Black Bean Brownies

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These flourless black bean brownies are rich and delicious, with a fudgy texture that's impossible to resist. Vegan, gluten-free and nut-free!

Prep: 15

Cook: 28

Total: 1 15

Servings: brownies, very thick

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Ingredients

½ cup refined coconut oil* melted and slightly cooled, or canola oil or light olive oil
1 cup old fashioned rolled oats**
2 teaspoons baking powder
2 (15-ounce) cans low sodium or no-salt black beans, rinsed and drained
1 cup pure maple syrup
1 cup unsweetened cocoa powder sifted if lumpy
2 teaspoons espresso powder or instant coffee
1 tablespoon pure vanilla extract
¼ to ½ teaspoon kosher salt
1 cup chocolate chips*** mini semi-sweet, divided

Instructions

Place a rack in the center of your oven and preheat to 325 degrees F. Coat an 8x8-inch baking pan with nonstick spray, then line with parchment paper so the paper overhangs two opposite sides like “handles.”
In a small, microwave-safe bowl, melt the coconut oil for 20 to 30 seconds, until only a few solid pieces remain. Stir and allow the residual heat to melt it completely. Let cool to room temperature (this will take about 5 minutes). If using canola or olive oil, no need to melt.
To a food processor or a high-powered blender, add the oats and baking powder (see notes if using a regular blender or something like a Nutribullet). Blend until the oatmeal turns into a fine, oat-flour consistency, about 1 minute.
Add the beans and blend for 30 seconds. Stop, scrape down the bowl (the mixture will be thick with dry oat spots), and blend for 30 seconds more, until the beans are broken up and it looks grainy.
With the machine running, pour in the maple syrup and coconut oil through the feed tube. Blend for 1 to 2 minutes, topping to wipe down the bowl as needed, until the mixture is very smoothly combined.
To the food processor, add the cocoa powder, espresso powder, vanilla, and salt (use ¼ teaspoon salt if your beans are regular or low sodium; use ½ teaspoon if they are unsalted). Blend until the batter is well combined and thick, about 1 minute, stopping to scrape down the bowl halfway through.
Turn off the food processor, carefully remove the blade, and add three-quarters of the chocolate chips. Use a spatula to prod them around in the batter so they are evenly distributed as possible (this is a little tricky because of the hole in the center of the food processor bowl, but just do your best).
Scrape the batter into the prepared pan—it will be thick, sticky, and glorious. With a knife or spatula, smooth the top into an even layer. Sprinkle the remaining chocolate chips evenly over the top.
Bake black bean brownies until a toothpick inserted into the center comes out mostly clean (the melted chocolate chips may stick a bit), about 28 to 30 minutes. The center of the brownie should look set and no longer sticky like a batter.
Place the pan on a wire rack. Let the brownies cool in the pan for 30 minutes, then use the parchment paper to lift them onto a cutting board. Slice and enjoy! (For the best-ever flavor and texture, let them chill in the refrigerator for a few hours first…or just go for it, I don’t blame you).

Notes

*Refined coconut oil has a neutral flavor; if you use virgin coconut oil, it will have a coconut flavor. Pick whichever is your preference, or keep it simple and use canola oil, which has a neutral flavor. Olive oil with have a subtle flavor (which I like with chocolate, but it's up to you).

**If you don’t have a food processor or high-speed blender, you can make this recipe in a regular blender by swapping 1 cup of tightly packed oat flour for the rolled oats.

***Mini chocolate chips distribute more evenly and nearly melt into the brownies, while keeping them super fudgy. You can swap regular chocolate chips instead of minis if you prefer.

This recipe yields a super tall, ultra thick, fudgy brownie. For a thinner brownie, halve all of the ingredients except the chocolate chips (use 2/3 cup total). The thinner brownies will bake in 24 to 25 minutes and be more low calorie.

TO STORE: Store black bean brownies in an airtight container at room temperature, or in the fridge for up to 1 week.
TO REHEAT: Enjoy leftovers at room temperature or, to make them extra fudgy, warm slightly in the microwave.
TO FREEZE: Cover the brownies uncut in the pan with foil and store frozen for up to 2 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1brownieCalories: 232kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgPotassium: 286mgFiber: 4gSugar: 18gVitamin A: 7IUVitamin C: 0.003mgCalcium: 63mgIron: 2mg