Fudgy Black Bean Brownies
These black bean brownies are rich, fudgy, and naturally gluten-free. Packed with nutrition, this easy healthy black bean brownie recipe is a crowd-pleasing dessert with kid-friendly appeal.
Ingredients
- 1 15 oz can black beans drained and rinsed
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup melted coconut oil
- ¼ cup cocoa powder (or raw cacao powder)
- ⅛ teaspoon fine sea salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips
- ⅓ cup chopped raw walnuts (optional)
Instructions
- Preheat your oven to 350°F and lightly grease an 8×8-inch baking pan to prevent sticking.
- In a food processor or high-powered blender, combine black beans, eggs, maple syrup, coconut oil, cocoa powder, sea salt, baking powder, and vanilla. Blend until smooth and creamy, ensuring no visible bean pieces remain.
- Remove the blade and carefully fold in chocolate chips and walnuts if using. Alternatively, you can sprinkle the walnuts on top of the batter once it’s in the pan.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake for 35 minutes or until the center is set and a toothpick inserted comes out clean. Avoid overbaking!
- Let the brownies cool completely in the pan before slicing them into 16 squares. Enjoy as is, or serve with a scoop of dairy-free ice cream for an extra treat.
Notes
Optional: Make sure to blend the batter thoroughly for a smooth consistency. Store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, they can be individually wrapped and frozen for up to 3 months.