Flourless Fudge (bean... shhh!) Brownies

Flourless Fudge (bean... shhh!) Brownies

I don’t want to tell you the secret ingredient in these lest you yak right on the spot. Wait, I’m talking to a bunch of vegheads, maybe you won’t be so appalled after all. Ready? It’s our tried and true friend, the black bean!

Black Bean Brownies! Say whaaaa??? I first got wind of bean brownies from this specialty bean/grain company I sometimes get supplies from called Native Seeds Search. They sent a recipe for bean brownies along with a bean shipment I got and it piqued my interest. Their recipe called for flour so I did a little searching around “le Internets” for other ideas of how to make beany brownies. I was not disappointed. There are several out there that don’t require any flour at all. This is my version. I’ve always liked to add a little kick to my brownies in the form of cinnamon and cayenne. Feel free to leave them out if you’re a purist.

Flourless Fudge Brownies

  • 2 cups cooked black beans
  • 4 large eggs
  • 2 cups sugar
  • 4 oz. unsweetened chocolate
  • 1/2 c. (1 stick) butter
  • 1/2 c. veggie oil
  • 1/8 c. instant coffee crystals
  • 1/2 c. walnuts
  • 1 c. chopped pecans (or walnuts or choc. chips)
  • 1 T vanilla extract
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp cayenne pepper

Melt the chocolate with the butter and oil in a double boiler. Set aside and let cool.

In a large bowl, beat eggs and sugar until creamy. Add vanilla, salt, and coffee crystals and mix until coffee crystals are dissolved. Slowly pour in the chocolate mixture (super slow if it’s still hot so you’re sure not to cook the eggs – if you let it cool significantly, you don’t have to be as careful). Add cinnamon and cayenne (if you’re not into Mexican chocolate, these are optional). Put the walnuts in a food processor, and chop using the pulse setting until no large pieces remain. Add the black beans and continue to pulse until smooth and creamy. You may need to add up to half a cup of the egg mixture if the beans are too dry. That’s ok. Once you’ve achieved creaminess with the bean/walnut mixture add it to the batter and beat on medium high until no lumps remain. Fold in chopped pecans.

Pour batter into a 9×12″ greased baking pan. Bake in a 325°F oven for 30-35 minutes. If you’re baking in a pyrex dish, you’ll see the brownies separate from the sides of the pan when they are done. The brownies are MUCH easier to cut when cooled so resist the temptation to taste them right out of the oven.

And there you have it. Who knew beans in brownies would be so successful? Just shows ta go ya, there is so much more to life than the wheat-beast would have you believe. Hot dang.