Fudgy Bean Brownies (Print Format)
These fudgy, chocolate-packed brownies swap flour for black beans. Gluten-free and incredibly rich, no one will believe what's inside!
# Ingredients:
→ Main Components
01 -
1 can (15-oz) of black beans, washed clean and drained (425g)
02 -
3 eggs, large size
03 -
3 tbsp neutral-tasting oil (vegetable or canola)
04 -
1 tsp vanilla
→ Powdery Stuff
05 -
¼ cup of unsweetened cocoa (30g)
06 -
⅔ cup white sugar (120g)
07 -
½ tsp of baking powder
08 -
¼ tsp salt
09 -
½ tsp instant coffee or very fine coffee grounds (optional)
→ Extras
10 -
½ cup of semi-sweet chocolate chips (60g)
# Steps:
01 -
Heat your oven to 350°F (176°C). Puree black beans in a food processor until smooth like a paste. In a big bowl, mix the beans, eggs, oil, and vanilla together.
02 -
Mix cocoa, sugar, salt, baking powder, and optional coffee in a separate bowl. Add this mixture into the wet stuff, then toss in the chocolate chips and give it a good stir.
03 -
Line an 8x8 or 9x9 inch baking dish with parchment and grease it up first. Pour in the batter and bake for 30-40 minutes until the edges look firm and the middle is mostly steady.
04 -
Let them cool down all the way before slicing them up.
# Tips:
01 -
Double the ingredients for thicker treats
02 -
These stay good in the fridge for about a week
03 -
You can freeze them and they'll last up to 3 months