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Black bean brownies

"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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 brownies
Course: Dessert
Ingredients Equipment Method

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

Equipment

  • 9x9 pan
  • Food processor

Method
 

The Magic Method
  1. Preheat your oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
  2. Drain and rinse your black beans extremely well – this is crucial for texture and taste!
  3. In a food processor, combine all ingredients except chocolate chips.
  4. Blend until impossibly smooth – seriously, keep going until you can't see a single bean speck.
  5. Fold in ½ cup chocolate chips by hand.
  6. Pour into your prepared pan and sprinkle remaining chips on top.
  7. Bake for 25-30 minutes until a toothpick comes out mostly clean.
Pro Tips for Perfect Bean Brownies
  1. Rinse those beans like your brownies depend on it (because they do!)
  2. Room temperature eggs will blend better with other ingredients
  3. Don't overbake – these are meant to be fudgy
  4. Let cool completely before cutting for clean squares
  5. Store in an airtight container for up to 5 days