When I first started making black bean brownies, I was a different person. Well, sort of. I was using chia seeds more than flax seeds, (FYI- unground chia seeds do nothing for you, it turns out) I was adding more sugar to things, and I was still a little oil happy when it came to using it to grease pans. I try very hard not to do this now unless absolutely unavoidable.
I realized, when looking up this old recipe, that the version I make now is different enough to merit its own recipe card- so here you are! No chia, a little more water, no chocolate chips (though you’re welcome to add them if you want…) Just fast blending and baking.
If you make (or tweak!) this recipe, let me know in the comments below.
Black Bean Brownies- Gluten Free, Oil Free, Vegan- UPDATED!
When I need a chocolate fix, these are my absolute favorite. No flour. No oil. Just pure delicious.
Ingredients
Method
- Preheat oven to 350°
- Line a 9x9" baking pan with parchment paper.
- Add all ingredients to Vitamix or other high-speed blender. Blend well, adding a tiny stream of water to allow it to mix better, if needed.
- Pour into prepared baking pan.
- Bake 30 minutes, or until sides separate from the pan.
- Let cool 20 minutes before serving.
