Pin It A rich, fudgy brownie recipe that swaps flour for black beans, creating a moist, chocolatey treat with a protein boost. Delicious, budget-friendly, and perfect for a healthier dessert option.
The first time I made these black bean brownies, my whole family was amazed that something so chocolatey and decadent could be made with beans. They always ask for a batch when they want something sweet but not too heavy.
Ingredients
- Beans & Base: 1 can (15 oz/425 g) black beans, drained and rinsed, 2 large eggs, ⅓ cup (80 ml) neutral oil, 1 tsp vanilla extract
- Sweeteners & Chocolate: ½ cup (100 g) granulated sugar, ¼ cup (60 ml) maple syrup or honey, ⅓ cup (35 g) unsweetened cocoa powder, ½ cup (85 g) semi-sweet chocolate chips (plus extra for topping, optional)
- Leavening & Flavor: ½ tsp baking powder, ¼ tsp salt
Instructions
- Prepare pan and oven:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or grease it.
- Blend base ingredients:
- Combine black beans, eggs, oil, and vanilla extract in a food processor or blender. Blend until smooth.
- Add sweeteners and dry ingredients:
- Add sugar, maple syrup, cocoa powder, baking powder, and salt. Blend until well combined. Scrape the sides as needed.
- Fold in chocolate chips:
- Gently fold in chocolate chips using a spatula. Do not blend.
- Bake:
- Pour batter into pan. Smooth out and top with extra chocolate chips. Bake for 22 to 25 minutes, until center is set and a toothpick comes out mostly clean with some fudgy crumbs.
- Cool and serve:
- Let brownies cool completely before slicing.
Pin It My kids love helping to blend the beans and always giggle when they learn what's inside. It has become our go-to treat for school lunches and movie nights.
Required Tools
Food processor or blender, 8x8-inch (20x20 cm) baking pan, spatula, measuring cups and spoons
Allergen Information
Contains eggs and chocolate. For gluten-free, ensure all ingredients (especially chocolate chips) are certified gluten-free. For nut allergies, avoid nuts as mix-ins and check for cross-contamination in chocolate.
Nutritional Information
Each brownie contains approximately 140 calories, 6 g fat, 20 g carbohydrates, and 3 g protein.
Pin It These brownies are best fully cooled so they hold together. You can store leftovers in the fridge for a dense, fudgy texture all week long.
Recipe FAQs
- → How do black beans affect brownie texture?
Black beans provide moisture and density, creating a soft and fudgy texture while adding protein and fiber.
- → Can I substitute eggs in this dish?
Yes, flax eggs (ground flaxseed mixed with water) work well as a vegan alternative without altering texture significantly.
- → Is it necessary to use chocolate chips?
Chocolate chips enhance richness but can be omitted or replaced with nuts or dried fruit for variety.
- → What’s the best way to prevent sticking in the pan?
Line the baking pan with parchment paper or lightly grease it to ensure easy removal of the brownies.
- → How can I intensify the chocolate flavor?
Adding instant espresso powder deepens and enhances the chocolate notes without overpowering sweetness.