Fudgy Black Bean Brownies
Indulge in these irresistibly rich Fudgy Black Bean Brownies that are not only gluten-free but also packed with protein and fiber! By blending black beans for a luscious texture and sweetening with pure maple syrup, you’ll enjoy a guilt-free treat that satisfies your chocolate cravings. Whip up a batch and let the fudgy goodness take your taste buds on a delightful journey!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(4)
- baking powder (5 ml)
- black beans (240 ml)
- cocoa powder (240 ml)
- vanilla extract (15 ml)
📦Other(1)
- honey or maple syrup (120 ml)
Nutrition (per serving)
Calories
272
Protein
12g
Carbs
50g
Fat
5g
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a blender, combine the black beans, cocoa powder, honey or maple syrup, eggs, vanilla extract, and baking powder. Blend until smooth.
- 3
Pour the mixture into a greased baking dish.
- 4
Bake for 25-30 minutes or until a toothpick comes out clean.
💡 Pro Tips
- ✓Drain and rinse your black beans thoroughly, then pat them completely dry with paper towels before blending—excess moisture will increase baking time by 5-8 minutes and create a cake-like crumb instead of fudgy density.ingredientReduce moisture to <5% surface water
- ✓Use room temperature eggs (68-72°F) when blending with black beans because cold eggs won't emulsify properly with the bean starches, resulting in 15-20% less volume and a denser, grainier texture.ingredient68-72°F | 15-20% volume reduction
- ✓Blend the black bean mixture for exactly 90-120 seconds until completely smooth (no visible bean particles), as under-blending leaves microscopic bean fragments that create a mealy texture, while over-blending (>2 minutes) incorporates excess air that causes over-rising and cracking.technique90-120 seconds blend time
- ✓Bake at 325°F (163°C) instead of 350°F and extend time to 32-38 minutes—the lower temperature slows crust formation and allows the center to set gently, preventing a cake-like structure and maintaining the fudgy crumb created by bean starch gelatinization.timing325°F | 32-38 minutes
- ✓Insert your toothpick test in the outer third of the brownie (not center), as the residual carryover heat will continue cooking the dense center by 2-3°F after removal—pull when you see 2-3 moist crumbs on the pick.technique2-3°F carryover heat | outer third insertion point
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Fudgy Black Bean Brownies
Indulge in these irresistibly rich Fudgy Black Bean Brownies that are not only gluten-free but also packed with protein and fiber! By blending black beans for a luscious texture and sweetening with pure maple syrup, you’ll enjoy a guilt-free treat that satisfies your chocolate cravings. Whip up a batch and let the fudgy goodness take your taste buds on a delightful journey!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(4)
- baking powder (5 ml)
- black beans (240 ml)
- cocoa powder (240 ml)
- vanilla extract (15 ml)
📦Other(1)
- honey or maple syrup (120 ml)
Nutrition (per serving)
Calories
272
Protein
12g
Carbs
50g
Fat
5g
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a blender, combine the black beans, cocoa powder, honey or maple syrup, eggs, vanilla extract, and baking powder. Blend until smooth.
- 3
Pour the mixture into a greased baking dish.
- 4
Bake for 25-30 minutes or until a toothpick comes out clean.
💡 Pro Tips
- ✓Drain and rinse your black beans thoroughly, then pat them completely dry with paper towels before blending—excess moisture will increase baking time by 5-8 minutes and create a cake-like crumb instead of fudgy density.ingredientReduce moisture to <5% surface water
- ✓Use room temperature eggs (68-72°F) when blending with black beans because cold eggs won't emulsify properly with the bean starches, resulting in 15-20% less volume and a denser, grainier texture.ingredient68-72°F | 15-20% volume reduction
- ✓Blend the black bean mixture for exactly 90-120 seconds until completely smooth (no visible bean particles), as under-blending leaves microscopic bean fragments that create a mealy texture, while over-blending (>2 minutes) incorporates excess air that causes over-rising and cracking.technique90-120 seconds blend time
- ✓Bake at 325°F (163°C) instead of 350°F and extend time to 32-38 minutes—the lower temperature slows crust formation and allows the center to set gently, preventing a cake-like structure and maintaining the fudgy crumb created by bean starch gelatinization.timing325°F | 32-38 minutes
- ✓Insert your toothpick test in the outer third of the brownie (not center), as the residual carryover heat will continue cooking the dense center by 2-3°F after removal—pull when you see 2-3 moist crumbs on the pick.technique2-3°F carryover heat | outer third insertion point