If you love a rich, fudgy brownie, you have to try these black bean brownies!
I know, black beans in brownies might sound a little strange, but they blend right into the batter and give these brownies a really soft, fudgy texture. Plus, they add some fiber and plant-based protein, which is always a nice bonus.
And don't worry, we're still using real chocolate, cocoa powder, and maple syrup. Because brownies should taste like brownies!
These are easy to make, come together in a food processor or blender, and are perfect when you're craving something chocolatey.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes, plus cooling
Servings: 9 brownies
Ingredients
1 can (15 oz) black beans, rinsed and drained well
2 large eggs
⅓ cup pure maple syrup
¼ cup melted butter or neutral-flavored oil
⅓ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
½ cup semisweet chocolate chips, divided
Optional: ½ teaspoon instant espresso powder to enhance the chocolate flavor
Instructions
Preheat the oven. Preheat your oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Blend the ingredients. Add the rinsed and drained black beans, eggs, maple syrup, melted butter or oil, cocoa powder, vanilla, baking powder, salt, and optional espresso powder to a food processor or high-powered blender. Blend until completely smooth, scraping down the sides as needed.
Add the chocolate chips. Stir approximately ⅓ cup of the chocolate chips into the batter.
Transfer to the pan. Spread the batter evenly into your prepared baking pan. Sprinkle the remaining chocolate chips over the top.
Bake. Bake for approximately 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs but no liquid batter.
Cool completely. Allow the brownies to cool in the pan for at least 45–60 minutes before slicing. They'll continue to firm up as they cool.
Slice and enjoy! Lift the brownies out using the parchment paper and cut into 9 squares.
Tips & Notes
Blend really well. The smoother the batter, the better the brownie texture.
Don't overbake. These brownies are meant to be fudgy, not cakey.
Let them cool. Cooling is especially important for flourless brownies so they hold together when sliced.
For an extra-fudgy texture: Refrigerate the cooled brownies for about 30 minutes before serving.
Storage: Keep in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 2 months.
A Little Nutrition Bonus
Black beans add fiber and some plant-based protein to these brownies. But that doesn't mean you need to replace your favorite traditional brownie recipe!
I love finding different ways to use ingredients, and sometimes it's fun to make something a little unexpected. At the end of the day, dessert is meant to be enjoyed.
