Bitesized Grainfree Black Bean Brownies

Name: Bitesized Grainfree Black Bean Brownies
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 450 g black beans ((drained weight)); 225 ml coconut oil ((1 cup)); 4 eggs; 90 g cacao powder ((1 cup)); 160 ml honey ((2/3 cup)); pinch sea salt

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Brownies – the ultimate in decadent treats! Fudgy, gooey, squidgy bites of chocolatey deliciousness – can you tell I’m a fan? I’ve made Grainfree Brownies previously using almond flour and coconut milk but there’s been a lot of hype recently about black bean brownies so I wanted to have a go for myself. And believe me, if you try these Grainfree Black Bean Brownies you will not regret it. They definitely deliver on the chocolate, fudgy, squidgy, gooey front!

So how to make them. You need to start by preheating your oven to 170C (340F) and lining a 12 inch by 8 inch baking tin with baking parchment (greaseproof paper). Next, if your coconut oil is solid, melt it over a low heat until it becomes liquid. Rinse the black beans in a colander, under running water until the water runs clear. (You can use haricot beans (navy beans) for strict SCD compliance). Then you need to drain off the excess water.

Now, add the black beans to a food processor along with the eggs, cacao powder, honey and the pinch of salt. Turn on the food processor to low and drizzle in the coconut oil slowly as the machine is running. (This stops the coconut oil from cooking your eggs if it has become quite hot).

Bitesized Grainfree Black Bean Brownie Ingredients in Food Processor

Bitesized Grainfree Black Bean Brownie Raw Batter Mix in Food Processor

Turn the food processor up to hight and blend for a minute or two until the mixture is smooth. Now, you get to taste the brownie batter and add more honey if desired. (Definitely one of the chef’s perks)! Pour the batter into the lined baking tin and smooth out to ensure an even thickness.

Bake the batter in the oven for 40-45 mins until the top looks cooked and has cracked slightly but the inside still feels squidgy and slightly liquid when you press down. If you cook it until it’s cooked all the way through you’ll end up with a cake and not a squidgy, fudgy brownie!

Leave to cool before cutting into bite-sized pieces. I like to slice off the edges as they tend to be more well done and then cut them up into squares. I sliced mine into 4 lengthways and then 6 widthways to get 24 bite-sized brownies.

They’re very rich so you only need a small amount (although I bet you’ll go back for a second one). These are delicious served alongside an afternoon cup of coffee as a special treat or with after-dinner coffee as a decadent end to a meal.

You can keep these brownies in the fridge for a few days in an airtight container (but I bet they won’t last that long). The best thing about keeping them in the fridge is that they turn extra fudgy! The coconut oil hardens in the fridge though so pull them out about 10 minutes before you want to eat them, so they get to room temperature. This will make sure they’re gooey and soft!

I have a similar recipe for ‘Healthy Chocolate Brownies‘ (made with almond butter and coconut milk) so feel free to try that one out too if you want to change things up. And if chocolate is your thing then try my Chocolate Espresso Pots or my Chewy Chocolate Cookies.