Description
These fudgy black bean brownies offer a deliciously moist and chocolatey treat without any flour. Using black beans as a base adds protein and fiber, making these brownies a healthier alternative that doesn’t compromise on taste. Perfect for gluten-free and vegetarian diets, they bake up rich, dense, and loaded with chocolate chips for an indulgent finish.
Ingredients
Scale
Brownie Batter
- 1 (15 oz) can black beans, drained and rinsed
- 2 large eggs
- 1/3 cup melted coconut oil or butter
- 1/2 cup unsweetened cocoa powder
- 2/3 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
Topping (Optional)
- Extra dark chocolate chips for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal of the brownies.
- Blend Ingredients: In a food processor or high-speed blender, combine the drained black beans, eggs, melted coconut oil, unsweetened cocoa powder, coconut sugar, vanilla extract, baking powder, and salt. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.
- Mix in Chocolate Chips: Transfer the smooth batter to a bowl and fold in the dark chocolate chips by hand, distributing them evenly throughout the batter.
- Pour and Top: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle additional dark chocolate chips evenly on top if desired for extra chocolate bursts.
- Bake: Bake in the preheated oven for 22 to 25 minutes. Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs clinging to it, indicating fudgy perfection.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, slice into nine squares and enjoy your rich, fudgy, gluten-free brownies!
Notes
- For a deeper chocolate flavor, add a shot of espresso or 1 teaspoon of instant coffee powder to the batter before blending.
- Brownies taste even better the next day as flavors meld and texture improves.
- Store brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- These brownies freeze well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
