My black bean pumpkin brownies are so rich and fudgy that your guests will never know they’re healthy and gluten-free!
My family regularly requests my black bean brownies, but today I decided to change them up and add some leftover pumpkin puree I saved from Thanksgiving. The results were amazing! The pumpkin flavor was subtle, but definitely there and made the brownies extra rich and fudgy. No one will ever guess these are made with black beans – or that they’re gluten-free and healthy 😉
My obsession with pumpkin began a few years ago when I realized that it’s not only a nutritional powerhouse, but it’s also incredibly versatile and can be used in both sweet and savory recipes. Add a spoonful to chili, pasta sauces or oatmeal to pump up the nutrition and add a touch of sweetness. Or you can use it in baked goods and replace virtually all of the oil with pumpkin puree!
How to make pumpkin brownies:
- Add the black beans to a food processor and pulse until they’re mostly broken down and mashed.
- Pour in the eggs and pumpkin and blend until smooth, scraping down the sides as needed.
- Add all the remaining ingredients except the chocolate chips.
- Blend until smooth, scraping down the sides as needed. You want this to be very smooth, so I actually turn mine on high and let it go for about a minute.
Try my 6-Ingredient pumpkin cake!
- Fold in almost all of the chocolate chips, reserving about ½ cup for the top.
- Pour the batter into your prepared pan and sprinkle the remaining chocolate chips on top.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the brownies from the oven and allow them to cool for 20 minutes in the pan.
- Use the parchment paper to lift them out, and place them on a wire rack to cool.
- Since these are so fudgy, you want to let them completely cool before trying to cut them.
Serve this with:
- Apple Pie Cupcakes
- Cranberry Cheesecakes
- Homemade Magic Shell
- Moist & Delicious Eggnog Bread
- Starbucks Copycat Banana Bread
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Extra Fudgy Flourless Pumpkin Brownies
Ingredients
- 2 15- ounce cans black beans rinsed and drained
- 1 cup pumpkin puree
- 6 eggs
- 2/3 cup cocoa powder unsweetened
- 2 tablespoons coconut oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground instant coffee
- 1/4 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly spray a 9x13” baking pan with non-stick cooking spray and line with parchment paper, leaving the ends sticking out over the top of the pan. This makes removing them from the pan much easier.
- Pour the black beans into the food processor and pulse until they’re mostly broken down or mashed.
- Add the eggs and pumpkin puree and blend until smooth, scraping down the sides as needed.
- Add all the remaining ingredient except the chocolate chips. Blend until smooth, scraping down the sides as needed.
- Lastly, fold in almost all of the chocolate chips, reserving about ½ cup for the top.
- Pour the batter into your prepared pan and sprinkle the remaining chocolate chips on top.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the brownies from the oven and allow them to cool for 20 minutes in the pan.
- Use the parchment paper to lift them out, and place them on a wire rack to cool.
- Since these are so fudgy, you want to let them completely cool before trying to cut them.
- Sprinkle a little powder sugar over the top before serving!
Notes
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias
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