I’ve made my fair share of black bean brownies. Some to resounding success that were moist and fudgy and loaded with chocolate, and some less so that were a little bit hard, definitely tasted like beans and that you totally knew were black bean brownies. I wasn’t fooling anyone. But regardless of the outcome, I go back and try them again every time. I try a different combination of ingredients, play around with some different flours and put together another sequence of black beans and cacao and produce more brownies. The truth is, that most of them don’t end up here on the site. They fall into that not awesome category and I’m happy to just keep them for myself, eat them for a treat for the week and call it a done deal. But when they’re excellently tasty and work out well, I always love to share!
And that’s how we arrived at this recipe here today. I’ve never tried dates in black bean brownies prior to this recipe. I had been soaking the dates for another purpose, and when that didn’t work out, had a pile of dates soaking on the counter and most of a can of black beans leftover in the fridge from dinner the night before. And you know how sometimes, your ingredients just sit there together and tell you what you’re supposed to make? That’s exactly what happened. And this time to resounding success!
These brownies are fudgy and soft, with just the perfect slightly chewier outside layer. They taste real chocolaty (not like beans), and believe it or not, there’s no extra added sugar in them – just a banana and some dates. They only have coconut flour and some oats, so if you use the certified gluten free version of the latter, these can totally work for your gluten free needs, and the best part is that they’re made altogether in the food processor in one bowl. Easy clean up, minimal mess, and then you get brownies at the end. For me, this is just a series of win win win. And you totally needed to be in on it too. Enjoy!
Flourless Black Bean Brownies
Packed with protein, and with no refined sugar, these brownies may just be your new fave!
- 1 cup black beans, canned and drained, or precooked
- 1 banana
- 8 dates, soaked in 1/2 cup boiling water
- 1/2 cup oats
- 1/4 cup coconut flour
- 1/3 cup cacao
- 1 tsp baking powder
- 1/2 cup coconut milk
- 1 tsp vanilla
- Add all the ingredients (including soaking water for dates) to a blender or food processor. Pulse until smooth and completely combined, scraping as necessary. Once combined, remove from the blender bowl and pour into a 9×9 baking dish sprayed, or lined with baking paper.
- Bake in the oven, preheated to 350 degrees Fahrenheit for 25-30 minutes, or until the top is firm and cracked and the edges pull away from the sides of the pan. A stick inserted in the center should come out clean, but be careful not to overbake, as they will dry out.
- Once cooked, cool pan on a wire rack and then slice into brownies. Store in an airtight container in the fridge.
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