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 25 minutes. Watch the video below to see how I make it in my kitchen!

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
1/4 cup oil Any neutral oil, including vegetable, safflower, or refined coconut 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 chips 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 20-30 minutes, or until a skewer comes out clean.
Let the brownies cool in the pan completely, before slicing and serving.

Video

Notes

Tips: See my recipe tips above for the best black bean brownies.
Leftovers: Keep at room temp for 3 days or in the fridge for up to 2 weeks.

Nutrition