Black Bean Fudgy Brownies (Printable version)

Decadently fudgy brownies using black beans for a rich, gluten-free, and nutritious chocolatey treat.

# What You 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)

# How to Make It:

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 sides as needed.
03 - Add sugar, cocoa powder, baking powder, and salt to the wet mixture. Blend again until batter becomes thick and creamy.
04 - Gently fold in dark chocolate chips and nuts, if using, with a spatula.
05 - Pour batter into prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
06 - Bake for 22 to 25 minutes, or until center is set and a toothpick inserted comes out mostly clean with moist crumbs.
07 - Remove from oven and let cool completely in the pan. For best fudgy texture, chill in refrigerator for at least one hour before slicing.

# Expert Advice:

01 -
  • They're fudgy and deeply chocolate-forward, with none of that gritty texture you might worry about.
  • No flour means naturally gluten-free brownies that actually taste indulgent, not like a compromise.
  • Black beans add protein and fiber so quietly that you'll only notice how satisfied you feel afterward.
02 -
  • Don't skip the cooling and chilling step—cutting them warm will turn them into a crumbly mess, but cold brownies slice cleanly and have that fudgy snap.
  • The toothpick test is crucial; if it comes out with wet batter (not just crumbs), they need another few minutes, but if it's too clean, they're getting dry.
03 -
  • If your batter seems too thick after blending the dry ingredients, it's normal—black bean batters are naturally denser than flour-based ones.
  • The secret to fudgy brownies is knowing that slightly underbaked is better than slightly overbaked, so pull them out when there's still a hint of jiggle in the center.
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