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| Fudgy Sugar-Free Black Bean Brownies Sliced on Parchment Paper |
Introduction
Traditional gluten-free and sugar-free baked goods typically have a dry or crumbly texture, or a bland flavor. These sugar-free black bean brownies do not. They use the physical matrix of the black beans to create a dense fudgy crumb similar to that found in traditional baked goods made with wheat flour and loads of sugar. And these bars are incredibly chocolatey with a tight velvety texture and a rich glossy surface. And best of all – they have no bean taste.
Unflavored black legumes, such as black beans, are used in this recipe as a base of low-glycemic, high-fiber, and complex-carb structures to these rich and intense sugar-free black bean brownies. Dutch-process cocoa and zero-calorie granular sugar substitute provide the necessary bitterness and humectancy as well as structural solubility to the recipe. Because of their high-fat composition and resulting satiety, these bars are ideal as a restorative, post-workout snack or a healthful dessert to be served to guests at dinner parties, warm and topped with unsweetened espresso, or as a healthy alternative for diabetic-friendly consumption on a daily basis.
Ingredient Deep-Dive & Smart Substitutions
- Black Beans (15 oz / 425 g canned, rinsed): Canned or cooked unsalted black beans, firm and with minimal skin sloughing. Rinse in cold water to remove starch liquid (also known as aquafaba) and sodium. The goal is to keep the chocolate flavor prominent, and the liquid and sodium from the canned beans can both interfere with that.
- Dutch-Process Cocoa Powder (1/2 cup / 45 g): Dutch cocoa is more alkalized than natural cocoa powder which results in a darker color and a less acidic taste with a smoother flavor of chocolate. Choose a Dutch cocoa with a high content of cocoa butter, about 20-22% for the richest flavor.
- Granular Erythritol or Allulose (3/4 cup / 144 g): If using erythritol it should be ground into a fine powder in order to prevent an unpleasant grainy texture in the mouth. It does not provide the same level of humectancy as allulose and does not caramelize or brown as well. However it does not have a cooling sensation like erythritol. It is best to use allulose if possible as it performs better in this recipe.
- Large Eggs (3 room-temperature eggs / ~150 g): The eggs in this recipe will add in the structural albumin proteins to give the ‘crumb’ in this recipe its body as there is no gluten present.
- Neutral Avocado Oil or Melted Unsalted Butter (3 tbsp / 45 mL): The lipids from the oil or melted butter will coat the cocoa solids to give a moist texture and rich mouthfeel.
- Pure Vanilla Extract (1 tbsp / 15 mL): Pure vanilla can be used to enhance the sweet aromas of the chocolate and balance out any natural bitterness from the dark cocoa.
- Espresso Powder (1 tsp / 2 g): In addition to amplifying the cocoa flavor, the Espresso Powder will not add any flavor of coffee to the finished brownie.
- Baking Powder (1/2 tsp / 2.5 g): The amount of leavening is just enough to keep the finished product fudgy and not like a cake.
- Fine Sea Salt (1/4 tsp / 1.5 g): Enhances bitter notes, and contrasts sweet flavors to better highlight the chocolate.
- Sugar-Free Dark Chocolate Chips (1/2 cup / 85 g): These can be made with stevia, monk fruit or erythritol and contain at least 60% cocoa mass for the best flavor.
Dietary Adaptations
- Vegan / Dairy-Free Option: Use 3 ‘flax eggs’ instead of 3 eggs and substitute the butter with Avocado oil in the recipe.
- Nut-Free: This recipe contains no nuts but be sure to check that the chocolate chips you are using are made in a nut-free facility.
Essential Equipment
- High-Powered Food Processor or Blender: As mentioned above, these mixers are able to fully break down the black bean skins and leave no chunky bits behind. I find that using a hand mixer often doesn't disintegrate the skins fully and can leave a unpleasant mouthfeel.
- 8x8-inch (20x20 cm) Metal Baking Pan: This pan allows for even heat conduction and provides crisp edges with a correctly set interior. A glass pan can contain excess heat leading to the edges and corners becoming overcooked before the center has a chance to set.
- Parchment Paper: This allows for perfect removal of the brownie from the baking pan and then cutting into squares.
- Silicone Spatula: This tool was critical in getting all of the batter from the processor. The batter was so thick and sticky that using a regular spatula would not have gotten it all.
Step-by-Step Professional Method
- Thermal Calibration / Prep for Pan: Preheat your oven to 350°F (175°C). Prep an 8×8-inch pan (metal) with parchment paper, folded over the two opposite edges and sprayed with a neutral cooking oil.
- Rinse and Drain Process: Pour the black beans into a fine-mesh strainer and rinse them in cold running water for 40 seconds. Check the water after 40 seconds to see if it has run clear and stopped foaming. Allow the beans to drain thoroughly for 5 minutes. Excess moisture will make the batter gummy.
