Black Bean Brownies (Print View)

Fudgy brownies using black beans create a rich, gluten-free chocolate dessert with a moist texture and nutty accents.

# Components:

→ Wet Ingredients

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil (or unsalted butter)
04 - 2 teaspoons pure vanilla extract

→ Dry Ingredients

05 - 2/3 cup granulated sugar or coconut sugar
06 - 1/2 cup unsweetened cocoa powder
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Mix-Ins

09 - 1/3 cup dark chocolate chips
10 - 1/4 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
02 - Combine black beans, eggs, melted coconut oil, and vanilla extract in a food processor or blender. Blend until completely smooth, scraping sides as needed.
03 - Add sugar, cocoa powder, baking powder, and salt to the mixture. Blend until the batter becomes thick and creamy.
04 - Gently fold in chocolate chips and nuts, if using, using a spatula.
05 - Pour batter evenly into the prepared pan and spread smoothly. Optionally, sprinkle additional chocolate chips on top.
06 - Bake for 22 to 25 minutes until the center is set and a toothpick inserted comes out mostly clean with moist crumbs.
07 - Allow to cool completely in the pan before slicing. For best fudgy texture, chill in the refrigerator for at least 1 hour prior to serving.

# Expert Advice:

01 -
  • These brownies are so rich and fudgy that even chocolate purists wont guess the secret ingredient.
  • Theyre naturally gluten-free and pack extra protein, making them a treat you can feel good about.
  • The whole batch comes together in one blender in under ten minutes.
02 -
  • Dont skip the chilling step, warm brownies will fall apart and you wont get that perfect fudgy slice.
  • Rinse the beans thoroughly or the brownies can taste slightly metallic, which ruins the whole illusion.
  • A toothpick should come out with a few moist crumbs, not completely clean, or theyll be dry instead of fudgy.
03 -
  • Use a high-powered blender if you can, it makes the batter silky smooth in half the time.
  • Let the brownies sit overnight in the fridge before cutting, the flavor deepens and the texture gets even better.
  • If your batter seems too thick, add a tablespoon of water or milk to help it blend smoothly.
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