I’ve lost count of how many times I’ve tried to make black bean brownies fulfill my chewy fudge brownie expectations.
I adore this recipe because it is the healthiest iteration yet. It doesn’t use any refined sugar, instead relying on honey for sweetness.
When it first comes out of the oven, it is pretty cakey and light–definitely not my idea of a good brownie. But as it cools, it magically becomes denser and fudgier. I love these cold straight from the fridge.
Fudgy Flourless Black Bean Brownies (refined sugar-free)
1 (15-ounce) can black beans, drained and rinsed
3 large eggs
⅓ cup coconut oil, melted
¼ cup raw cacao powder or cocoa powder
⅛ teaspoon salt
1/2 tsp baking powder
1 teaspoon pure vanilla extract
½ cup pure maple syrup or honey
optional: ½ cup chocolate chips + ⅓ cup chopped raw walnuts
Preheat oven to 350°F. Grease an 8×8-inch baking pan.
Place EVERYTHING except chocolate chips & walnuts in the bowl of a food processor or high speed blender and blend until completely smooth. Remove the blade and gently stir in your chocolate chips and walnuts.
Transfer mixture to the prepared pan.
Bake for 35 minutes, or until brownies are set in the center and a toothpicks comes out clean. Cool completely, cut into 16 squares and enjoy!
Store brownies in the fridge for 3-5 days.
Slightly adapted from Eating Bird Food