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Fudgy Black Bean Brownies: Flourless Chocolate Squares

A rich, fudgy square of a baked black bean brownie, topped with melted chocolate chips, served on a white plate.
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Make moist, fudgy chocolate squares using black beans for a healthier, protein-packed, gluten-free dessert. This recipe hides the beans completely, delivering rich dark chocolate flavor.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed and drained well
  • 3 large eggs
  • 1/2 cup melted coconut oil or neutral oil
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
  2. Combine the rinsed black beans, eggs, melted oil, sugar, and vanilla extract in a food processor. Process until the mixture is completely smooth, scraping down the sides as needed. You must ensure no bean pieces remain for the best texture.
  3. Add the cocoa powder, baking powder, and salt to the food processor. Pulse until just combined. Do not overmix once the dry ingredients are added.
  4. Gently fold in the 1/2 cup of dark chocolate chips by hand using a spatula.
  5. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the extra chocolate chips over the top.
  6. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  7. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cooling fully is key to achieving a fudgy texture.
  8. Cut into squares and serve.

Notes

  • Rinsing the beans thoroughly removes the liquid that can cause a bean flavor. Patting them dry after rinsing helps too.
  • For a richer flavor, use high-quality cocoa powder. This recipe is naturally gluten free.
  • If you prefer a vegan option, substitute the eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, rested for 5 minutes).
  • These brownies taste best after chilling for a few hours or overnight, which enhances the fudgy texture.

Nutrition

Find it online: https://cookingzenith.com/black-bean-brownie-batter-recipe/