Black Bean Brownies

Rich, chocolatey, and perfectly fudgy, this recipe will change your mind about black bean brownies. Accidentally gluten-free, they’re made in a blender in under 25 minutes.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 185kcal

Author Arman Liew

Ingredients

15 ounces black beans canned and drained
3 large eggs or egg substitute
1/4 cup oil
1 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup cocoa powder sifted
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate divided

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
Combine the black beans, eggs, oil, vanilla extract, brown sugar, white sugar, cocoa powder, baking powder, and salt in a high speed blender. Blend until smooth.
Fold through half the chocolate then transfer the batter into the lined pan. Top with remaining chocolate.
Bake the brownies for 25-30 minutes, or until a skewer comes out clean.
Let the brownies cool in the pan completely, before slicing and serving.

Notes

TO STORE: Leftover brownies can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to two weeks.

TO FREEZE: Wrap leftover brownies in foil, store them in a freezer-safe container, and freeze them for up to six months.

Nutrition