Well it only took me 2 years to make a flourless brownie recipe made with a secret ingredient. I’ve seen other versions out there, but I was skeptical. How could a dessert made with chocolate taste good if the main “flour” came from…here goes…black beans. And yet it can!
You can’t even taste the beans in this recipe. It’s craaaazy good! My only regret is I didn’t try this recipe out 2 years ago.
My family loves these babies and I love that they are getting tons of fiber, protein and omega 3 fatty acids all in one treat. Please see my notes on saving money using dried black beans in my Black Bean Dip Post.
- 2 cups cooked black beans
- 2 eggs
- 1¼ cup coconut sugar
- ½ cup unsweetened chocolate powder
- ⅓ cup olive oil
- 1 Tbsp. flaxseed meal
- 1 tsp. pure vanilla extract
- ½ tsp. liquid vanilla stevia (optional)
- ¼ tsp. sea salt
- Preheat oven to 350 degrees. Lightly grease a bread pan. Combine all ingredients in a large food processor. Pulse for 30 seconds and then use spatula to scrape sides down. Pulse again for another 2 minutes, scrapping down sides as needed. If you do not have a large cup food processor, use a heavy duty blender.
- Pour mixture into pan and smooth top of batter with spatula. Bake for 30 minutes. Allow 10 minutes to cool.
- Cut brownies with knife. Makes 8 thick brownies or 16 if cut thinly.