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We all could use a little comfort food, couldn’t we? A little way to feed your heart and soul. Food that feels like a hug.
That’s exactly what this flourless skillet brownie will be for you. It’s served warm, right out of oven with a scoop of ice cream on top. It’s chocolate-y, fudgy, and topped with creamy, cool vanilla ice cream.
And if you don’t happen to have ice cream on hand when you make this skillet brownie, totally okay. You can just eat it warm, as is. Trust me, it’s still very delicious, very comforting, and will still make you feel all the happy feels.
So, grab some spoons and let’s get to it!!!
When I thought of pantry staple recipes during this phase of social distancing, I thought of my black bean brownies. I know everyone has stocked up on all the black beans, right?
Things are weird with the food. Everyone is baking, so flour is missing from the shelves, eggs are sometimes scarce, and I’m not sure about butter yet, but the point is, flexibility is key. Black bean brownies are flourless, egg free, butter free, (yes they’re vegan), – so what better way to share a baking hug than a version of my favorite brownies, served warm?!
Bake it up into a cast iron skillet (or other baking dish), and eat it warm, with spoons…like no-one-is-going-to-see-us-eating-like-savages-because-oh-yeah-no-one-is-coming-over. #SocialDistancing.
Yeah, you’ve got chocolate all over your face. No worries, it’s just you and your family and they all have chocolate on their faces too.
We’re in this together. Chocolate covered faces, and all.
And, in case you’re wondering: No. You cannot taste the black beans one tiny bit in these brownies. The black beans are blended up right into the batter and…just trust me it’s brownie magic.
Here’s what you need for a flourless skillet brownie:
- coconut oil (or other mild flavored vegetable oil)
- ground flaxseed – for a flax egg (or try a chia egg)
- 1 cup (1/2 of a can) of black beans
- cocoa powder
- cinnamon (optional)
- instant coffee (optional)
- salt
- baking powder
- vanilla extract
- coconut sugar (or brown sugar)
- chocolate chips (or chopped chocolate) – lots of chocolate chips for extra melty chocolate experience.
- optional, for topping: flaky sea salt – salty sweet is my fave
- also optional, but highly recommended: vanilla ice cream
Okay friends, that’s it. That’s all that’s in these brownies.
And to make them, all you pretty much do is throw everything into a food processor, blend away.
Stir in a ridiculous amount of chocolate chips.
Bake.
Then, you grab the spoons, and devour.
Say it with me: Quarantine baking therapy.
I am not suggesting that you constantly eat your feelings during this time. However, there is something so therapeutic about baking and eating said baked goods. It truly brings me joy.
It’s focusing on the little things in life, and getting the most joy out of each of those little things that’s keeping me in a happy state of mind. Warm skillet brownie shared with your loved ones…or, by yourself, is defiantly one of those little things to enjoy to the max right now.
I know you all agree because I see you loving my cream cheese frosting without powdered sugar recipe. I mean who doesn’t love a baking project that involves cream cheese frosting?!
This flourless brownie skillet helps you to use up that can of black beans that’s been staring at you, in a new and fun way. Because we’re already probably getting a little tired of black beans as a side dish. Yes?
This skillet brownie is naturally gluten free, it’s dairy free, and vegan (just make sure to use DF/V chocolate chips and DF/V ice cream). Not to mention that this skillet brownie is a little bit healthier. Hello, fiber and protein from black beans! I’ll take the wins wherever I can. Thank ya very much!
Plus, it only takes 27 minutes to make this skillet brownie. No waiting for them to cool completely before you eat. BEST. PART.
I mean, how can anyone refuse warm, gooey, brownies loaded with melted chocolate chips….and topped vanilla ice cream?!?!
Not this girl.
I hope this brownie skillet brings you as much happiness and comfort as it brought us. As always, but especially during this wobbly phase of life, I send my love and positive energy vibes to all of you. Thank you for being here, friends.
Brace yourselves.
Gooey brownie closeup in 3……2……1…..
