking my beans again… 🙂
Darren says
September 9, 2012 at 8:36 PMI’m guessin’ you can use decaf coffee with these, right?
Liz says
September 10, 2012 at 7:17 AMYes!
Jennifer says
September 8, 2012 at 1:37 PMThe instant coffee thing always throws me. Do you add the dried instant coffee “powder” or do you MAKE the the coffee according to the directions and add 1 tsp of the liquid “final product”? I never know which way to add it, so I never make anything that calls for it.
Liz says
September 8, 2012 at 4:47 PMHey Jennifer,
I just added the dry instant coffee powder. This is not something we use very often in our home, but I bought some at Trader Joe’s on the east side of the state, to use in another recipe. I don’t know how “awful” instant coffee might be nutritionally, but I did notice in the comments of the original recipe that it made a difference in the end taste.
Hope that helps,
Liz
Becky D says
September 8, 2012 at 12:09 PMEden Organic Canned beans are soaked, and also in BPA free cans.
KitchenKop says
September 11, 2012 at 1:32 AMThat’s awesome, thanks for telling us!
Tiffany @ DontWastetheCrumbs says
September 7, 2012 at 5:59 PMSounds yummy – and given the simple ingredients, this would make for an excellent “recipe in a jar” gift for friends who are gluten free!
Sally says
September 7, 2012 at 8:32 AMI just tried black bean brownies, too, and posted my recipe here:
https://www.onekitchenatatime.com/2012/09/special-brownies-whats-secret-ingredient.html
I thought they were yummy!!!
Karen says
September 7, 2012 at 8:05 AMAre canned beans considered “soaked”?
Tiffany @ DontWastetheCrumbs says
September 7, 2012 at 5:58 PMKelly can correct me if I’m wrong, but my answer is no. “Soaking” is referring to taking raw beans/nuts and soaking them (with water or whey or broth, etc.) until they sprout, and then they’re cooked. Canned beans are more than likely not sprouted before they’re cooked. If they were, we should see little tadpole-like tails on the ends of the beans. This may not freak us out, but can you imagine how the rest of the world would react to “wormish” beans?!?!
KitchenKop says
September 7, 2012 at 10:28 PM@Tiffany, I think you’re right.
It’s not something we’d have often, though, so I’m ok with it.
Kel
Alex says
September 7, 2012 at 12:52 AMYou should try these ones too and compare!! Even my grandmother asks me to make them again and again.
https://grainfreefoodie.blogspot.jp/2012/01/almond-flour-brownies.html