Black Bean Brownie Recipe

Black bean brownies stacked on top of each other.

Black Bean Brownie Recipe

I’m officially Black Bean Brownies obsessed! While I have to admit that I was skeptical at first, I’ve now eaten half a pan of these brownies all by myself in just 3 days. They’re THAT good. Thick, perfectly sweet, and full of indulgent chocolate chunks, they taste just like fudgy brownies from a bakery but are made with way more protein and fiber for a sweet treat that actually keeps me full. My kids love them, too, and they have no idea that they aren't “regular” brownies!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings Brownies

Calories 241kcal

Author Christine McMichael

Equipment

Ingredients

1 (15-ounce) can no-salt black beans, drained rinsed well and patted dry
2 large eggs
1/4 cup avocado oil
1/2 cup maple syrup
1/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
1/3 cup Dutch process cocoa powder spooned and leveled
1 1/2 cups almond flour spooned and leveled
1/4 teaspoon fine sea salt
1 cup semi-sweet chocolate chunks chocolate chips will work too, divided
Flaky sea salt as garnish

Instructions

Preheat the oven to 350°F and line a 8”x8” square baking pan with parchment paper and grease with cooking spray.
In a food processor, blend the beans, eggs, oil, maple syrup, brown sugar, vanilla, cocoa, almond flour and salt until very smooth, about 2 minutes. Pause and scrape down the sides halfway through to ensure all the ingredients get blended.
Transfer the batter to the pan and sprinkle 3/4 cup chocolate chunks over the top. Use a butter knife to swirl the chocolate chunks with the batter, then spread into an even layer.
Sprinkle the top with remaining 1/4 cup chocolate chunks.
Bake for 25-30 minutes or until the brownies look set and a toothpick inserted into the center comes out clean.
Let cool completely. Sprinkle the brownie with flaky sea salt before serving, then slice and serve.

Video

Notes

Make sure to use black beans that have no salt added. I used the Eden brand. If you don’t have access to salt-free black beans, remove the added salt from the recipe.
Eggs can be cold from the fridge, no biggie for this recipe!
My brownies baked perfectly for 28 minutes. Keep an eye on the oven, and adjust the baking time as needed.

Nutrition