The best black bean brownies – flourless and gluten free

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Easy, fudgy, gluten-free, flourless black bean brownies. Need I say more?

Easy, fudgy, gluten-free, flourless black bean brownies. Need I say more?

All the good without the gilt.

If you know me, you know I have been battling a sweet tooth for a LONG time. I even took on the Whole30 to end my sugar addiction. While it helped, I still crave something sweet every once in a while. These black bean brownies are my new go-to.

Easy, fudgy, gluten-free, flourless black bean brownies. Need I say more?

Go ahead and taste it before you add the eggs. It’s good.

Family approved

When I mention black bean brownies, I usually get the “funk face” from people. Let’s be honest, they do not sound good. I love experimenting with food, so I tried them anyway. If I can take “unhealthy” brownies and replace them a healthier version, you better believe I’m going to do it! I’ve experimented with multiple batches to perfect this recipe for my house (I do have a husband, toddler, and baby to feed). ¬†You will be happy to know they have been approved by my husband and the kids!

Easy, fudgy, gluten-free, flourless black bean brownies. Need I say more?

See, toddler approved.

Easy to make

These brownies are so simple to make and only require a few ingredients that you probably have on hand already. I made mine in a muffin tin because I love having the individual servings. Try adding chocolate chips, walnuts, peanut butter, or one drop of peppermint essential oil (I only use Young Living and do not recommend ingesting other essential oils). Yum!

Easy, fudgy, gluten-free, flourless black bean brownies. Need I say more?

 

The best flourless, gluten free black bean brownies

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12

The best flourless, gluten free black bean brownies

Ingredients

  • 1 15 oz can of black beans, rinsed and drained
  • 1/3 cup coconut oil, melted plus more for greasing pan
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup honey or real maple syrup
  • 2 eggs

Instructions

  1. Preheat oven to 350 degrees. Lightly grease regular sized muffin pan.
  2. Add rinsed and drained beans to a food processor. Puree until smooth, about 2 minutes. Next add coconut oil, coca powder, vanilla extract, baking powder, and honey or maple syrup to the food processor. Puree until all ingredients are combined.
  3. In a separate bowl, beat eggs. Fold into other ingredients until just combined.
  4. Evenly distribute batter into muffin pan.
  5. Bake for 20-25 minutes or until tops look dry. I baked mine for about 25 minutes.
  6. Remove from oven and cool for at least 20 minutes. Gently follow sides of brownies with a knife and remove from the pan. They will be very delicate and fudgy.
  7. Store in an airtight container for several days.
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2 Comments

  1. March 4, 2017 / 11:02 am

    These look yummy! How different do they taste to normal brownies, though?

    • March 7, 2017 / 11:16 am

      The texture is just a bit different, but honestly, I think they taste the same!

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