Chocolate Walnut Flourless Brownies (aka: the old black bean trick!)

39 Responses to “Chocolate Walnut Flourless Brownies (aka: the old black bean trick!)”

1. Maureen Jeanson
   August 19th, 2009 @ 8:45 am

   I get a lot of organic products on Amazon–if you do the “subscribe and save” option with the sale items it saves you a lot more money than just running to the market to buy things.

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   Amy Reply:
   August 19th, 2009 at 11:06 am

   I am going to have to try this…I love going to the market but if it saves $$ then I’d go for it.

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2. Linda
   August 19th, 2009 @ 9:58 am

   I’ve never heard of the black bean trick. I don’t know how well it would go over here. I used to try using garfava flour, but my husband could taste the smallest amount, even when no one else could. My stomach and I are not big fans of beans either, but the idea is intriguing. Thanks for sharing!

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   Amy Reply:
   August 19th, 2009 at 11:27 am

   We couldn’t taste the beans. Actually, no one could taste them. But, if you’re bean sensitive I’d skip it all together. Not worth the belly problems.

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3. Kim, The Food Allergy Coach
   August 19th, 2009 @ 10:05 am

   I have done the black bean trick with great success, but didn’t add banana or coffee! Of course! What great ideas! I will try them next time.

   I also love the Amazon subscribe and save discounts…

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   Amy Reply:
   August 19th, 2009 at 11:08 am

   Almost everything chocolate needs just a little coffee to enhance the flavor. Bananas can cut down the fat without ruining the texture. Not sure it matters much with these, though, 2 cups of walnuts and a stick of butter. Guess it’s better than 2 sticks.

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   Kelly the Kitchen Kop Reply:
   August 20th, 2009 at 9:59 pm

   Not necessarily – haven’t you heard that butter is a *healthy* fat?!! No kidding!

   http://kellythekitchenkop.com/2009/05/20-health-benefits-of-real-butter-real-food-wednesday.html

   Thanks for joining in on Real Food Wednesday! I sent this recipe to a friend who is avoiding grains, she’ll love it.

   Kelly

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   Amy Reply:
   August 21st, 2009 at 6:13 am

   I have no problems with butter. It’s a great flavor enhancer and some fat doesn’t bother me. I do believe in moderation, though, and I like the consistency that the banana adds. One stick of butter in these is enough for me! You could always take the banana out and add another stick of butter.

   Thanks for passing this along to your friend & for hosing Real Food Wednesdays. It’s a fabulous resource.

4. Zmama
   August 19th, 2009 @ 10:15 am

   I am so, so making this. I lurve brownies!

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5. Lauren
   August 19th, 2009 @ 2:25 pm

   I’ve never tried using black beans in baking. I’ve heard much about it, just never really gotten around to it. Everyone in my family likes beans, but we’re not too fond of the flour. This might be a good one to try =D.

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6. Jen
   August 19th, 2009 @ 9:34 pm

   Hi there Amy! I posted a recipe for a chocolate cake that called for garbanzo beans a little while ago. I have never used black beans before. This recipe looks good and I will try it for sure.

   As for saving money, that is a tough one on the GF diet for sure! Like Maureen, I used Amazon, I haven’t tried the subscribe and save, but have heard it’s a good thing to do. I’ve actually found that if I eat fewer baked goods, that seems to help, then I’m not buying so many ingredients (like flours), but where’s the fun in that? Every once in a while I need a cookie or a muffin or some good banana bread.

   Also, since being on this diet, going to a store like Whole Foods or PCC (a local co-op here in the Seattle Area) just makes me feel good because I get bummed out when I go places where there isn’t anything I can eat. Spending a little money at a store that caters to GF eaters is therapy for me.

   Sorry for the book. You got me talking, I guess!

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   Amy Reply:
   August 19th, 2009 at 9:47 pm

   I am going to look up your recipe. I’ve not tried garbanzo beans yet but I bet it’s good. I’m like you – what fun would it be without baking?? I think it’s worth the money, too.

