Taste Testing Black Bean Brownies; Yes, We Said Black Bean

You guys, I made flourless brownies. And you'll never guess what has replaced the flour. Okay well, it's clearly in the title so you'll probably guess, but can you believe it?

BLACK BEANS! How gross, I mean good, does that sound? I'll admit, I was supremely skeptical when I first saw these recipes popping up all over the Internet. But then I kept seeing them...and seeing them...and seeing them. These babies had staying power.

So of course, like the brave soul I am, I dared to bake them and see what was up. And they were good. Like really good. Like I could totally trick myself into thinking they were normal, super chocolaty, flour-filled brownies good.

To be fair, they still had chocolate and sugar and butter, so how bad could they really be? I adapted this recipe from Whole Foods, which is completely gluten-free. I made a few adjustments and chose not to take the extra step to make sure every ingredients was gluten-free; but if you're gluten-intolerant, just follow the recipe on their site.

Flourless Black Bean Brownies

Ingredients 1 (15-oz) can no-salt-added black beans, drained and rinsed 3 large eggs 1/3 cup melted butter, plus more for the baking pan 1/4 cup cocoa powder 1/4 tsp salt 1 1/2 tsp baking powder 2 tsp pure vanilla extract 1/2 cup plus 2 tbsp sugar 1/2 cup semi-sweet chocolate chips 1/3 cup finely chopped walnuts Powdered sugar, for dusting


Preheat the oven to 350°F.

Butter an 8x8-inch baking pan (I used parchment paper in my pan as well because I hate cleaning so, so much).

Place black beans, eggs, melted butter, cocoa powder, salt, baking powder, vanilla and sugar in a food processor and blend until smooth. If you have a small food processor like I do, just blend the eggs, beans and butter before mixing in with the rest in a larger bowl.

Stir in the chocolate chips and chopped walnuts. Transfer mixture to the prepared pan. Bake 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

These pretty young thangs can be stored in the refrigerator for up to three days, though they may not last that long.

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Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
Contact: Brooke Viggiano