Black Bean Brownies
Deliciously fudgy brownies made with black beans that are not only healthy but also easy to make and quick to clean up.
Ingredients
Main Ingredients
- 1 standard can black beans (drained and rinsed well)
- 2 pieces eggs (at room temperature) Ensure they are room temperature for better blending.
- 1/4 cup neutral oil (like grapeseed, canola, peanut, or vegetable)
- 2 teaspoons pure vanilla extract
- 2 tablespoons strong brewed coffee Decaf is fine; add for depth of flavor.
- 3/4 cup unsweetened cocoa powder Natural or Dutch-processed, your choice.
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup packed light brown sugar Can swap with white sugar if needed.
- 3 ounces semi-sweet or dark chocolate chips Optional, fold into batter and sprinkle on top.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line an 8-inch square metal baking pan with nonstick foil or greased foil/paper.
- In a blender, combine the black beans, eggs, oil, vanilla, and coffee. Blend until completely smooth.
- In a large bowl, whisk together cocoa powder, baking soda, salt, and brown sugar until no clumps remain.
- Pour the bean mixture into the dry ingredients. Stir until smooth and well combined. The batter will be soft.
- Fold in half of the chocolate chips, if using.
- Scrape the batter into the prepared pan, smooth the top, and sprinkle remaining chips on top, pressing lightly.
Baking
- Bake for 25 minutes, or until the top springs back when touched lightly and the center isn't jiggly.
- For cakier brownies, lower oven to 300°F (149°C) and bake for another 3-5 minutes.
Cooling and Serving
- Cool brownies in pan on a wire rack. Chill for 30 minutes in the fridge, or 10 in the freezer.
- Lift out and slice into squares with a sharp knife, wiping between cuts.
Notes
Serve warm, topped with vanilla ice cream or whipped cream. Store in an airtight container in the fridge for up to a week, or freeze for up to three months. Reheat briefly in the microwave after thawing.