Coconut Black Bean Brownies (gluten free)

[ 24 ] October 24, 2013 |

Coconut Chocolate Black Bean Brownies (gluten-free)

These coconut black bean brownies are moist and delicious. Flourless, they are gluten free.

Surprise your family with these easy to make gluten free brownies.

Black beans have 24% of your daily value of fiber in 1/2 cup.

Coconut Chocolate Black Bean Brownies (gluten-free)

These Brownies are packed with delicious ingredients.  This recipe delivers deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies.Beans in brownies sounds bizarre, but  no one will even know that beans are in them.

These fudgy brownies are just that–brownies full of chocolate flavor and the coconut brings a tropical taste to these brownies.

This recipe is adapted from Ania Catalano, Baking with Agave.

Coconut Chocolate Black Bean Brownies (gluten-free)

 

COCONUT BLACK BEAN BROWNIES (gluten free)
 
Author:
Recipe type: Sweets
Ingredients
  • 4 ounces unsweetened chocolate
  • ¼ cup unsalted butter
  • ½ cup coconut oil
  • 2 cups soft-cooked black beans, drained well ( canned is fine)
  • 1 cup walnuts, chopped
  • ½ cup shredded coconut
  • 1 tablespoon vanilla extract
  • ¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
  • ¼ teaspoon sea salt
  • 4 large eggs
  • 1 cup brown sugar or 1½ cups light Agave Nectar
Instructions
  1. Preheat the oven to 325°F. Line an 11- by 18-inch or an 11x13 baking pan with parchment paper and lightly oil with canola oil spray.
  2. Melt the chocolate and butter in a glass bowl in the microwave for 1½ to 2 minutes on high. Stir with a spoon to melt the chocolate completely, and add the coconut oil. Place the beans, ½ cup 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 until smooth. The batter should be thick and the beans smooth. Set aside.
  3. In a large bowl, mix together the remaining ½ cup walnuts, coconut, and remaining melted 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 minute. Add the brown sugar or agave and beat well. Set aside.
  5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
  6. 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 wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting.

 
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Cookies/Bars, Snacks, Sweets

Comments (24)

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  1. Linda says:

    Marie, these look amazing. And I’m so glad that they are gluten free. Now I can make them with no modification. Yummers!

  2. Hi Marie,
    This is interesting with the addition of black beans, how does that alter the flavour, does it make it saltier or less sweet? Would be interested to know as I am a chocolate brownie fan. Regards Ros at Eagleye Images & Design

  3. Leah says:

    I cannot use coconut oil. Would canola oil work as well?

  4. Faith says:

    These brownies were absolutely fantastic!!! I’ve been looking for alternate healthy, chocolate treats and these really hit the spot, everyone loved them! The other recipe for vegan brownies I usually use is a pecan flour based. I used honey to sweeten instead of brown sugar, and used a mix of walnuts and toasted Brazil nuts.
    Thank you for sharing your recipe!

  5. Machteld says:

    Looks delicious. I suppose it was originally made with agave syrop. I would like to make them with agave syrop instead of sugar, what changes do I have to make then?

  6. Jordan says:

    What if you don’t have any instant coffee or anything but normal coffee?? Can you leave it out or sub anything else?? Thanks!

  7. Lynne says:

    Just finished making these brownies and tasting them. Outstanding! Perfect. The flavor of the coconut, nuts and chocolate are great. Perfect for gluten free! Thanks!

  8. Kalyani W says:

    Hi Marie! Quite an innovative recipe. Would love to try out soon. Have a few queries if you can help.
    1. How much honey can be used instead of 1 cup sugar mentioned here?
    2. Also, can any other beans be used instead of black beans here to maintain the texture/binding? Am based in India. Not sure which black beans are these.
    Thank you :)

    • Kalyani, I have researched the internet and found out that you can replace 1 cup sugar by 1 cup honey. Also about the beans, I have made some brownies, before with garbanzo beans. I don’t know what type of beans are available in India.

  9. Gina says:

    Ummm, black beans?? I’m interested in trying these out real soon? I love black beans, but never created dessert with them, I’m willing to try.

  10. Brarizona says:

    Hi Marie,

    Just found your website and like it very much. The black bean brownies caught my eye first. But, I’m vegan. Do you think it would work with vegan butter and chia eggs for the eggs?

    thanks,
    B

  11. Jen says:

    An 11 x 18″ pan is WAY too big!! My pan isn’t quite that big and they only came out 1/4″ thick… they’re too hot to eat yet still but kinda disappointed. I thought that seemed awful big, but decided to trust the recipe… *sigh*

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