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Fudgy Black Bean Brownies: The Secretly Healthy Chocolate Treat

A close-up of a single, dark, fudgy black bean brownies square topped with chocolate chips on a white plate.
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You will love these rich, fudgy black bean brownies. They are easy to make, gluten-free, and packed with protein, tasting exactly like traditional brownies without any bean flavor.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed well and drained
  • 3 large eggs
  • 1/2 cup melted coconut oil or neutral oil
  • 1 cup granulated sugar or coconut sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Place the rinsed black beans, eggs, melted oil, sugar, cocoa powder, vanilla extract, baking powder, and salt into a food processor.
  3. Process the mixture until it is completely smooth. Stop and scrape down the sides as needed. You must ensure no bean chunks remain for the best texture.
  4. Stir in the 1/2 cup of chocolate chips by hand.
  5. Pour the batter into your prepared pan and spread it evenly. Sprinkle extra chocolate chips over the 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 lifting them out using the parchment paper overhang.
  8. Cut into squares and serve. These are best enjoyed once fully cooled for maximum fudginess.

Notes

  • For a vegan or egg-free version, substitute the 3 eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes to gel).
  • If you do not have a food processor, you can use a high-powered blender, but you may need to blend in two batches.
  • For a gluten-free result, confirm your cocoa powder and baking powder do not contain gluten cross-contamination.
  • These brownies taste best the day after baking once the flavors have settled.

Nutrition

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