- Bean Reduction: Add the drained beans, room-temperature eggs, avocado oil, and vanilla extract into the bowl of a food processor fitted with an S-blade. Process on high speed for 2 minutes. Stop, scrape down the sides, and blend for another 60 to 90 seconds. The mixture should look similar to the puree in the sensory checkpoint above and should be thick enough to hold its shape when lifted with a spatula.
- For inspection: The puree must be smooth, shiny and homogeneous in color and look like a dark purple-brown chocolate silk with no visible flecks of skin.
- Incorporate Dry Components: Next, sift all of the dry ingredients (cocoa powder, granulated sweetener, instant espresso, baking powder and sea salt) over the top of the pureed black beans. Use the pulse function of your machine 8 to 10 times until thick, glossy batter is formed and there are no more dry ingredients visible in the bowl. There will be one scrape of the bowl. Fold in 2/3 of the sugar-free chocolate chips using a rubber spatula in the bowl. Transfer the thick and shiny heavy batter to the prepared pan and smooth the top using an offset spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake: Place the pan on the center rack of the oven. Bake for 26 to 30 minutes at 350°F (175°C). Visual Checkpoint: The edges will have pulled away from the paper slightly and the center should no longer wobble when pan is gently shaken. An instant-read thermometer inserted into the center should read 200°F (93°C). Alternatively, a toothpick inserted into the center should come out with a few moist crumbs but not with wet batter.
- Cooling: Remove the pan from the oven and transfer it to a wire rack to cool completely in the pan for 2 hours. Chill in the refrigerator for 1 hour and then slice and serve. The starches and fats in the cake will have had time to set completely.
Pro Tips
Chilling for Precision Slicing: These brownies must be cut when they are cool. After they have set, unwrap the whole pan and place it in the refrigerator overnight. Remove it from the refrigerator and using a very sharp knife, run it through a piece of browned bread or a water dampened napkin between each cut to get clean cuts every time.
Bloom the Espresso: Dissolve the espresso powder in the warm melted butter or oil, mixing it in before you begin to mix the rest of the ingredients together. By dissolving the caffeine and polyphenols in fat, you release the aromatic compounds and intensify the scent of the coffee above the normal earthy taste of the bean.
Common Mistakes to Avoid
| Problem | Root Cause | Prevention / Solution |
|---|---|---|
| Gummy, wet texture | Excess water on rinsed beans or underbaking. | Drain beans in a mesh sieve for 5 minutes; bake until internal temperature hits 200°F (93°C). |
| Gritty mouthfeel | Undissolved erythritol or bean skins. | Process beans longer until silky; use powdered erythritol or allulose. |
| Earthy bean aftertaste | Insufficient vanilla, salt, or cocoa balance. | Always use Dutch-process cocoa powder and high-quality vanilla extract. |
Culinary Safety & Hygiene
Raw Batter Precautions: Raw batter contains eggs and should not be tasted raw for risk of Salmonella.
Storage Temperature: Stored in an airtight container in the refrigerator at 40°F (4°C) or below. The high bean moisture content from the black beans used in these brownies can cause mold growth if allowed to sit at room temperature for too long.
The Perfect Pairing
Beverages: Enjoy your squares with a glass of unsweetened cold brew coffee, a roasted dark espresso or unsweetened oat milk latte. The bitter taste of the coffee brings out the chocolate flavor and balances out the richness of the squares.
Plating: Serve up a square of the cake with a dollop of unsweetened clotted cream or a scoop of low-carb vanilla coconut milk ice cream in the middle of the plate. A few fresh tart raspberries make a great contrast to the dense cocoa based cake.
Storage & Reheating Excellence
Refrigeration: Store in an airtight glass container, lined with paper towel for up to 7 days.
Freezing: Individual freeze-dried squares of truffle Chocolate can be wrapped tightly in parchment paper, then in aluminum foil. They can be then placed in a freezer-safe zip-top bag or container for up to three months. To thaw, overnight refrigeration is best.
Reheating: To reheat, place the individual portions in the microwave for 12 to 15 seconds on medium power (50%) to ensure that the chocolate has softened but the bean starches have not become too hot and gelled.
Frequently Asked Questions
Can you taste the black beans in these sugar-free brownies?
No. The flavor of the black beans is washed thoroughly, mixed with high-fat Dutch-process cocoa powder, vanilla extract, and espresso powder, and it’s NOT perceptible at all, and you’ll only taste the dark black chocolate.
Can I use cooked dried black beans instead of canned black beans?
Yes. Make sure the dried beans are fully cooked, and have been cooked without salt, garlic or any other seasonings. Then just drain and rinse them very well. Measure out 15 ounces of them, approximately 1 1/2 cups.
Why do these sugar-free brownies burn faster than traditional recipes?
Although the erythritol in sugar-free products do not caramelize as regular sugar does, the cocolate and the high protein in these brownies can burn very quickly. To prevent this make sure that the ambient temperature of your oven is 350°F (175°C) and place them on the middle shelf.
Nutrition Facts
Been trying to make this recipe work? Review below, add your technique notes in the comments below and report how other sweeteners performed for you in this recipe.
