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Ultra Fudgy Black Bean Brownies

Two moist, fudgy black bean brownies stacked on a white plate, topped with melted chocolate chips.
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Make rich, fudgy brownies using black beans for a moist texture and added protein. This recipe is easy and contains no flour.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup melted coconut oil or butter
  • 1 cup granulated sugar or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Place the rinsed black beans, eggs, cocoa powder, melted oil, sugar, vanilla extract, baking powder, and salt into a food processor.
  3. Process the mixture until it is completely smooth. Stop and scrape down the sides as needed. This step is important for a smooth texture.
  4. Stir in 1/2 cup of chocolate chips by hand.
  5. Pour the batter into the prepared baking pan and spread evenly. Sprinkle extra chocolate chips over the top.
  6. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  7. Let the brownies cool completely in the pan on a wire rack before slicing. Cooling allows them to set properly.

Notes

  • Rinsing the beans well removes the canned flavor. Pat them dry slightly before adding them to the food processor.
  • For a vegan version, substitute the eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes).
  • If you prefer a richer chocolate flavor, use dark cocoa powder.

Nutrition

Find it online: https://cookifyme.com/black-bean-brownies-recipe/