How To Make Flourless Black Bean Brownies That Check All the Boxes

Flourless Black Bean Brownies

Ok take it easy, I know they sound a little weird, but they aren’t.

These are the most fudgy, delicious, nutritious chocolate brownies that you will ever eat.

In Mexico using chocolate as a spice is very common and you may have ordered or madea a mole sauce.

You want to eat these because they are like a meal in themselves. They are not depleting like most desserts that rob the body of nutrients.

The only nutrient missing from making these brownies into a complete meal on their own are the greens. I don’t know that I’m saying eat these brownies with a salad, but it might happen on a rainy day.

What you need (Please choose organic, you deserve the finest.)

  • 1 1/2 cups black beans which equals one 15-oz can, drain and rinse well

  • 1/4 cup cacao or cocoa powder

  • 1/2 cup rolled oats (very optional, you can easily make these without oats. I don’t use oats)

  • 1/4 tsp salt

  • 1/3 to 1/2 cup pure maple syrup or add a pinch of stevia (if you like it. When I make these I only use 1/3 cup of maple syrup and no stevia, but experiment with how sweet you want them and whether or not you like stevia.

  • 1/4 cup coconut oil – this is non negotiable

  • 2 tsp pure vanilla extract

  • 1/2 tsp baking powder

  • 1 teaspoon cinnamon (optional, but not for me. I love everything cinnamon.)

  • 1/8 teaspoon cayenne (this really is optional, but again not for me.)

  • 1/2 cup to 2/3 cup chocolate chips (I am going to recommend that you use the highest level of cacao for this part. Chocolate chips are typically around 45% cocoa so they have a lot of sugar. Replace the chocolate chips with a 72 to 85 or even 90% chocolate bar, break into pieces and then pulse a few times in the food processor so they are still chunky. You don’t want to include excess sugar in the brownies by using conventional chocolate chips.

  • After baking and before they are completely cool add more chips to the top, press them in gently.

How to do it:

  • Process the 72-90% chocolate bar in the food processor, crush or break apart first and then pulse a few times in the food processor so they are in small chunks. Be careful not to turn them to dust. If you are adding nuts then pulse together just a couple of times.

  • Mix the ingredients minus chocolate chips and nuts together in a food processor until pureed.

  • After mixing stir in chocolate chips and nuts, or leave plain.

  • Pour into a greased (use butter or coconut oil) 8x8 cake pan.

  • Sprinkle the top with extra chocolate chunks

  • Bake at 350 F for approximately 30 minutes.

  • Let cool completely before cutting. If they are a little too gooey for you, put them in the fridge and they will become a firm fudgy texture.

Let me know how they turn out.

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