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Introduction
While black bean brownies may sound like an unlikely combination, this recipe has its roots in traditional Central and South American cuisine, where beans are often used in sweet preparations. In fact, black beans lend a richness and moisture that make them the perfect base for fudgy, gluten-free brownies. This ingenious fusion of flavors was likely born when resourceful cooks looked to incorporate nutrient-dense beans into beloved desserts, creating a delicious way to enjoy a chocolatey treat with a nutritional boost. Today, these brownies are a beloved staple among health-conscious bakers and chocolate aficionados alike, offering a delightful way to indulge while also nourishing the body.
Ingredients
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 3 large eggs
• 1/2 cup (120ml) unsweetened cocoa powder, preferably Dutch-processed
• 1/2 cup (120ml) granulated sugar
• 1/4 cup (60ml) unsweetened applesauce
• 2 tablespoons (30ml) melted coconut oil or vegetable oil
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (2.5ml) baking powder
• 1/4 teaspoon (1.25ml) salt
Step 1:
Preheat oven to 350°F (175°C). Grease an 8x8 inch (20x20 cm) baking pan with cooking spray or line it with parchment paper.
Step 2:
In a food processor or blender, blend the drained and rinsed black beans until smooth and pureed. Add the eggs, cocoa powder, sugar, applesauce, melted coconut or vegetable oil, vanilla extract, baking powder, and salt. Blend or process until well combined and the batter is smooth.
Step 3:
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 4:
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake.
Step 5:
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before cutting into squares.
Q: Can I use a different type of bean instead of black beans?
A: Yes, you can substitute the black beans with an equal amount of other canned, drained, and rinsed beans like red kidney beans or garbanzo beans (chickpeas). However, the color and flavor may be slightly different.
Q: Do I need to use Dutch-processed cocoa powder?
A: While Dutch-processed cocoa powder provides a richer, more intense chocolate flavor, you can also use natural unsweetened cocoa powder. The brownies may have a slightly more acidic or fruity note with natural cocoa.
Q: Can I use a different sweetener instead of granulated sugar?
A: You can try substituting the granulated sugar with an equal amount of coconut sugar, maple syrup, or honey, but the texture and baking time may vary slightly. Adjust the liquid ingredients accordingly if using a liquid sweetener.
• For a richer chocolate flavor, use Dutch-processed cocoa powder.
• Substitute applesauce with an equal amount of mashed ripe banana or pumpkin puree for added moisture and nutrients.
• For a vegan version, replace the eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water.
• These brownies are dairy-free, gluten-free, and can be made nut-free by using vegetable oil instead of coconut oil.
• Allow the brownies to cool completely before cutting into squares for best texture.
Serve the brownies at room temperature or slightly warmed. They can be enjoyed on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Store leftover brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
These brownies come together quickly, so it's best to have all ingredients measured and ready to go before starting. The baking time may vary slightly depending on your oven, so keep an eye on them towards the end to avoid overbaking.
- For the best texture, be sure to blend or process the batter until it's completely smooth and free of any lumps.
- Avoid overmixing the batter once the ingredients are combined, as this can lead to tough brownies.
- Allow the brownies to cool completely before cutting into squares. This will help them set up and maintain their fudgy texture.
For a nut-free version, use vegetable oil instead of coconut oil. For a vegan version, replace the eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water.
These fudgy brownies pair well with a glass of cold almond or oat milk, or a scoop of non-dairy ice cream. They can also be served with fresh berries or a drizzle of melted peanut butter or almond butter on top.
These brownies can be enjoyed year-round, but they may be particularly welcome during the colder months when comforting, indulgent treats are more in demand.
These brownies are dairy-free, gluten-free, and can be made nut-free by using vegetable oil instead of coconut oil. They contain eggs, but a vegan variation is provided.
