Fudgy Black Bean Brownies
I know, I know — black beans in brownies sounds like a wellness blogger prank. But I promise you, this is the recipe that turned my brownie-skeptic partner into a true believer. The beans disappear completely into the batter, replacing both flour and eggs, and what you're left with is the densest, fudgiest, most intensely chocolate brownie you've ever made. The trick is to blend the batter long enough — you want it completely smooth, with no bean texture remaining. Top with chocolate chips and a pinch of flaky salt, and you have a dessert that happens to be packed with fiber and protein.
Ingredients
- ☐ Black beans — one 15 oz can, drained and rinsed very well
- ☐ Cocoa powder — 1/2 cup, unsweetened
- ☐ Quick oats — 1/2 cup (or oat flour)
- ☐ Maple syrup — 1/2 cup
- ☐ Coconut oil — 1/4 cup, melted
- ☐ Vegan chocolate chips — 1/2 cup, plus 2 tablespoons for topping
- ☐ Vanilla extract — 1 teaspoon
- ☐ Baking powder — 1/2 teaspoon
- ☐ Sea salt — 1/2 teaspoon, plus flaky salt for topping
- ☐ Espresso powder — 1 teaspoon, optional but recommended
Nutrition Facts
Per serving · 12 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
Add the rinsed black beans, cocoa powder, oats, maple syrup, coconut oil, vanilla, baking powder, salt, and espresso powder (if using) to a food processor. Process for 2 full minutes, stopping to scrape down the sides twice. The batter should be completely smooth with no visible bean pieces.
Stir in 1/2 cup of the chocolate chips by hand — don't blend these, you want the texture.
Pour the batter into the prepared pan and smooth the top with a spatula. It will be thick — that's correct. Sprinkle the remaining 2 tablespoons of chocolate chips over the top, then finish with a generous pinch of flaky salt.
Bake for 28-32 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs but no wet batter. The brownies will look slightly underdone when you take them out — that's what makes them fudgy.
Let cool completely in the pan on a wire rack — at least 1 hour. This is the hard part. They will continue to set as they cool. Cut into 12 squares and serve.
Recipe notes
These brownies are incredibly fudgy right after baking and become more cake-like after a day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
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