More Brownie recipes:
- Favorite black bean brownies (my first black bean brownie recipe. My-go brownie recipe for sharing)
- fudgy olive oil brownies (may sound strange, but the olive oil adds a nice nutty flavor)
- red wine brownies with wine “buttercream” frosting
- almond joy black bean brownies (see a theme here with the black bean brownies? Obsessed!)
Did you make this recipe? The best way to say thank you is by leaving me a comment down below along with a star rating. This helps my recipes to be seen by more people, and I really enjoy hearing from you. Thanks, friends!
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Flourless Skillet Brownie (Black Bean Brownie)
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 3 to 4 1x
- Category: baking, dessert, chocolate, easy, 30 minutes
- Method: blending, bake
- Cuisine: dairy free, vegan, vegetarian, gluten free
Description
This flourless skillet brownie uses black beans to create a fudgy, vegan brownie you will love. Served warm, straight from the oven with vanilla ice cream for the ultimate chocolate dessert.
Ingredients
- 1/4 cup + tablespoon melted coconut oil, divided (or other neutral tasting vegetable oil)
- 1 tablespoon + 2 teaspoons ground flaxseed
- 3 tablespoons water
- 1 cup black beans (half of a can, drained and rinsed)
- 6 tablespoons cocoa powder
- optional: 1/2 teaspoon cinnamon
- optional: 1 teaspoon instant coffee or instant espresso
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- 1/4 cup coconut sugar, or brown sugar
- 1/2 cup chocolate chips + more for topping (I used a mix of dark chocolate and milk chocolate, any kind will work)
optional toppings for serving
- flaky sea salt
- vanilla ice cream
Instructions
- Prepare: preheat your oven to 350 degrees Fahrenheit. Grease a 6 to 8 inch cast iron skillet with 1 tablespoon of the melted coconut oil. You could also use any other kind of 6 to 8 inch sized dish if you don’t have a cast iron skillet.
- Make a flax egg: To a small bowl add the ground flaxseed and the water, stir to combine. Allow it to rest for 5 minutes while you prepare the remaining ingredients.
- Make the batter: To a food processor add the 1 cup drained and rinsed black beans along with the 1/4 cup melted coconut oil, cocoa powder, salt, vanilla, cinnamon, instant coffee, and the coconut sugar. Once the flax egg has become a gelatinous texture transfer that into the food processor as well. Blend for about 5 minutes, scraping down the sides once or twice, or until the batter is well combined.
- Stir in the chocolate chips: Remove the S blade from the food processor and carefully stir the chocolate chips into the batter. If it’s easier you can transfer the brownie batter to a mixing bowl and stir in the chocolate chips that way.
- Bake: Transfer the brownie batter to the prepared skillet. Use your spatula to evenly spread the batter. Sprinkle with a few extra chocolate chips, if you want. Bake in the center of your oven for 10 to 12 minutes, or until the top of the brownie is dry to the touch, but a toothpick comes out gooey when inserted in the center (we want slightly under-baked brownies because vegan, and it’s SO GOOD that way).
- Cool: Allow the brownie to cool for 5 minutes (the hardest part, I KNOW! But this way you won’t burn your tongue lol).
- Serve: Just before serving top with a sprinkle of flaky sea salt, if desired. And top with a few scoops of vanilla ice cream. Grab some spoons and go to town!!!
Notes
Flax egg substitution: You may be able to swap the flax egg for a chia egg. Ground up the chia seeds in a spice grinder (or coffee grinder), and measure after you have ground the chia seeds. Follow the same directions as written for the flax egg.
Chocolate chips substitution: Use chopped chocolate for similar results.
Dairy free/vegan: Be sure to use dairy free/vegan chocolate chips and ice cream.
Leftovers: We had some leftover brownie. We made sure to eat the brownie that had ice cream on top. I used a spatula to remove the brownie and transfer it to container where I allowed it to cool completely before covering. Keep it at room temp. When you go to eat the leftovers you can either re-heat the brownie in the microwave, and add ice cream on top (this works great). Or you can eat them room temp. Either way is delicious.
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