Fudgy Black Bean Brownies
Fudgy Black Bean Brownies makes a homemade dessert with a tender texture, clear flavor, and a finish that feels special.
About This Recipe
Fudgy Black Bean Brownies works best when the batter or filling is handled gently.
Give oz can black beans and eggs enough attention, then bake or chill until the dessert holds its shape.
Ingredients
- ✓1 15-oz can black beans (rinsed and drained, 425 g)
- ✓3 large eggs
- ✓3 Tbsp oil (a flavorless oil like canola oil or vegetable oil, 45 mL)
- ✓1 tsp vanilla extract (5 mL)
- ✓¼ cup unsweetened cocoa powder (30 g)
- ✓⅔ cup sugar (120 g)
- ✓½ tsp baking powder
- ✓¼ tsp salt
- ✓½ cup semi-sweet chocolate chips (60 g)
Ingredient Notes
- Chocolate: Choose chocolate or cocoa with a flavor you enjoy on its own.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
- Heat Control: Use moderate heat when browning or simmering.
Instructions
- 1
Wets: Preheat oven to 350°F (176°C). Puree 1 15-oz can black beans (drained and rinsed) in food processor into a rough paste.u00A0In a large bowl, mix together the bean puree, 3 large eggs, 3 Tbsp oil, and 1 tsp vanilla extract. (You could also just add everything to the food processor and blitz until smooth. The first method gives your brownies a little more bean texture, while the latter is more smooth.)
- 2
Dries:u00A0In a separate bowl, combine ¼ cup unsweetened cocoa powder, ⅔ cup sugar, ½ tsp baking powder, ¼ tsp salt, and coffee (if using). Add the dry ingredients to the wets, then stir in ½ cup semi-sweet chocolate chips. (If chocolate sinks into the batter, then reserve a handful. About 15 minutes into baking, sprinkle the remaining chocolate over the brownies so you can get chocolate layers throughout the brownie.)
- 3
Bake:u00A0Grease an 8x8 or 9x9 inch pan, then line with parchment paper. Pour in batter and bake foru00A030 to 40 minutes, or until the edges are visibly cooked and the center doesn't jiggle much when you shake the pan (a toothpick may still come out a little gooey, that's fine!)* Allow brownies to cool before cutting.
Katy’s Kitchen Tips
- Measure carefully for consistent texture.
- Scrape the bowl so everything mixes evenly.
- Avoid overmixing once flour or whipped cream is added.
- Cool or chill as directed before slicing or decorating.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Fudgy Black Bean Brownies
Serve Fudgy Black Bean Brownies with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy baked portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Fudgy Black Bean Brownies ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Fudgy Black Bean Brownies is done?
Use the doneness sign named in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 117 kcal
- Carbohydrates: 16 g
- Cholesterol: 31 mg
- Fiber: 1.4 g
- Protein: 3 g
- Sodium: 49 mg
- Sugar: 11.4 g
- Fat: 5.3 g
- Saturated Fat: 1.5 g