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Fudgy and Easy Black Bean Brownies

Two 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 surprisingly healthy, high-fiber dessert.

Ingredients

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  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 large eggs
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup unsweetened cocoa powder
  • 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 (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. Place the rinsed black beans, eggs, melted coconut oil, vanilla extract, and sugar (or maple syrup) into a food processor. Process until completely smooth, scraping down the sides as needed.
  3. Add the cocoa powder, baking powder, and salt to the food processor. Pulse until just combined. Do not overmix.
  4. If using, gently fold in the chocolate chips by hand.
  5. Spread the batter evenly into the prepared baking pan. Sprinkle extra chocolate chips on top if desired.
  6. Bake for 25 to 30 minutes. The edges should look set, and 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 helps them set and achieve a fudgier texture.

Notes

  • For a vegan version, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • If you do not have a food processor, you can use a high-powered blender, but you may need to stop and stir more frequently.
  • For a richer chocolate flavor, use dark cocoa powder.
  • These brownies taste best after chilling for at least one hour after cooling.

Nutrition

Find it online: https://tastytribune.com/black-bean-brownies-fudgy-easy-recipe/