Save 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.
I was skeptical the first time I baked these brownies, but their rich flavor and moist texture won me over instantly. Making them for a school event surprised even the pickiest eaters, who couldn't guess the secret ingredient.
Ingredients
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Eggs: 2 large
- Neutral oil: ⅓ cup (80 ml) (e.g., canola or sunflower)
- Vanilla extract: 1 tsp
- Granulated sugar: ½ cup (100 g)
- Maple syrup or honey: ¼ cup (60 ml)
- Unsweetened cocoa powder: ⅓ cup (35 g)
- Semi-sweet chocolate chips: ½ cup (85 g) (plus extra for topping, optional)
- Baking powder: ½ tsp
- Salt: ¼ tsp
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease.
- Blend the base:
- Combine black beans, eggs, oil, and vanilla extract in a food processor or blender. Blend until completely smooth.
- Add dry ingredients:
- Add sugar, maple syrup, cocoa powder, baking powder, and salt. Blend until well combined, scraping down sides as needed.
- Fold in chocolate chips:
- Use a spatula to gently fold in chocolate chips (do not blend).
- Bake:
- Pour batter into prepared pan, smooth the top, and sprinkle extra chocolate chips if desired.
- Check doneness:
- Bake for 22–25 minutes, until center is set and toothpick comes out mostly clean with a few fudgy crumbs.
- Cool and serve:
- Let brownies cool completely in pan before slicing into squares.
Save These brownies became a favorite for celebrations at home. Nothing beats seeing the surprise on my kids' faces when they learn that black beans are the secret to their favorite dessert.
Required Tools
You'll need a food processor or blender, an 8x8-inch baking pan, spatula, measuring cups, and measuring spoons.
Allergen Information
Contains eggs and chocolate (may contain milk or soy). Use certified gluten-free chocolate chips and avoid nuts for allergies.
Nutritional Information
Per serving: 140 calories, 6 g total fat, 20 g carbohydrates, 3 g protein.
Save Serve these brownies with a cold glass of milk or a scoop of ice cream for an extra treat. They store well for days, making them perfect for planning ahead.
Recipe Questions
- → How do black beans affect the texture?
Black beans replace flour, creating a moist and dense texture that retains fudgy qualities without heaviness.
- → Can I substitute eggs in this mix?
Yes, flax eggs work well as a vegan alternative, maintaining binding and moisture.
- → What kind of chocolate works best here?
Semi-sweet chocolate chips provide balanced sweetness and melt nicely, enhancing the cocoa flavor.
- → Is this suitable for gluten-free diets?
Absolutely, as the black beans replace flour and using certified gluten-free chocolate ensures no gluten presence.
- → Can I add mix-ins to change the flavor?
Yes, options like chopped nuts, dried fruit, or shredded coconut can add texture and new flavor notes.