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Fudgy Black Bean Brownies

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These fudgy black bean brownies are a gluten-free indulgence that combines rich chocolate flavor with the moisture and protein of black beans, delivering a deliciously fudgy texture without any bean taste.

Ingredients

Scale
  • 1 (15-ounce/425g) can black beans, drained and rinsed
  • 3 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar (can substitute coconut sugar)
  • 1/3 cup (80ml) melted coconut oil or unsalted butter, cooled
  • 1/4 cup (25g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1 teaspoon espresso powder
  • Optional add-ins:
  • 1/3 cup (60g) dark chocolate chips or chunks
  • 1/4 cup chopped walnuts or pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
  2. Drain and rinse the black beans thoroughly. Place them in a food processor or blender and pulse until smooth and creamy, about 2-3 minutes, scraping down the sides as needed. Add water a teaspoon at a time if too thick.
  3. In a medium bowl, whisk together the eggs and granulated sugar until slightly frothy, about 1-2 minutes. Add melted coconut oil or butter and vanilla extract, mixing until combined.
  4. Add the black bean puree to the egg mixture and stir well until smooth and shiny.
  5. Sift together the cocoa powder, baking powder, salt, and espresso powder (if using). Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips or chopped nuts if desired.
  7. Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan lightly on the counter to release air bubbles.
  8. Bake for 20-25 minutes. Check doneness by inserting a toothpick near the center; it should come out with moist crumbs but not wet batter. Avoid overbaking.
  9. Remove from oven and let cool in the pan for at least 15 minutes. Lift out using the parchment paper and cut into 9 or 12 squares.

Notes

Ensure black beans are pureed thoroughly to avoid grainy texture. Use Dutch-processed cocoa powder for smoother flavor. Watch baking time carefully to keep brownies fudgy. Room temperature eggs help with texture. Espresso powder enhances chocolate depth without coffee taste. Let brownies cool fully before cutting for best texture.

Nutrition

Keywords: black bean brownies, gluten-free brownies, fudgy brownies, healthy brownies, vegan brownies, dairy-free brownies, chocolate dessert

Find it online: https://bitefuljoy.com/fudgy-black-bean-brownies-recipe-easy-gluten-free-indulgence/