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The Ultimate Fudgy, Secretly Healthy Black Bean Brownies (Gluten-Free & High Protein)

Close-up of a rich, fudgy square of black bean brownies topped with melted chocolate chips.

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Make rich, fudgy brownies using black beans for a boost of protein and fiber. This easy recipe is naturally gluten-free and tastes decadent, hiding the secret ingredient completely.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed and drained well
  • 3 large eggs
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Place the rinsed black beans, eggs, melted coconut oil, maple syrup, and vanilla extract into a food processor. Process until completely smooth, scraping down the sides as needed. There should be no visible bean pieces.
  3. Add the cocoa powder, baking powder, and salt to the food processor. Pulse until just combined. Do not overmix.
  4. Gently fold in the 1/2 cup of chocolate chips by hand.
  5. Pour the batter into the prepared baking pan and spread evenly. Sprinkle extra chocolate chips over the top, if desired.
  6. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  7. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares. Cooling fully helps them set and become fudgier.

Notes

  • Rinsing the black beans thoroughly removes the liquid that can cause a strong bean flavor.
  • For a vegan option, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes).
  • If you prefer a less sweet brownie, reduce the maple syrup to 1/3 cup.

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