Fudgy Black Bean Brownies

These gluten-free black bean brownies are rich, fudgy, and full of chocolate flavor. You won’t be able to tell that they’re made without flour and use black beans!

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Course: Dessert

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: Brownies

Calories: 151kcal

Author: Liora

Ingredients

1 can 15 oz black beans, drained and rinsed
3 large eggs
½ cup pure maple syrup
⅓ cup melted coconut oil
¼ cup cocoa powder or raw cacao powder
⅛ teaspoon fine sea salt
½ teaspoon baking powder
1 teaspoon vanilla extract
½ cup dairy-free chocolate chips
⅓ cup chopped raw walnuts optional

Instructions

Preheat the oven to 350°F and prepare an 8×8-inch baking pan by greasing it lightly.
In a food processor or blender, combine the black beans, eggs, maple syrup, melted coconut oil, cocoa powder, salt, baking powder, and vanilla. Blend until completely smooth.
Remove the blade and fold in chocolate chips and walnuts if using. Alternatively, you can sprinkle the walnuts on top of the batter once it is poured into the pan.
Pour the batter into the prepared pan and spread evenly.
Bake for 35 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
Allow the brownies to cool completely before cutting into squares. Serve and enjoy your fudgy black bean brownies.

Notes

Eggs: For a vegan version, replace eggs with 3 flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg). The brownies will work, though they may be slightly denser and won’t rise as much.

Coconut oil: Melted butter, avocado oil, or olive oil can be used instead of coconut oil.

Maple syrup: Honey or agave syrup can be substituted as an alternative liquid sweetener.

Walnuts: Optional. They can be omitted or replaced with another favorite nut.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition