Flourless Black Bean Extra Fudgy Triple Chocolate Brownies

by Courtney Sirotin on March 16, 2013

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Dylan’s been really into brownies lately so I thought I’d try a healthier recipe. I looked through a slew of them online and vacillated between recipes that called for avocado and ones that called for black beans. There were also a few that called for both avocado and black beans and I was considering those too. My options narrowed when I got back from the grocery store and realized I forgot avocados. Black bean brownies for the win!

There are a number of black bean brownie recipes online. I considered one by Martha Stewart but it only called for 1/4 cup of black beans and I really wanted them to be a main ingredient. I also found a few recipes that call for a full can of beans but only had cocoa powder in them and no real chocolate. That wouldn’t do. In the end, I printed out a recipe that met most of my needs (lots of beans and chocolate) but then I customized it to meet all of my needs. I am so incredibly pleased with how these brownies turned out that I just had to share the recipe! If you are skeptical about brownies with black beans, don’t be. I promise you cannot taste them at all.

The requisite “mess” shot because it wouldn’t be my blog without one:

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I have a heavy hand when it comes to baking. If a recipe calls for 1/3 cup of chocolate chips, for example, I’ll probably use a cup. I sort of feel my way through a recipe and adjust ingredients and measurements in the moment based on what feels right or what I have on hand. After I tried these brownies I realized they were special and that I had created a new and noteworthy black bean brownie recipe, so I quickly sat down and wrote down everything I did to the original recipe before I could forget. The measurements in the recipe below look a little unconventional but they accurately reflect the “little extras” I threw in that resulted in these delicious brownies. They are super easy to make because everything gets tossed in a food processor.The best part is, Dylan loved them and didn’t even realize he was eating beans and walnuts!

These brownies are rich and densely fudgy. They are almost like eating fudge, really. The black beans replace some of the fat and give them a chewy bite in the absence of flour. The three kinds of chocolate (cocoa powder, semi-sweet and dark) result in a complex chocolate flavor and I added walnuts on a whim to sneak in more healthy fats but, man, they sneak in more flavor too! These brownies get even better as they cool and set and are incredible out of the freezer!

Flourless Black Bean Extra Fudgy Triple Chocolate Brownies – Booyah!

  • One 15-ounce can black beans, drained and rinsed very well
  • 3 large eggs
  • 1/3 cup melted butter
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1.5 teaspoons vanilla extract
  • 1/2 + 1/8 teaspoon baking powder
  • 1/4 + 1/8 teaspoon salt
  • 1 bar Ghirardelli semi-sweet baking chocolate, broken into bits (I used a mallet)
  • 1/3 cup + 1 tablespoon chopped walnuts
  • 1/3 + 2 tablespoons dark chocolate chips

Preheat oven to 350 degrees and grease an 8 x 8 inch baking pan. Add each ingredient except the dark chocolate chips to a food processor and give it a whiz between each new addition. When you get to the semi-sweet chocolate bar just pulse it a couple times so that you leave a few little bits in the batter. The same goes for the walnuts. Pour the batter the greased pan and sprinkle the top with the dark chocolate chips. Bake for about 30 minutes, or until the brownies look set and start to pull away slightly from the sides of the pan. If in doubt, err on the side of underdone. Cool completely and serve/freeze/store to your liking!

By the way, I use this cocoa power and really like it:

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(Got it at Whole Foods.)

Also, if you are unsure how to eat a brownie, don’t do it like this:

{ 3 comments… read them below or add one }

CAROL March 17, 2013 at 2:59 am

These sound delicious! Will have to try! Dylan sold me!

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NANCY May 10, 2013 at 3:22 am

These are by far the best I’ve tried. The recipe is officially bookmarked and shared. Thanks for perfecting.

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COURTNEY SIROTIN July 17, 2013 at 2:14 am

Sweet! Glad you liked it!

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