Black Bean Fudgy Brownies (Print View)

Rich, fudgy brownies crafted with black beans for a naturally gluten-free, chocolaty dessert.

# 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 tsp pure vanilla extract

→ Dry Ingredients

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

→ Mix-Ins

09 - 1/3 cup dark chocolate chips, plus extra for topping (optional)
10 - 1/4 cup chopped walnuts or pecans (optional)

# Method:

01 - Preheat the 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 down the sides as necessary.
03 - Add sugar, cocoa powder, baking powder, and salt to the wet mixture. Blend again until the batter is thick and creamy.
04 - Gently fold in dark chocolate chips and nuts if using, ensuring even distribution.
05 - Pour the batter evenly into the prepared pan. 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 comes out mostly clean with a few moist crumbs.
07 - Allow the brownies to cool completely in the pan. For a fudgier texture, chill in the refrigerator for at least 1 hour before slicing.

# Expert Advice:

01 -
  • They're genuinely fudgy without any weird bean flavor sneaking through—the cocoa and vanilla mask everything perfectly.
  • You get actual nutrition hiding in there, which means you can eat two brownies without the guilt spiral.
  • Gluten-free baking that tastes like the real thing, not like you're eating cardboard pretending to be chocolate.
02 -
  • Overbaking by even two minutes will make these dry and disappointing—that toothpick test with moist crumbs is your golden rule.
  • Don't skip blending the beans until completely smooth; any texture will ruin the magic and remind people they're eating legumes in their dessert.
03 -
  • Don't let the blender run too long after adding the beans or you'll end up with a batter that's almost too smooth and loses some structure.
  • Chilling the batter for 15 minutes before baking creates an even fudgier texture and prevents too much spread in the pan.
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