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7. Amanda @ Panda Lunch
   August 19th, 2009 @ 9:59 pm

   This recipe sounds amazing!! I hardly ever keep GF flours on hand just because I don’t have time to back as often as I’d like, but I ALWAYS have a can of black beans in the pantry, I would have never thought to try this, I am definitely going to give it a try though. Thanks for sharing!

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   Amy Reply:
   August 20th, 2009 at 9:08 am

   Let me know what you think if you make these…I think they’re fabulous.

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   Shirley Reply:
   October 3rd, 2009 at 7:38 pm

   I made these for the first time today. I wondered when making them if 1/3 c. agave was enough sweetner. I followed the directions exactly and they are not sweet enough. They also do not hold together like the ones in the picture. I tried cutting them after they were cool, but they fell apart. I put them in the refrigerator to get really cold before I finish cutting the rest. Hopefully that will help. What did I do wrong?

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   Amy Reply:
   October 3rd, 2009 at 8:04 pm

   I am so sorry that you had some problems with these. I don’t have to put my brownies in the fridge when I make them – they slice just fine. It’s hard to tell – I’ve made these several times and never had any problems. They are sweet enough for me and my sweet-tooth husband and his office mates…maybe increase the agave to 1/2 cup. When you measure your wet ingredients what kind of measure did you use? I use a wet measure for everything that is liquid – agave – and dry measures for the beans.

   Let me know how they are once you slice them – I will see if I can make them again this week, too.

8. gfe--gluten free easily
   August 19th, 2009 @ 10:14 pm

   Amy, these brownies look wonderful! I make some brownies that use black beans and I also do a chocolate cake that is made from chickpeas–both recipes I got off the celiac listserv years ago. Easy to make, so full of protein, and delicious. For cost savings and ease of having ingredients on hand all the time, I like to make chocolate cakes and brownies that call for cocoa versus chocolate squares. I like using bananas a lot and keeping bees, of course, I am trying to use honey more and more.

   Welcome to your cool new blog carnival! And, thanks for sharing the others. So much good stuff to check out!

   Thanks,
   Shirley

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   Amy Reply:
   August 20th, 2009 at 9:07 am

   I understand the cocoa vs. chocolate squares – it can get costly using chocolate. I like using a little of both. I didn’t mess around with it in this recipe. Thanks for the blog carnival welcome. I am excited and hope to learn some new tricks.

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9. Gina (Gluten-free Gourmand)
   August 20th, 2009 @ 2:46 am

   I never thought of using black beans, either! I’ve had problems using bean flours, but something tells me this one might be okay. I’ll try it.

   I’m with Jen – I like to shop local. I save money by making my own flour mixes, but mostly I save money by not buying as many clothes and spending the money on good food instead!

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   Amy Reply:
   August 20th, 2009 at 9:05 am

   I’m with you Gina. I know some people like the pre-mixed flours but I like mixing my own – not only for the $$ end but because I get better results. As far as clothes go, I loathe clothes shopping. I like to go twice a year, buy tons of stuff, and never go back.

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10. Kim, The Food Allergy Coach
    August 20th, 2009 @ 7:13 am

    I’m all about buying local, too – especially veggies, fruit, meats, and dairy. For the few packaged goodies I use, subscribe and save has been a life saver! It saves some serious cash. Here’s some info: http://thefoodallergycoach.blogspot.com/2009/06/allergy-friendly-products-on-budget-is.html

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11. WendyGK
    August 20th, 2009 @ 1:45 pm

    The kids love black beans. We go through so many of them each week. I bet the brownies would be a hit. I guess I haven’t been paying attention cuz I’ve never seen black bean brownies before. Thanks for posting it. I do the Amazon subscription and eat lots of local, unprocessed, naturally GF foods to keep the budget under control.

