Black Bean, Dark Chocolate Flourless Brownies

Black Bean, Dark Chocolate Flourless Brownies with Agave Nectar and Walnuts

Best brownies ever? Maybe. They do require some effort. But, obviously, they’re worth it. The secret ingredient is black beans. With agave nectar, a low-glycemic sweetener, they’re very nearly good for you. Who doesn’t love a rich, dark-chocolatey dessert that’s kind of healthy?

Black Bean, Dark Chocolate Flourless Brownies

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Tania Van Pelt


  • 4 ounces unsweetened dark chocolate
  • 1 cup unsalted butter
  • 2 cups black beans 1-15 oz. can of black beans, rinsed and drained works
  • 1 ¼ cups walnuts chopped
  • 1 tablespoon vanilla extract
  • ¼ cup granulated natural coffee substitute (Pero or Cafix, if gluten sensitive, use instant coffee)
  • 1 teaspoon sea salt
  • 4 large eggs
  • 1 cup light agave nectar or raw honey or maple syrup


  1. Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil.
  2. Melt the chocolate and butter over medium-high heat in saucepan. Stir with a spoon to melt the chocolate completely. Place the beans, half cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
  3. In a large bowl, mix together the remaining walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
  4. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 2 minutes. Add the agave nectar and beat well. Set aside.
  5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
  6. Add the egg mixture, reserving about half cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining egg/agave mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick or tines of a fork to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan. Store in freezer for a few hours before cutting or overnight in the refrigerator. Yields about 45 brownies. Brownies will keep for 4 to 5 days in airtight container, refrigerated or frozen.

Recipe Notes

Adapted from Ania Catalano