Black Bean Fudgy Brownies (Printable)

Fudgy and rich black bean brownies with cocoa and chocolate chips, naturally gluten-free and packed with flavor.

# What You'll Need:

→ Wet Ingredients

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 2 tsp pure vanilla extract

→ Dry Ingredients

05 - 2/3 cup granulated sugar or coconut sugar
06 - 1/2 cup unsweetened cocoa powder
07 - 1/2 tsp baking powder
08 - 1/4 tsp salt

→ Mix-Ins

09 - 1/3 cup dark chocolate chips
10 - 1/4 cup chopped walnuts or pecans (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
02 - In a food processor or blender, combine black beans, eggs, melted coconut oil, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
03 - Add sugar, cocoa powder, baking powder, and salt to the mixture. Blend again until the batter is thick and creamy.
04 - With a spatula, gently fold in the dark chocolate chips and chopped nuts if using.
05 - Pour the batter evenly into the prepared pan. Optionally sprinkle extra chocolate chips on top. Bake for 22 to 25 minutes, until the center is set and a toothpick inserted comes out with a few moist crumbs.
06 - Remove from oven and allow to cool completely in the pan before slicing into squares. For maximum fudginess, chill in the refrigerator for at least one hour before serving.

# Expert Suggestions:

01 -
  • They taste like real brownies—the kind that stick to your teeth and satisfy that chocolate craving immediately.
  • Nobody will guess the secret ingredient unless you tell them, which makes serving these weirdly satisfying.
  • Naturally gluten-free and packed with protein, so you can eat them without overthinking it.
02 -
  • The baking time is non-negotiable—that 22 to 25 minute window is what keeps them fudgy instead of cakey, so set a timer and don't walk away.
  • Chilling them in the fridge isn't just a suggestion; it's what transforms them from a gooey situation into something you can actually hold and eat.
03 -
  • Don't use sweetened cocoa powder or hot chocolate mix—the brownies will cloy if you do, and you'll miss the deep chocolate flavor.
  • Chill your batter in the fridge for 10 minutes before baking if your kitchen is warm; it helps them bake more evenly and keeps the edges from setting too fast.
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