FiberMax Black Bean Brownies
Indulge in our FiberMax Black Bean Brownies, where decadence meets unexpected nutrition! These fudgy delights are packed with rich cocoa and a secret ingredient—black beans—that not only boost fiber but also create a satisfyingly gooey texture. Perfect for satisfying your sweet tooth while sneaking in some goodness!
Prep
15
min
Cook
35
min
Serves
9
people
Level
beginner
📝 Ingredients
Serves 9🥛Dairy & Eggs(2)
- 3 eggs
- 1 tbsp milk (15 ml)
🫙Pantry Staples(7)
- ½ tsp baking powder (2.5 ml)
- 1 (14 oz) can black beans, rinsed & drained (28.4 g)
- ½ cup chocolate chips (120 ml)
- ½ cup cocoa powder (120 ml)
- 1 tbsp oil (15 ml)
- ¼ cup stevia (60 ml)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- 1 tsp instant coffee (5 ml)
Nutrition (per serving)
Calories
139
Protein
6g
Carbs
17g
Fat
7g
👨🍳 Instructions
- 1
Blend the black beans, eggs, cocoa powder, oil, milk, stevia, vanilla, coffee, baking powder, and salt until smooth.
- 2
Fold in the chocolate chips and pour into a lined baking dish.
- 3
Bake at 350°F for 35 minutes.
- 4
Let them cool before cutting into 9 squares.
💡 Pro Tips
- ✓Blend black beans for 90-120 seconds until completely smooth with no visible bean fragments, because residual bean texture creates a grainy crumb that masks the fudgy brownie structure that legume-based batters are meant to achieve.technique90-120 seconds
- ✓Use eggs at 68-72°F (room temperature) rather than cold, because cold eggs won't emulsify properly with the oil and stevia, reducing batter volume by 15-20% and creating a dense, gummy texture instead of fudgy.ingredient68-72°F
- ✓Bake at 350°F for exactly 32-34 minutes (3 minutes shorter than listed) since black beans retain 35% more moisture than wheat flour, causing carryover cooking that extends 3-4 minutes after removal—underbaking prevents drying out.timing32-34 minutes vs 35 minutes listed
- ✓Add instant coffee at 1 tsp because it amplifies cocoa perception through bitter compound synergy without adding sweetness, compensating for the flat flavor profile that stevia creates compared to sugar's caramelization.ingredient1 tsp instant coffee
- ✓Cool brownies for 45 minutes at room temperature before cutting, because the starch gel in black bean flour requires full gelatinization and cooling to set properly—cutting warm brownies at 3-5 minutes will cause crumbling due to incomplete moisture redistribution.timing45 minutes
Share this recipe
Prep
15
min
Cook
35
min
Serves
9
people
Level
beginner
Share this recipe
FiberMax Black Bean Brownies
Indulge in our FiberMax Black Bean Brownies, where decadence meets unexpected nutrition! These fudgy delights are packed with rich cocoa and a secret ingredient—black beans—that not only boost fiber but also create a satisfyingly gooey texture. Perfect for satisfying your sweet tooth while sneaking in some goodness!
📝 Ingredients
Serves 9🥛Dairy & Eggs(2)
- 3 eggs
- 1 tbsp milk (15 ml)
🫙Pantry Staples(7)
- ½ tsp baking powder (2.5 ml)
- 1 (14 oz) can black beans, rinsed & drained (28.4 g)
- ½ cup chocolate chips (120 ml)
- ½ cup cocoa powder (120 ml)
- 1 tbsp oil (15 ml)
- ¼ cup stevia (60 ml)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- 1 tsp instant coffee (5 ml)
Nutrition (per serving)
Calories
139
Protein
6g
Carbs
17g
Fat
7g
👨🍳 Instructions
- 1
Blend the black beans, eggs, cocoa powder, oil, milk, stevia, vanilla, coffee, baking powder, and salt until smooth.
- 2
Fold in the chocolate chips and pour into a lined baking dish.
- 3
Bake at 350°F for 35 minutes.
- 4
Let them cool before cutting into 9 squares.
💡 Pro Tips
- ✓Blend black beans for 90-120 seconds until completely smooth with no visible bean fragments, because residual bean texture creates a grainy crumb that masks the fudgy brownie structure that legume-based batters are meant to achieve.technique90-120 seconds
- ✓Use eggs at 68-72°F (room temperature) rather than cold, because cold eggs won't emulsify properly with the oil and stevia, reducing batter volume by 15-20% and creating a dense, gummy texture instead of fudgy.ingredient68-72°F
- ✓Bake at 350°F for exactly 32-34 minutes (3 minutes shorter than listed) since black beans retain 35% more moisture than wheat flour, causing carryover cooking that extends 3-4 minutes after removal—underbaking prevents drying out.timing32-34 minutes vs 35 minutes listed
- ✓Add instant coffee at 1 tsp because it amplifies cocoa perception through bitter compound synergy without adding sweetness, compensating for the flat flavor profile that stevia creates compared to sugar's caramelization.ingredient1 tsp instant coffee
- ✓Cool brownies for 45 minutes at room temperature before cutting, because the starch gel in black bean flour requires full gelatinization and cooling to set properly—cutting warm brownies at 3-5 minutes will cause crumbling due to incomplete moisture redistribution.timing45 minutes