Craving a chocolate fix that also fits into your healthy eating goals? These Flourless Black Bean Brownies are a delicious answer, offering a rich, fudgy texture with hidden nutrients. You’ll love how easy they are to make and how satisfying they taste as a Healthy Chocolate Desserts Ideas.
Key Ingredients & Substitutions:
- Canned Black Beans: Rinse them thoroughly to remove excess sodium. You can’t substitute these for other beans.
- Cocoa Powder: Use unsweetened cocoa powder. For a deeper chocolate flavor, try Dutch-processed cocoa.
- Sweetener: Maple syrup or agave nectar work best. You can adjust the amount to your taste.
- Nut Butter: Creamy peanut butter or almond butter adds richness and binds the brownies.
- Flavor Boosters: Vanilla extract and a pinch of salt are essential.
Ingredients:
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup unsweetened cocoa powder
- ½ cup maple syrup or agave nectar
- ¼ cup creamy nut butter (peanut butter or almond butter)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional, for extra indulgence)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 9 brownies
- Calories per serving: Approximately 180 calories (without optional chocolate chips)
- Tools Needed: Food processor, 8×8 inch baking pan
Step-by-Step Instructions:
1. Prepare Your Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan, or line it with parchment paper for easy removal. This ensures your Healthy Chocolate Desserts Ideas don’t stick.
2. Blend the Base
Combine the rinsed black beans, cocoa powder, maple syrup, nut butter, melted coconut oil, vanilla extract, baking powder, and salt in a food processor. Process until the mixture is completely smooth and creamy, scraping down the sides as needed. You want no bean chunks remaining.
3. Fold in Chocolate Chips (Optional)
If you’re adding chocolate chips, gently fold them into the brownie batter. This step adds extra pockets of chocolatey goodness. Distribute them evenly throughout the batter.
4. Bake Your Brownies
Pour the brownie batter into your prepared baking pan and spread it evenly with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking to keep them fudgy.
5. Cool and Serve
Allow the brownies to cool completely in the pan before cutting them into squares. This step is crucial for them to firm up and achieve their perfect fudgy texture. Enjoy your delicious Healthy Chocolate Desserts Ideas!
Variation Ideas:
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Stir in a tablespoon of instant coffee granules to enhance the chocolate flavor.
- Top with a sprinkle of sea salt before baking for a sweet and salty contrast.
- Mix in chopped nuts like walnuts or pecans for added crunch.
Storage Instructions:
Store your Flourless Black Bean Brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual brownies for up to 2 months. Thaw them at room temperature or gently warm them in the microwave for a few seconds.
Frequently Asked Questions (FAQ):
- Can you taste the black beans? No, the cocoa powder and other ingredients completely mask the bean flavor, leaving only a rich chocolate taste.
- Are these brownies gluten-free? Yes, because they use black beans instead of flour, they are naturally gluten-free.
- Can you make these brownies vegan? This recipe is already vegan as it uses plant-based ingredients.
- Do you need a food processor? A food processor is highly recommended for achieving the smooth, fudgy texture. A blender might work, but it may require more scraping and blending.
- Can you use a different sweetener? While maple syrup and agave work best, you can experiment with other liquid sweeteners, adjusting the amount to your desired sweetness.
- Why are my brownies crumbly? Overbaking is often the cause of crumbly brownies. Ensure you remove them from the oven when a toothpick comes out with moist crumbs.