A lot of people try gluten-free or vegan treats as a healthier alternative to desserts and sweet treats. I don’t know if it makes them healthier, but it’s good practice for friends and family with food allergies or dietary restrictions. I made brownies for a coworker, so another coworker requested an additional pan of black bean brownies. The idea is that the beans make the ingredients “stick” instead of flour. It’s a gluten-free option that keeps the brownies moist.
- 1 15 oz. can black beans, drained and rinsed
- 3 eggs
- 1/4 cup butter, melted
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 1/2 cup chocolate chips
1. Preheat the oven to 350 degrees. Grease an 8×8 baking dish.
2. Place all ingredients except the chocolate chips in a food processor (or blender) and process until smooth. Scrape the batter into the baking dish and level the top.
Honestly there’s nothing easier than shoving everything into a food processor. If you’d like, taste it and see if it needs a bit more cocoa.
3. Sprinkle chocolate chips over the top of the batter. Bake for 25-27 min.
4. Let cool for at least 30 minutes before slicing.
If you don’t let them sit, they’ll be too soft to cut and just fall apart.
Final Thoughts: This was a 50-50 dessert. It’s easier to make than regular brownies, plus it’s gluten-free with extra protein! While I enjoyed the dense texture, it’s obvious it’s made with beans. About half of the people who tried mine really disliked them. The other half went crazy for them! To each their own, I guess. Which one do you guys like better – regular or black bean brownies?