Black Bean Fudgy Brownies

Fudgy brownies using black beans and cocoa for a rich, gluten-free indulgence with optional nuts and chocolate chips.

# What You'll Need:

→ Wet Ingredients

01 - 1 can (15 oz) black beans, drained and rinsed

02 - 2 large eggs

03 - 1/3 cup melted coconut oil or unsalted butter

04 - 2 teaspoons pure vanilla extract

→ Dry Ingredients

05 - 2/3 cup granulated sugar or coconut sugar

06 - 1/2 cup unsweetened cocoa powder

07 - 1/2 teaspoon baking powder

08 - 1/4 teaspoon salt

→ Mix-Ins

09 - 1/3 cup dark chocolate chips

10 - 1/4 cup chopped walnuts or pecans (optional)

# Method:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper or lightly grease it.

02 - In a food processor or blender, blend black beans, eggs, melted coconut oil, and vanilla extract until smooth, scraping sides as needed.

03 - Add sugar, cocoa powder, baking powder, and salt to the wet mixture and blend until the batter is thick and creamy.

04 - Gently fold dark chocolate chips and nuts into the batter using a spatula.

05 - Pour batter into the prepared pan and spread evenly. Optionally sprinkle extra chocolate chips on top. Bake for 22 to 25 minutes until the center is set and a toothpick inserted comes out mostly clean.

06 - Allow brownies to cool completely in the pan before slicing. For a fudgier texture, refrigerate at least one hour before serving.

# Expert Advice:

01 -

They're so fudgy and rich that guests never notice the secret ingredient hiding inside.
You can feel good about seconds because they're packed with fiber and protein.
The whole thing comes together in one blender, which means almost no cleanup.

02 -

Don't overbake them or they'll lose that fudgy texture and turn dry.
Chilling them in the fridge makes all the difference for clean cuts and the best texture.
If your batter seems too thick, add a tablespoon of water and blend again.

03 -