Fudgy Black Bean Brownies (Printable)

Moist, chocolatey black bean brownies offering a fudgy, gluten-free chocolate treat with walnuts and dark chocolate chips.

# Ingredient List:

→ 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 (plus extra for topping, optional)
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 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 wet mixture. Blend again until the batter is thick and creamy.
04 - Fold in chocolate chips and nuts, if using, using a spatula until evenly distributed.
05 - Pour the batter into the prepared pan and spread evenly. Sprinkle extra 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 - Remove from oven and let cool completely in the pan before cutting into squares. For the fudgiest texture, chill in the refrigerator for at least 1 hour before serving.

# Expert Advice:

01 -
  • They taste like real brownies, not like a health food experiment gone wrong.
  • You can eat two and still feel like you made a decent choice.
  • No flour means no gluten, and no one will miss it.
  • They come together in one appliance with barely any cleanup.
02 -
  • If the batter isn't blended completely smooth, you'll see little flecks of bean skin in the finished brownies, and people will start asking questions.
  • Don't overbake them or they'll dry out and lose that fudgy texture that makes everyone forget they're eating beans.
  • Chilling them really does make a difference, they firm up and the flavors settle in a way that makes them taste richer.
03 -
  • Let the food processor run longer than you think you need to, the smoother the batter, the better the final texture.
  • If you want them extra decadent, use half dark chocolate chips and half chopped dark chocolate bar for irregular melty pockets.
  • Don't cut them until they're fully chilled, warm brownies will crumble and you'll lose those clean edges.
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