Black Bean Brownies
These gluten-free, protein-packed brownies are made with black beans instead of flour—making them super moist, nutritious, and just as chocolaty as the traditional version. You won’t believe how delicious (and secretly healthy) they are!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 brownies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz/425g) black beans, drained and rinsed
- 2 large eggs
- ¼ cup (60ml) coconut oil (or melted butter)
- ⅓ cup (80g) maple syrup or honey
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (90g) dark chocolate chips (optional)
- 1 tablespoon espresso powder (optional, enhances chocolate flavor)
Instructions
-
Preheat oven
- Set your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper.
-
Blend the batter
- In a food processor or blender, combine black beans, eggs, coconut oil, maple syrup, cocoa powder, vanilla, baking powder, salt, and espresso powder (if using).
- Blend until completely smooth—this is key for the perfect texture!
-
Add chocolate chips
- Fold in the chocolate chips (if using) for extra gooeyness.
-
Bake
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20–25 minutes, or until the top looks set and a toothpick inserted in the center comes out mostly clean.
-
Cool and slice
- Let the brownies cool completely in the pan before slicing (they’ll firm up as they cool).
- Store in an airtight container in the fridge for up to 5 days.
Notes
- For a vegan version, use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water).
- Add chopped walnuts or pecans for extra crunch.
- Drizzle with peanut butter for a sweet-and-salty twist.
Find it online: https://ukfinda.com/black-bean-brownies/