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 first tried making these black bean brownies when searching for a dessert that satisfied my chocolate cravings without the usual heaviness of flour-based recipes. I was surprised at how fudgy and rich they turned out, even my skeptical friends kept asking for seconds!
Ingredients
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Eggs: 2 large
- Neutral oil: ⅓ cup (80 ml), such as 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 your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease it.
- Blend base ingredients:
- In a food processor or blender, combine black beans, eggs, oil, and vanilla extract. Blend until completely smooth.
- Add dry ingredients:
- Add sugar, maple syrup, cocoa powder, baking powder, and salt to the mixture. Blend until well combined, scraping down the sides as needed.
- Fold in chocolate chips:
- Fold in the chocolate chips with a spatula (do not blend).
- Fill the pan:
- Pour the batter into the prepared pan. Smooth the top and sprinkle with extra chocolate chips if desired.
- Bake:
- Bake for 22–25 minutes, or until the center is set and a toothpick inserted comes out mostly clean (some fudgy crumbs are fine).
- Cool & serve:
- Let cool completely in the pan before slicing into squares.
Save My kids always love to help measure out the chocolate chips, and the whole family often ends up gathering in the kitchen waiting for these brownies to cool. It&samp;s a great way to share a healthy treat together!
Required Tools
Food processor or blender, 8x8-inch (20x20 cm) baking pan, spatula, measuring cups and spoons
Allergen Information
Contains eggs and chocolate (may contain milk/soy; check packaging). Ensure all ingredients are certified gluten-free if needed. For nut allergies, avoid nuts and be mindful of cross-contamination.
Nutritional Information (per serving)
Calories: 140. Total Fat: 6 g. Carbohydrates: 20 g. Protein: 3 g.
Save Enjoy these fudgy brownies as a guilt-free snack or a crowd-pleasing dessert. They store well in the fridge for a few days, making them perfect for leftovers!
Recipe Help & FAQs
- → Can I substitute eggs in this dish?
Yes, flax eggs made from ground flaxseed and water work well as an egg substitute for a vegan version.
- → What sweetness alternatives can I use?
Maple syrup or honey offers natural sweetness, and granulated sugar balances texture and flavor.
- → How do black beans affect texture?
Black beans provide moisture and density, replacing flour and creating a fudgy, protein-rich consistency.
- → Can I add nuts or fruit?
Chopped nuts, dried fruit, or shredded coconut can be mixed in for extra flavor and crunch.
- → What oven temperature is best for baking?
Bake at 350°F (175°C) until the center is set but still fudgy, usually 22–25 minutes.
- → Are these suitable for gluten-free diets?
Yes, provided all ingredients, especially chocolate chips, are certified gluten-free.