Flour-less Black Bean Brownies

These are not just flour-less, but also vegetarian and gluten-free. They're perfect for when you want something chocolatey but don't want to go "all-in" on your indulgence. The full recipe can be seen below:

Black Bean Brownies
Black Bean Brownies

[Amazing] Flour-less Black Bean Brownies

  • 4 oz. unsweetened Ghiradelli chocolate (1 bar)
  • 1 whole soft avocado (sans the skin and seed)
  • 2 ½ C soaked and soft cooked organic black beans, drained well (DO NOT use canned; you can do this the night before)
  • 1 C walnuts (chopped finely)
  • 1 T organic vanilla
  • ¼ C instant coffee granules
  • ¼ tsp sea salt
  • 4 large eggs
  • 1 ¼ - 1 ½ C ZSweet (buy at Wholefoods)

1.) Preheat oven to 325 degrees. Line a 9 x 12 inch pan with parchment paper and lightly spray with Pam or equivalent baking spray.

2.) Melt the chocolate in a glass bowl in the microwave for 1½ - 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, avocado, ½ C of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes or longer. The batter should be thick and the beans smooth. Set aside.

3.) In a large bowl, mix together the remaining ½ cup walnuts, remaining chocolate mixture, coffee substitute, and salt. Mix well and set aside.

4.) In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1-2 minutes. Add the ZSweet and beat well. Set aside.

5.) Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.  Add the egg mixture reserving about ½ cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining ½ cup egg mixture until light and fluffy.  Drizzle over the brownie batter. Use a butter knife to pull the egg mixture through the batter, creating a marbled effect.

6.) Bake for 35-40 minutes, until the brownies are set. Let cool in the pan completely and then set in the refrigerator for a bit before cutting. Keep refrigerated after portioning out.

Makes 24-30 brownies depending on how big or small you want to cut them.