Rich, chocolatey, and perfectly fudgy, this recipe will change your mind about black bean brownies. This one ingredient makes brownies so much healthier without sacrificing their decadent flavor and slightly chewy texture.
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
Combine all the ingredients in a high speed blender, except for the chocolate. 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: Place brownies in an airtight container as soon as they cool. You can also wrap them tightly in food wrap or foil.Black bean brownies can be left at room temperature for a day so long as they are away from direct sunlight and heat sources. Stored in the fridge, these brownies will last for 3 to 5 days.TO FREEZE: Leftovers can be placed in a ziplock bag and stored in the freezer for up to 6 months.