Name: Fudgy Black Bean Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 15 oz can black beans, drained and rinsed; 2 eggs; 1/3 cup maple syrup; 1/4 cup coconut oil, melted ((can sub melted butter)); 1 tsp vanilla extract; 1/2 cup cocoa powder; 1/2 cup almond flour; 1/3 cup brown sugar; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup chocolate chips; 1/2 cup freeze dried strawberries or raspberries ((optional, for topping)); 2 tbsp white chocolate chips ((optional, for topping)); 1 tsp coconut oil ((optional, for topping))

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These fudgy black bean brownies are a healthier dessert option that still taste super indulgent. If you’ve ever been skeptical about beans in brownies, I get it. But once you try these, you’ll be hooked. They’re rich, chocolatey, and dense in the best way. And you can’t taste the beans at all!

These brownies are pretty simple to make. From start to finish, they only take about 40 minutes. You’ll blend together the wet ingredients in a food processor, then mix them with the dry ingredients. Pop it in the oven, then add your toppings once they’re baked.

The beans help give the brownies a super moist and fudgy texture without having to add a ton of butter or oil. If you’re looking for a fluffy, cake-like brownie, this is not the recipe for you! Each brownie also packs 4 grams of fiber, which is not something you usually get from a classic brownie. The fiber helps make these more satisfying, so one really does the trick.

I topped the brownies with freeze dried strawberries and a white chocolate drizzle to make them extra festive for valentine’s day. This is totally optional, but I do find that the strawberries add a nice tartness that balances the rich chocolate perfectly. Plus, they just look prettier too!

I hope you enjoy these fudgy black bean brownies. Leave a comment below if you give them a try!

Fudgy Black Bean Brownies

These fudgy black bean brownies are a healthier dessert option that still taste super rich and indulgent. And no, you can't taste the beans!

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Prep 15

Cook 25

Total 40

Course Dessert

Cuisine Gluten-Free, Vegetarian

Servings 16

Calories 170 kcal

Equipment

Food processor

Ingredients

1 15 oz can black beans, drained and rinsed
2 eggs
1/3 cup maple syrup
1/4 cup coconut oil, melted (can sub melted butter)
1 tsp vanilla extract
1/2 cup cocoa powder
1/2 cup almond flour
1/3 cup brown sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup freeze dried strawberries or raspberries (optional, for topping)
2 tbsp white chocolate chips (optional, for topping)
1 tsp coconut oil (optional, for topping)

Instructions

Preheat oven to 350F and line an 8×8 baking dish with parchment paper.
Add black beans, eggs, maple syrup, melted coconut oil, and vanilla to a food processor and blend for 3-5 min or until very smooth.
Meanwhile, sift cocoa powder, almond flour, and brown sugar through a fine mesh strainer into a large bowl. Add baking powder and salt and mix thoroughly.
Add the wet ingredients into the dry ingredients and mix until combined. Add chocolate chips and mix again.
Pour batter into lined baking dish, spread out evenly, and sprinkle a few more chocolate chips on top if desired.
Bake for 23-25 minutes or until a toothpick comes out clean.
Wait until the brownies cool a little bit and then cut into 16 squares.
If topping with strawberries and white chocolate, melt the white chocolate chips with 1 tsp coconut oil in a small bowl in the microwave (for about 60-90 seconds, stirring every 30 seconds to ensure it doesn't burn). Sprinkle the freeze dried berries on the brownies, then drizzle the white chocolate on top!