- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 280 kcal
Quick summary
“These black bean brownies surprise with their incomparable creaminess, taking advantage of the fiber and protein of the grains without leaving a residual flavor. A rich and practical gluten-free alternative, blended in a blender and baked in 30 minutes.”
What you need to know
- Well-cooked and drained black beans completely replace wheat flour, providing structure and body to the dough.
- The complete emulsion in the blender breaks down all the bean skins until it creates a fine, silky purée without lumps.
- Cocoa powder and vanilla act by masking the taste of the beans and enhancing intense chocolate notes.
Ingredients
Main
- 1 cup of cooked and drained black beans
- 3 eggs
- 1/2 cup of brown sugar
- 1/2 cup of cocoa powder
- 1/4 cup coconut oil
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
Instructions
Principal
- Preheat the oven to 180°C and line a rectangular pan with parchment paper.
- In the blender, beat the black beans, eggs, brown sugar, coconut oil, and vanilla extract until you get a homogeneous mixture.
- Transfer the mixture to a bowl and add the cocoa powder, baking powder, and salt. Mix well using a whisk.
- Pour the batter into the prepared pan.
- Take to the oven and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes before cutting into squares.
- Serve warm or at room temperature.
Chef's tips
- Cook the black beans without salt, bay leaf, garlic, or any seasoning so as not to compromise the sweet profile of the recipe.
- Drain the grains very well in a fine sieve before blending so as not to introduce excess water into the preparation.
- Use a whisk when incorporating the cocoa and baking powder into the blender mixture to maintain the light and homogeneous texture.
Variations
- Nut crunch: add half a cup of chopped walnuts or crushed nuts to the batter before taking to the oven.
- Chocolate chips: scatter small pieces of semisweet chocolate over the surface of the baking pan before baking.
- Orange touch: add grated orange zest to the batter to give a citrus freshness to the cocoa.
Substitutions
- Coconut oil can be substituted with melted butter, sunflower oil, or unsweetened peanut butter.
- Brown sugar can be swapped for honey, maple syrup, or demerara sugar in the same equivalent measure.
- Traditional cocoa powder can be replaced by black cocoa or 70% chocolate powder with great visual results.
How to store
Store the brownies in an airtight container in the refrigerator for up to 6 days, where they gain an even denser and firmer texture. At room temperature, keep well sealed for up to 2 days in a cool place.
Can it be frozen?
Freeze the already cold pieces wrapped in plastic wrap for up to 90 days in the freezer. To serve, defrost at room temperature for 40 minutes or heat for 15 seconds in the microwave to soften the center.
What to serve with
Harmonizes with pure filtered black coffee, warm plant-based milk, or fresh mint tea. It's also excellent served with warm dark chocolate sauce or fresh berries.
Frequently asked questions
How to ensure the dough doesn't get lumpy with peels?
Blend in a blender at maximum speed for about 3 to 4 minutes until the mixture is completely smooth and silky.
What is the ideal pan for baking this recipe?
A small rectangular pan lined with greased parchment paper ensures an appropriate thickness of about 2 centimeters for the brownie.
Does the brownie have a characteristic black bean taste?
No, the beans act as a neutral base and the cocoa powder combined with vanilla completely covers any aromatic trace of the bean.
Can I use canned black beans?
It can be used, provided it is rinsed thoroughly in running water to eliminate all the sodium and preservatives from the brine.
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