Black Bean Brownies
Ingredients
- 1 can 400g black beans, drained and rinsed
- 3 large eggs
- ½ cup 100g unsalted butter, melted
- ¾ cup 150g granulated sugar
- ½ cup 50g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 85g chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch tin with parchment paper.
- Drain and rinse the black beans thoroughly.
- Add beans, eggs, melted butter, sugar, cocoa, vanilla, baking powder, and salt to a food processor.
- Blend until completely smooth — no chunks.
- Pour batter into the prepared tin. Spread evenly.
- Scatter chocolate chips over the top. Press in gently.
- Bake for 22–25 minutes until edges are set.
- Cool completely in the tin before cutting into 16 squares.
Notes
Blend the batter until it is completely smooth — any bean chunks will be noticeable
Rinse the beans thoroughly to remove any liquid from the tin
Do not overbake — they firm up a lot as they cool
Let them cool fully before cutting or they will fall apart
Store in the fridge for up to 5 days — they taste even better the next day
Freezes well for up to 2 months
Rinse the beans thoroughly to remove any liquid from the tin
Do not overbake — they firm up a lot as they cool
Let them cool fully before cutting or they will fall apart
Store in the fridge for up to 5 days — they taste even better the next day
Freezes well for up to 2 months