Black Bean Fudgy Brownies (Printable)

Rich, fudgy chocolate squares made using black beans and cocoa for a gluten-free indulgence.

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

# Preparation steps:

01 - Preheat 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 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 blended mixture. Blend again until the batter is thick and creamy.
04 - Fold in chocolate chips and nuts, if using, with a spatula.
05 - Pour the batter into the prepared pan and spread evenly. Sprinkle additional chocolate chips on top if desired.
06 - Bake for 22 to 25 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
07 - Remove from oven and allow to cool completely in the pan before cutting into squares. For a fudgier texture, chill in the refrigerator for at least one hour before serving.

# Expert advice:

01 -
  • They taste like pure chocolate decadence, and no one will ever guess theres a can of beans hiding inside.
  • Theyre naturally gluten-free and packed with protein and fiber, so you can feel a little less guilty about that second piece.
  • The batter comes together in one blender, which means less mess and almost no cleanup.
  • They stay fudgy for days and actually taste even better after a night in the fridge.
02 -
  • Don't skip rinsing the beans thoroughly, or you risk a slight metallic taste sneaking into the brownies.
  • Let the brownies cool completely before cutting, or they'll fall apart. Patience is hard, but it pays off.
  • These brownies get even fudgier and more flavorful after a day in the fridge, so make them ahead if you can.
03 -
  • Blend the batter longer than you think you need to, smooth batter equals smooth brownies.
  • Use parchment paper with overhanging edges so you can lift the whole block out and slice it cleanly on a cutting board.
  • Chill the brownies before cutting for the cleanest edges and fudgiest bite.
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