Black Bean Brownies (Print Version)

Moist, chocolatey bites blending black beans and rich cocoa for a protein boost and bold flavor.

# Components:

→ Beans & Base

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 2 large eggs
03 - ⅓ cup (5 tbsp + 1 tsp) neutral oil (canola or sunflower)
04 - 1 tsp vanilla extract

→ Sweeteners & Chocolate

05 - ½ cup (100 g) granulated sugar
06 - ¼ cup (4 tbsp) maple syrup or honey
07 - ⅓ cup (3 tbsp + 2 tsp) unsweetened cocoa powder
08 - ½ cup (85 g) semi-sweet chocolate chips, plus extra for topping (optional)

→ Leavening & Flavor

09 - ½ tsp baking powder
10 - ¼ tsp salt

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
02 - Combine black beans, eggs, oil, and vanilla extract in a food processor or blender and blend until smooth.
03 - Add sugar, maple syrup, cocoa powder, baking powder, and salt to the mixture; blend until evenly combined, scraping down the sides as needed.
04 - Gently fold in chocolate chips using a spatula without blending.
05 - Pour the batter into the prepared pan, smooth the surface, and sprinkle with additional chocolate chips if desired.
06 - Bake for 22 to 25 minutes until center is mostly set and a toothpick inserted comes out with moist crumbs.
07 - Allow to cool completely in the pan before slicing into 12 squares.

# Expert Advice:

01 -
  • Gluten-free and protein-packed brownies for guilt-free indulgence
  • Simple ingredients and quick prep for a convenient dessert
02 -
  • For vegan brownies, substitute eggs with flax eggs and use dairy-free chocolate chips
  • Add instant espresso powder for deeper chocolate flavor, or mix in chopped nuts and dried fruit for variety
03 -
  • Blend the beans thoroughly to ensure a smooth texture
  • Let brownies cool in the pan for best slicing and fudgy consistency
Return