Fudgy Black Bean Brownies


By Christine Palumbo


These flourless brownies are gluten free and super tasty.


  • One 15-ounce can black beans, drained and rinsed very well
  • 3 large eggs
  • 3 Tbsp. canola oil
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. peppermint extract, optional
  • 1/2 tsp. baking powder
  • Pinch salt
  • 1/2 cup mini semi-sweet chocolate chips, divided


1. Preheat the oven to 350 degrees. Lightly coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the black beans in a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. Bake 30-35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.


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