Fudgy Black Bean Brownies
You will never go back to a boxed mix again. Try this easy dark chocolate brownie recipe for a delicious, fudgy, and better-for-you dessert that doesn't compromise on flavor or texture!
Servings: 12 servings
Ingredients
- 1 cup flour
- 2 cups sugar
- ¾ cup dark cocoa powder (I use Hershey's Special Dark)
- ½ teaspoon salt
- 7 ounces black beans (about ½ can)
- ⅓ cup water
- 1 tablespoon canola oil
- 4 eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Prepare an 8x8 baking pan by lining it with parchment paper and spraying the paper with baking spray. (Allow the edges of the paper to overhang the pan to help with removal later.)
- In a large bowl, mix together the flour, sugar, cocoa powder, and salt.1 cup flour, 2 cups sugar, ¾ cup dark cocoa powder, ½ teaspoon salt
- In a blender or food processor, blend the black beans (with liquid) until smooth. (I usually just blend the whole can of beans and keep the remainder in the fridge to use in another recipe.)7 ounces black beans
- In a medium bowl, combine ⅔ cup of the black bean puree, water, oil, eggs, and vanilla.⅓ cup water, 1 tablespoon canola oil, 4 eggs, 1 tablespoon vanilla extract
- Pour the liquid ingredients into the dry ingredients, and mix until well-combined.
- Pour the batter into the prepared pan and tap it a few times on the counter to remove air bubbles.
- Bake for 25-30 minutes. When it is done, the edges should be getting a little crispy and the middle will not jiggle when you shake the pan.
- Cool in the pan and then remove to cut into 12 pieces.
Notes
Prep Tips:
- Make sure to blend the black beans thoroughly until completely smooth—this ensures no bean texture in the brownies.
- Don’t overbake! The brownies should be set in the center but still slightly soft for that fudgy finish.
- Let the brownies cool fully before cutting for clean, even squares.
Variation Suggestions:
- Stir in chocolate chips, walnuts, or chopped pecans.
- You can substitute coconut oil for canola oil for a subtle coconut flavor.
- Add a sprinkle of sea salt on top before baking to make these extra-yummy!
Serving Suggestions:
- Serve warm with a scoop of vanilla or coffee ice cream.
- Dust with powdered sugar or drizzle with melted chocolate for presentation.
Storage Info For Leftovers:
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- For longer storage, you can freeze individual squares for up to 3 months. When ready to serve, thaw at room temperature or warm briefly in the microwave.
Nutrition
Calories: 235kcal | Carbohydrates: 48g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 120mg | Potassium: 172mg | Fiber: 3g | Sugar: 33g | Vitamin A: 80IU | Calcium: 21mg | Iron: 1.9mg
