Warning: Rave ahead. As in I can’t stop raving about these easy flourless black bean brownies that are also gluten-free!
The health benefits of beans
This might come as a surprise: beans are vegetables and they are bursting with nutrition. Beans supply several nutrients including protein and potassium, and they contain phytonutrients, which are plant compounds that protect your cells against damage.
Black beans, and other legumes, also contribute fiber to your eating plan. Fiber feeds the beneficial gut bacteria that support your immune system and help prevent you from getting sick from a virus or bacteria.
Fruits and vegetables can make indulgences like brownies, bars, and cookies better for you, even when the baked goods contain added sugar.
Why beans are a good ingredient substitute for baking
You can use beans to replace some of the fat and flour when baking, and enhance the texture of baked goods, like these brownies. I have nothing against fat or flour, however. I just like to bake with beans sometimes!
I love desserts that have more to offer more than calories, and these brownies are one of them. The black beans and the raspberries pump up the fiber content to 10 grams per serving, which is more than 25% of your daily fiber needs! Along with the eggs, beans also contribute protein, so that a serving has 7 grams, which, along with fiber, helps you to feel satisfied.
I top my brownies with raspberries because they are delicious, beautiful, and nutritious. Raspberries supply vitamin C, fiber, phytonutrients, and so much more. And, raspberries provide natural sweetness so you can use less added sugar in baked goods.
These easy flourless black bean brownies take less than 40 minutes to prepare from start to finish. While they look special enough for a celebration, they’re also easy enough to make any time.
Easy Flourless Black Bean Brownies
Ingredients
- 1 15-oz can black beans, drained and rinsed (about 1 3/4 cups)
- 3 Tbsp. + 1 tsp. canola oil
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup + 1/3 cup dark chocolate chips*
- 1 1/2 cups fresh raspberries, washed and dried
Instructions
- Preheat oven to 350˚F. Grease an 8-inch square baking pan.
- Place the beans and 3 tablespoons of oil in a food processor. Process on high until smooth, about 2 to 3 minutes.
- Add the eggs, sugar, cocoa powder, and vanilla extract and blend well.
- Add the baking powder and salt and blend for 10 seconds more.
- Stir in 1/2 cup of dark chocolate chips.
- Pour the batter into prepared pan and spread evenly. Bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Remove the brownies and allow to cool on a wire rack for 30 minutes.
- Top the brownies with the raspberries, forming a single layer.
- Combine the remaining teaspoon of canola oil and the remaining 1/3 cup chocolate chips in a microwave-safe bowl. Microwave until chips are melted, about 20 to 30 seconds, stopping to stir once.
- Immediately drizzle the chocolate mixture on top of the raspberries. Allow the chocolate to harden for at least 10 minutes before cutting into 8 equal pieces. * You can also use white chocolate chips for the topping, if desired.
Notes
319 calories; 15 grams fat (5 grams saturated fat); 48 milligrams cholesterol; 324 milligrams sodium; 46 grams carbohydrate; 10 grams fiber; 8 grams protein
You can also substitute white chocolate chips for dark, if you like. Here’s a post about using the ingredients you have on hand.
Hi, I'm a registered dietitian, writer, recipe developer, and mother of three who specializes in food and nutrition communications and believes in progress, not perfection. If you're interested in easier ways to live a healthier life, you're in the right place. Welcome! 