"No Way These Are Beans!" Black Bean Brownies
When you tell people these fudgy, chocolatey squares are made with black beans, they'll think you're joking.
Equipment
- 9x9 pan
- Food processor
Ingredients
Core Ingredients
- 2 cans 15 oz each black beans, drained and rinsed thoroughly
- 3 large eggs or ¾ cup applesauce for vegan version
- ⅓ cup coconut oil or avocado oil
- 1½ teaspoons vanilla extract
- ⅓ cup brown sugar or coconut sugar
- ¼ cup regular sugar or monk fruit sweetener
- ⅔ cup unsweetened cocoa powder sifted
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chips divided
Optional Flavor Boosters
- ¼ cup chopped walnuts or pecans
- 1 teaspoon espresso powder
- ½ teaspoon mint extract replace vanilla
- Pinch of cinnamon
- Sea salt for sprinkling
Instructions
The Magic Method
- Preheat your oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
- Drain and rinse your black beans extremely well – this is crucial for texture and taste!
- In a food processor, combine all ingredients except chocolate chips.
- Blend until impossibly smooth – seriously, keep going until you can't see a single bean speck.
- Fold in ½ cup chocolate chips by hand.
- Pour into your prepared pan and sprinkle remaining chips on top.
- Bake for 25-30 minutes until a toothpick comes out mostly clean.
Pro Tips for Perfect Bean Brownies
- Rinse those beans like your brownies depend on it (because they do!)
- Room temperature eggs will blend better with other ingredients
- Don't overbake – these are meant to be fudgy
- Let cool completely before cutting for clean squares
- Store in an airtight container for up to 5 days