Black Bean Brownies (Printable)

Fudgy black bean brownies offer a rich, chocolatey treat that's naturally gluten-free and surprisingly nutritious.

# What You’ll Need:

→ 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.
02 - Combine black beans, eggs, melted coconut oil, and vanilla extract in a blender or food processor. Blend until smooth, scraping down the sides as needed.
03 - Add sugar, cocoa powder, baking powder, and salt. Blend again until the mixture is thick and uniform.
04 - Gently fold in chocolate chips and nuts using a spatula.
05 - Pour batter into prepared pan, smoothing evenly. 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 some moist crumbs.
07 - Allow to cool completely in the pan before slicing. For best fudginess, chill for at least 1 hour prior to serving.

# Expert Hints:

01 -
  • They are impossibly fudgy and rich, with absolutely no bean taste whatsoever
  • You get to eat chocolate brownies that actually contain protein and fiber
  • The texture is somewhere between fudge and cake, exactly what a brownie should be
02 -
  • Underblending the beans will ruin everything, so scrape down the sides and keep going until the mixture is completely smooth
  • These brownies continue to firm up as they cool, so removing them while the center still feels slightly underbaked is perfect
  • The refrigeration step is not optional if you want that dense, fudgy texture that makes these so special
03 -
  • Room temperature eggs blend more easily with the other ingredients and create a smoother batter
  • Letting the batter rest for ten minutes before baking can improve the texture and help the flavors meld
  • Using high quality cocoa powder makes a noticeable difference in the final chocolate intensity
Go Back