Black Bean Brownies with my Blendtec!

I’m sure by now you’ve seen the “secret ingredient” Black Bean Brownie recipe floating around blogs, Pinterest, pretty much everywhere. I found mine here, although not really sure where it started to credit the right person. I had previously done a post on them on my blog but wanted to redo them since I got my Blendtec! Last time I made these they were ALMOST perfect, but still had a few unblended bean-y spots and I wanted to get the batter completely smooth!

In reading some of the comments about this recipe, I noticed that many people had trouble with the chocolate chips sinking to the bottom of the batter, which tells me that the batter is probably a bit too runny. So I figured, maybe it needs just a little something to thicken it. Coconut flour! Keeps it low-carb, doesn’t add any starches, still okay for all those grain-free folks out there. And to top it off, maybe will even further eliminate any “beany” taste by adding in the coconutty sweetness.

Here’s my recipe:

Ingredients:

  • 1 can black beans, drained and rinsed very well
  • 3 eggs
  • 1/3 cup melted butter
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla
  • 1/2 cup + 2 tablespoons sugar
  • 1/2 cup semi-sweet chocolate chips (I’m afraid I used a bit more)
  • 2 tablespoons coconut flour (doesn’t seem like a lot, but it did the trick!)

This was so easy! I just dumped all the ingredients (except the chocolate chips) into my Blendtec jar (wettest ingredients on the bottom, then the drier ingredients on top) and hit the “Batter” setting. Let me tell you, those beans were pulverized! I ran the Batter setting twice just for good measure, but probably wouldn’t have needed to.

Then I poured the batter into a separate bowl and stirred in the chocolate chips. It’s kind of hard to stir in chocolate chips with the blade at the bottom. Pour into a buttered 8 x 8 baking dish. Bake at 350 for 30 minutes, or until center is done.

That’s it! So easy to mix up, naturally GF, and they taste almost like fudge! I think they’re even better when they’ve cooled completely, rather than right out of the oven.

Enjoy!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


  Affiliate Disclosure  Print This Post  Email This Post

Comments

  1. You know, when I was picking up ingredients to make these for Independence Day, I was thinking of adding coconut flour for the same reasons. I ended up not making the brownies, so it’s nice to know that the “trick” worked.

Speak Your Mind

*