Fudgy black bean brownies that satisfy your sweet tooth while keeping things healthier: no refined sugar, grain-free, and 125 calories per brownie!
When it comes to brownies, let’s be honest: it’s all about that delicious fudgy texture! I am definitely a brownie fan, and you might remember a time when Sweet Peas & Saffron was filled with crazy over the top desserts (you can check out this outrageous brownie recipe for proof!)
These days, it’s about satisfying that sweet tooth while keeping thing on the healthier side. And this fudgy black bean brownie recipe is CRAZY good, and was gobbled up by the whole family!
Don’t forget to pin this recipe to save it for later!
Reasons to love these fudgy black bean brownies
- they are refined sugar free, gluten-free and kid-friendly
- you can make them in the blender or a food processor, no bowls needed!
- they are fudgy, chocolatey and oh-so-delish
How to make this black bean brownie recipe
This fudgy black bean brownie recipe is adapted from my Coconut Black Bean Brownie Muffins, but I wanted to make them refined sugar free, and also in bar form. Over the years, I’ve refined this process a bit, and don’t bother with a second bowl anymore. Simply blend everything up and pour right into the baking dish!
- combine all ingredients except for chocolate chips in a blender or 7 cup food processor
- pour into a parchment-lined 8×8 inch baking dish
- sprinkle with chocolate chips
As you can see, it’s OH SO EASY to make these brownies!
Do black bean brownies taste like black beans? NOPE. Honestly, there is no way I’d ever guess that these were made with black beans, and I have tricked my kids (who let’s be honest are the real food critics), too!
Do I need to add the espresso powder? No, you don’t. You can swap for instant coffee if you have it, or leave it out. It simply adds to the chocolatey flavor of this recipe.
Can I make this black bean brownies recipe vegan? I bet you could replace the eggs with flax eggs, however I have not yet tested. If you give it a try, I’d love to hear how it turns out!
Can I freeze this black bean brownies recipe? I bet you could, however I haven’t tried. I highly recommend sticking wax or parchment paper between them if you do try it so they don’t stick together.
Equipment & tips for this fudgy black bean brownies recipe
- I used my not at all fancy blender (which doesn’t seem to be available anymore), but you could also use a 7 cup food processor
- make sure you use an 8 inch baking dish, and line it with parchment paper (I’ve been loving this brand lately!)
- looking for more healthy treats? Try this Healthy Pumpkin Bread, this Healthy Zucchini Bread, or this Creamy Chocolate Dessert Hummus!
Fudgy Black Bean Brownies
- 1 1/2 cups black beans (drained and rinsed)
- 1/2 cup maple syrup (honey or coconut sugar also work)
- 2 teaspoons vanilla
- 1/3 cup cocoa powder
- 3 eggs (large)
- 1 teaspoon espresso powder
- 2 tablespoons coconut oil (melted)
- 1/4 cup chocolate chips
- Heat oven to 350°F. Prepare an 8x8 inch baking dish by lining with parchment. Spray the bottom of the pan to help the paper stick, then clip it to the dish with binder clips (remove before baking).
- Combine all ingredients except the chocolate chips in a blender or 7 cup food processor.
- Blend until smooth and completely combined.
- Pour the brownie batter into the prepared pan. Scatter chocolate chips over top.
- Bake for 20 minutes, or until center is set and no longer jiggles.
- Cool for 20 minutes before slicing.
- Store in a sealed container in the fridge for up to 5 days.