Black Bean Brownies (Print)

Fudgy black bean brownies offer a rich, gluten-free chocolate treat with a nutritious twist.

# 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 (plus extra for topping, optional)
10 - 1/4 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
02 - In a food processor or blender, combine the black beans, eggs, melted coconut oil, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
03 - Add sugar, cocoa powder, baking powder, and salt to the mixture. Blend again until the batter is thick and creamy.
04 - Fold in the dark chocolate chips and chopped nuts with a spatula, if using.
05 - Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired. Bake for 22 to 25 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
06 - Remove from oven and cool completely in the pan before cutting into squares. For the fudgiest texture, refrigerate for at least 1 hour before serving.

# Expert Advice:

01 -
  • Fudgy and rich without a single speck of flour, so naturally gluten-free.
  • Protein and fiber sneak into dessert, making seconds feel less guilty.
  • One bowl, one blender, and youre done in under forty minutes.
02 -
  • Rinse the beans thoroughly or youll taste the canning liquid in the final bite.
  • Dont overbake or theyll dry out. A few moist crumbs on the toothpick is exactly what you want.
  • Chilling them transforms the texture from good to bakery-level fudgy.
03 -
  • Blend the batter longer than you think you need to. Smoothness is everything here.
  • Use a high-quality cocoa powder. It carries the whole flavor and cheap stuff tastes dusty.
  • Line your pan with parchment and leave handles. Youll thank yourself when you lift the whole slab out to cut clean squares.
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