Fudgy black bean brownies

Fudgy Black Bean Brownies

Fudgy black bean brownies

Fudgy Black Bean Brownies

Adina Elena Vladulescu Dt.P., RD
Since everyone kept me asking about this recipes those past few days, I took some quick pictures from the last two pieces left and here it is! Chocolate lovers, you will never guess that they are packed with fiber-filled black beans! Naturally gluten and dairy-free, they are suitable for anyone with celiac disease or a cow's milk allergy!
Temps de préparation 5 minutes
Temps de cuisson 40 minutes
Temps total 45 minutes
Type de plat Dessert
Portions 6 portions


  • 1 1/2 (1 15-oz can) cups of cooked black beans rinsed and drained
  • 3 eggs
  • 3 tbsp canola oil
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp instant coffee optional
  • 1/3 cup semi-sweet chocolate chips


  • Preheat the oven to 350 °F (176 °C).
  • In a food processor, blend the black beans with the eggs and the oil at high speed.
  • In a large bowl, wisk together the dry ingredients (except the chocolate chips).
  • Incorporate the bean puree into the dry mixture.
  • Line a 8×8 or 9×9 inch pan with parchment paper. Pour in the batter and sprinkle the chocolate chips over. Bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan. For ultra-gooey brownies, remove the brownies when the center still jiggles. For firmer brownies, cook until a toothpick comes out almost clean.
  • Allow the brownies to cool before cutting and enjoy!

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