Fudgy Black Bean Brownies
Fudgy Black Bean Brownies
Ingredients
- 1 1/2 cups black beans, drained and rinsed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips, plus 2 tablespoons for topping
- 1/4 teaspoon salt
- 1 tablespoon butter, melted, for greasing
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with melted butter or line with parchment paper, leaving an overhang on two sides.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl (or the bowl of a food processor), combine the drained and rinsed black beans, large egg, vanilla extract, baking powder, cocoa powder, and salt.
⏱️ 3 min
- 3
Using an immersion blender (or food processor), blend the ingredients until completely smooth. Ensure there are no visible black bean pieces. This may take 2-3 minutes, scraping down the sides as needed.
⏱️ 3 min
- 4
Pour the maple syrup into the blended mixture. Add 1/2 cup of chocolate chips to the bowl.
⏱️ 1 min
- 5
Blend again with the immersion blender (or food processor) until the maple syrup and chocolate chips are fully incorporated and the batter is smooth and uniform. Be careful not to overmix once the chocolate chips are added, just enough to combine.
⏱️ 2 min
- 6
Pour the brownie batter into the prepared baking dish. Sprinkle the remaining 2 tablespoons of chocolate chips evenly over the top of the batter.
⏱️ 1 min
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should look set.
⏱️ 25 min•🌡️ 350
- 8
Remove the brownies from the oven and let them cool completely in the baking dish on a wire rack. This is crucial for fudgy brownies that hold their shape. This will take at least 30 minutes, or longer at room temperature.
⏱️ 30 min
- 9
Once cooled, lift the brownies out of the pan using the parchment paper overhang (if used) or cut directly in the pan. Cut into squares and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Black Bean Brownies
- 1 1/2 cups black beans, drained and rinsed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips, plus 2 tablespoons for topping
- 1/4 teaspoon salt
- 1 tablespoon butter, melted, for greasing
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with melted butter or line with parchment paper, leaving an overhang on two sides.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl (or the bowl of a food processor), combine the drained and rinsed black beans, large egg, vanilla extract, baking powder, cocoa powder, and salt.
⏱️ 3 min - 3
Using an immersion blender (or food processor), blend the ingredients until completely smooth. Ensure there are no visible black bean pieces. This may take 2-3 minutes, scraping down the sides as needed.
⏱️ 3 min - 4
Pour the maple syrup into the blended mixture. Add 1/2 cup of chocolate chips to the bowl.
⏱️ 1 min - 5
Blend again with the immersion blender (or food processor) until the maple syrup and chocolate chips are fully incorporated and the batter is smooth and uniform. Be careful not to overmix once the chocolate chips are added, just enough to combine.
⏱️ 2 min - 6
Pour the brownie batter into the prepared baking dish. Sprinkle the remaining 2 tablespoons of chocolate chips evenly over the top of the batter.
⏱️ 1 min - 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should look set.
⏱️ 25 min•🌡️ 350 - 8
Remove the brownies from the oven and let them cool completely in the baking dish on a wire rack. This is crucial for fudgy brownies that hold their shape. This will take at least 30 minutes, or longer at room temperature.
⏱️ 30 min - 9
Once cooled, lift the brownies out of the pan using the parchment paper overhang (if used) or cut directly in the pan. Cut into squares and serve.
⏱️ 5 min