Mama Living Abroad

Flourless Brownies

These gooey chocolate brownies have a secret ingredient….shhhh, don’t tell anyone. Gluten-free and perfect for Passover! Be sure to serve with vanilla ice cream or whipped cream on top.

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Flourless Brownie on a plate with a fork

Flourless Brownies

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Equipment

Ingredients

1 can 15 oz (425 grams) black beans
3 eggs
3/4 cup (150 grams) granulated sugar
2 teaspoons vanilla extract
1/2 cup (120 ml) canola oil
1/2 cup (70 grams) cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon instant coffee *optional*
1/2 teaspoon salt

Instructions

Preheat the oven to 320°F/ 160°C.
Drain the black beans and rinse thoroughly in a colander under running water for 2 minutes.
Put the beans in the food processor with the eggs and sugar and mix nonstop until a completely smooth mixture is formed.
Add vanilla, oil, cocoa powder, baking powder, baking soda, coffee *optional*, and salt.
Process until everything is mixed well.
Pour the batter into the baking pan covered with parchment paper.
Bake for 30-35 minutes until the cake is puffed, burst at the top, and slightly gooey in the center. You can insert a cake tester/skewer into the center of the cake; if it comes out clean with a few small crumbs, the cake is ready.
Let it cool completely before cutting into squares.