Black Bean Brownies Fudgy (Print Version)

Fudgy brownies using black beans for a rich, chocolatey, naturally gluten-free indulgence.

# What You'll Need:

→ Wet Ingredients

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup 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
10 - 1/4 cup chopped walnuts or pecans (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch 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 blended mixture. Blend again until batter is thick and creamy.
04 - Gently fold in chocolate chips and nuts if using, with a spatula.
05 - Pour batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
06 - Bake for 22 to 25 minutes until the center is set and a toothpick inserted comes out mostly clean with some moist crumbs.
07 - Remove from oven and allow to cool completely in the pan. For optimal fudginess, chill in the refrigerator for at least 1 hour before slicing.

# Expert Tips:

01 -
  • They're so fudgy and decadent that nobody will believe there's a single bean hiding inside.
  • Naturally gluten-free without any weird aftertaste or sandy texture.
  • Ready in under an hour from kitchen to cooling rack, making them perfect for last-minute dessert needs.
  • Each brownie packs unexpected protein, so you can eat them without the guilt spiral.
02 -
  • Don't overbake them chasing that perfectly clean toothpick or you'll end up with cake; the moist crumbs are literally the entire point here.
  • Blending the beans until they completely disappear is essential—any graininess ruins the smooth fudgy texture.
  • Chilling these for at least an hour makes an enormous difference in how fudgy and sliceable they become.
03 -
  • The toothpick test is your friend—come back every minute after the 22-minute mark until you get that one with a few moist crumbs, then stop immediately.
  • Room temperature batter bakes more evenly than cold batter, so let everything sit out for ten minutes before blending if your coconut oil came straight from the fridge.
  • If you're nervous about the beans, start by telling nobody what's in them—watch the surprise unfold, then share the secret once they're sold.
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