Black Bean Brownies Fudgy (Printable)

Rich and fudgy brownies using black beans for a naturally gluten-free and nutritious chocolate treat.

# What You'll Need:

→ Wet Ingredients

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup (5.6 tbsp) 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 (plus extra for topping, optional)
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 wet mixture. Blend again until the batter is thick and creamy.
04 - Fold in chocolate chips and nuts, if using, with a spatula.
05 - Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
06 - Bake for 22 to 25 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
07 - Remove from oven and let cool completely in the pan before cutting into squares. For the fudgiest texture, chill in the refrigerator for at least one hour before serving.

# Expert Advice:

01 -
  • They're fudgy enough to satisfy any chocolate craving, yet secretly packed with protein and fiber from the beans.
  • Naturally gluten-free without any weird texture or aftertaste—just pure chocolate bliss.
  • Ready in under 40 minutes from craving to cutting into squares.
  • You can actually feel good about eating these without the guilt spiral.
02 -
  • The toothpick test is everything—underbaked and they're gooey, overbaked and you've lost the fudgy magic entirely, so aim for barely set with a hint of moisture.
  • Blending the beans completely smooth is non-negotiable; any lumps will create a grainy texture that breaks the illusion.
  • Chilling them for at least an hour isn't just about texture—it also makes them easier to cut into neat squares without crumbling.
03 -
  • Use good quality cocoa powder—the difference between grocery store and specialty cocoa is noticeable and absolutely worth it.
  • Don't skip the chill time if you want clean cuts; those extra hours in the fridge transform the texture from fudgy to perfectly dense.
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