These easy Black Bean Brownies are super rich and gooey, plus they're sugar-free! You'd never guess they're made with black beans instead of flour because they're so moist and full of chocolate flavor!
1canBlack beans, drained and rinsed(note 1 for size)
½cupBrown monkfruit sweetener(also called golden)
¼cupWhite monkfruit sweetener
½cupUnsweetened cocoa powder
3mediumEggs
¼cupoil
1teaspoonVanilla extract
1teaspoonBaking powder
½teaspoonSalt
1cupSugar free chocolate chips
Instructions
Prepare: Preheat fan oven to 350°F/180°c. Line a 8-inch/20cm square baking tin with baking parchment, or spray with non-stick cooking spray. Set aside.
Process Ingredients: Add the drained black beans, brown and white sweeteners, cocoa powder, eggs, oil, vanilla extract, baking powder and salt to the bowl of a food processor. Process for around 1 minute, or until smooth, scraping the sides of the bowl as necessary.
Add chocolate and pour batter into tin: Stir ¾ of the chocolate chips through the brownie batter. Pour the batter into the prepared baking tin, then sprinkle over the remaining ¼ cup chocolate chips.
Bake: Bake the brownie for 25 minutes, or until just set (the brownie will still be soft in the center. Allow to cool in the tin for 30 minutes before removing from tin and slicing.
Notes
Black Beans - 1 can of black beans was used in this recipe (15 oz or 425 grams) Don't skip rinsing and thoroughly draining them to get the brining liquid off. That should not go into the brownie mixture as it will make it too salty and bitter.
Monkfruit Sweetener: Whilst I love using a combination of white and brown, if using only one sweetener, use ¾ of a cup total.
Oil: Olive oil can be swapped with vegetable oil, canola oil, grapeseed oil, or other neutral flavored oil.
Chocolate Chips: can be substituted with a chopped up sugar free bar. I love using Noshu Dark Sugar Free Chocolate Chips.