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    Amy Reply:
    August 20th, 2009 at 1:54 pm

    I eat lots of local, unprocessed, naturally GF foods, too. My body is happiest when most of my food is unprocessed anyway.

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12. Jenn AKA The Leftover Queen
    August 20th, 2009 @ 1:46 pm

    This is awesome! I am so making these brownies. I love legumes and so I know this is something that would work well me me…the banana not so much…maybe I could sub in some yogurt instead.

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    Amy Reply:
    August 20th, 2009 at 1:50 pm

    If you do let me know how it works. I added the banana to cut out some butter so anything that you could normally use to reduce fat should replace the banana without any problems.

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13. Rachel
    August 23rd, 2009 @ 5:23 am

    Oooh. I’ve seen bean brownie variations before, but none flourless. This looks like a real winner recipe. When the weather gets less hazy, hot and humid, I’m gonna bake these babies up. That way my teens will eat beans and bananas as an added bonus!

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    Amy Reply:
    August 23rd, 2009 at 6:15 am

    It’s fun getting those good-for-you-foods in disguise!

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14. angie
    September 11th, 2009 @ 10:07 am

    thanks for this great recipe

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15. Amy
    September 11th, 2009 @ 12:24 pm

    Sounds interesting… Ill have to try it.

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16. Miriam/The Winter Guest
    September 27th, 2009 @ 1:22 pm

    Hi Amy!

    I just discovered your site by chance and I’m delighted. I’ve also come to avoid gluten and sugar in my diet for weight/health reasons (maybe some time I’ll tell you my story ) although I’m not a celiac and I think you have absolutely brilliant and interesting recipes here. I will definitely try this brownie, because any kind of bean is healthier than plain flour. I’ve had some cakes made with chickpea flour and they worked out fine.

    Thanks a lot for your fine work!

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    Amy Reply:
    September 27th, 2009 at 6:35 pm

    So glad you found me too and would love to hear your story sometime. I love chickpea flour and use it quite often – I just found a higher protien flour blend that I love. Thanks so much for stopping by.

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17. Tammy
    January 17th, 2010 @ 5:08 pm

    Hi Amy,

    I would like to try these but I am also dairy free-Any idea what I could use?

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    Amy Reply:
    January 17th, 2010 at 6:44 pm

    @Tammy, I’m not dairy-free, so I can’t answer for certain. Instead of butter what about palm shortening or coconut oil instead of butter? I bet that would be great. Is there dairy in the unsweetened chocolate? I would bet there is…if so use unsweetened cocoa powder and some extra oil for moistness.

    If you make these dairy free I’d love to see your recipe and hear the results.

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18. Tammy
    January 18th, 2010 @ 9:32 am

    Thanks Amy I will let you know when I try it.

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19. Tammy
    January 20th, 2010 @ 2:22 pm

    Amy,

    I followed your recipe above EXCEPT-I used 1/4 olive oil and 1/4 cup applesauce. I added 2 tbsp of unsweetened cocoa,extra vanilla and extra sweetener to make up for adding the extra cocoa.

    They turned out just fine. I also ended up not putting in the walnuts (or using them at all) instead I used chopped pecans on the top. My daughter really liked them and so did I.

    By the way Ghirdelli baking bar only list the cocoa and no dairy in it.

    So unless I missed something along the way this would be dairy free as well.

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    Amy Reply:
    January 20th, 2010 at 5:29 pm

    @Tammy, Thanks for letting me know about your modifications. I’m so glad you enjoyed this – it’s a favorite of mine.

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20. Tammy
    January 20th, 2010 @ 2:23 pm

    I used the 2 tbsp of cocoa in addition to the 4 oz of baking chocolate.

    Thanks for the great recipe.

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21. Anne
    February 23rd, 2010 @ 2:33 pm

    was curious if the coffee is essential….??

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    Amy Reply:
    February 23rd, 2010 at 6:15 pm

    @Anne, No, not at all. It just enhances the flavor of the chocolate.

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