Do the black beans make this brownie taste like beans?

No, the black beans are blended with dark chocolate cocoa powder and sugar, creating a fudgy, flourless texture without a noticeable bean flavor.

How is this brownie gluten-free and flourless?

This recipe uses black beans as the base instead of traditional flour, making it naturally gluten-free and contributing to its dense, fudgy texture.

What's the best way to make the pecan glaze?

Combine pecans, sugars, and water in a small saucepan, cooking over medium heat until the sugar thickens to a syrup before stirring in cinnamon and salt, then baking briefly.

Why does this recipe use a flax egg?

The flax egg acts as a vegan binder, replacing traditional eggs to help hold the brownie batter together and provide structure for this plant-based dessert.

How should I store the Flourless Black Bean Brownie Pecan Pie?

Store the cooled and de-panned brownie with its pecan topping in the fridge for up to one week.

1.8K Views 9 years ago

Flourless Black Bean Brownie Pecan Pie
[Vegan, Gluten-Free]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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A slice of rich, dark flourless black bean brownie pecan pie, topped with golden-brown glazed pecans, on a white plate.

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Flourless Black Bean Brownie Pecan Pie [Vegan, Gluten-Free]

370

Dairy Free

Decadent, fudgy, and flourless, this black bean brownie pecan pie is perfect for any occasion. A topping of glazed pecans sends it over the top!

Ingredients You Need for Flourless Black Bean Brownie Pecan Pie [Vegan, Gluten-Free]

1 15-ounce can black beans, drained and rinsed
2 large flax egg (2-1/2 tablespoons flax meal, plus 6 tablespoons water)
3 tablespoons coconut oil, melted
3/4 cup dark chocolate cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup, plus 2 tablespoons sugar
1-1/2 teaspoon baking powder
1/2 cup vegan chocolate chips, divided
1 cup raw pecans
1/4 cup sugar, granulated
1/4 cup brown sugar
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon cinnamon

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How to Prepare Flourless Black Bean Brownie Pecan Pie [Vegan, Gluten-Free]

Line an 8-inch or 9-inch round cake pan with parchment paper. Preheat the oven to 350°F.
In the bowl of a food processor, combine water and flax meal. Pulse a few times and let sit for 10 minutes.
Add all remaining ingredients to the flax egg excluding 1/4 cup of the chocolate chips. Pulse for five minutes. Then, test the consistency. (If the batter does not fall off the spoon when lifted, add one teaspoon of water at a time and pulse to mix. The batter should not be runny.
Transfer brownie mixture to a separate bowl and fold in the remaining 1/4 cup of chocolate chips. Insert batter into the prepared round pan.
Bake for 30-40 minutes. Remove from oven and let cool completely before removing from pan.
For the glazed pecans: preheat oven to 350°F and line a sheet pan with foil.
In a small saucepan combine pecans, sugars, and water. Cook over medium heat for 3-5 minutes stirring constantly until the sugar thickens to a syrup. Stir in cinnamon and salt.
Transfer pecans to the foil-lined sheet pan. Bake for 5 minutes, stirring halfway through, until pecans are toasted. Remove from oven and let cool. Spread evenly over the top of the cooled de-panned brownie. Store in fridge for up to one week.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.