Fudgy Black Bean Brownies with Dark Chocolate
Dense, fudgy dark chocolate brownies built on black beans for sneaky fiber and plant protein.
Best for A rich chocolate fix with real fiber and plant protein instead of an empty sugar spike
These are the brownies that finally make black beans earn their reputation: blended smooth, they melt into the batter and leave nothing but deep fudge behind — no bean flavor, just cocoa. Dark chocolate and a modest hit of maple do the sweetening, while the beans and oats quietly stack up fiber and plant protein so one square actually satisfies. Serve them slightly underbaked and chilled; that's when they go properly gooey.
Ingredients
- 240 g canned black beans , drained weight, about one 400 g can
- 100 g dark chocolate , half for melting, half chopped into chunks
- 60 g rolled oats , ground to a flour in a blender
- 30 g unsweetened cocoa powder
- 90 ml maple syrup
- 2 large eggs , at room temperature
- 45 ml neutral oil
- 5 ml Vanilla extract
- 5 g Baking powder
- 3 g fine sea salt
Instructions
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1
Heat the oven to 175°C and line a 20 cm square baking pan with parchment, leaving an overhang on two sides. Melt half the dark chocolate (50 g) gently in a heatproof bowl over barely simmering water or in short microwave bursts, then set aside to cool slightly.
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2
In a food processor or blender, combine the drained black beans, ground oats, cocoa powder, maple syrup, eggs, oil, vanilla, baking powder and salt. Blend until completely smooth and glossy, stopping to scrape down the sides once — you want no visible bean skins. Blend in the melted chocolate.
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3
Scrape the batter into the lined pan and smooth the top. Scatter the remaining 50 g chopped chocolate over the surface and press some in lightly. Bake until the edges are set but the center still looks slightly underdone with a faint wobble, 22 to 25 minutes; a pick should come out with moist crumbs, not clean.
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4
Cool completely in the pan, then chill for at least 1 hour — this is what makes them dense and fudgy. Lift out using the parchment and cut into 16 squares with a warm knife, wiping the blade between cuts.