Fudgy black bean brownies

We've been devouring a batch of these fudgy black bean brownies every week for months. MONTHS! You know why? Not only are these vegan brownies chocolatey and satisfying, but they’re also rich in protein and fiber, AND they don’t taste or smell like black beans. At all.

In fact, the black beans do only good things here – they replace the eggs and the flour and they add a ton of protein and fiber to the brownie recipe.

Another great thing about these simple black bean brownies is that they come together quickly and in one bowl. It goes: blend with an immersion blender, spread the mix into a small baking pan and your job is almost done! These are great for meal prep and are gluten-free as well.

Our Favorite Black Bean Brownies

We talked about our black bean brownies a while ago when we shared these chickpea blondies. We told you how satisfying they were and how we're gonna share the recipe and then we disappeared like a talented magician and abandoner.

Honestly, we now had about three months of these fudgy brownies. We've made them about 363 times and we're kinda sick of them. They’re healthier, richer in both protein and fiber, they’re tasty, but we think we won’t be making anything chocolate for at least 3-4 more months.

However, you definitely want to have this incredibly simple black bean brownie recipe for those days when you crave a rich fudgy brownie. They’re exactly that – decadent and chocolatey. The type that might just knock you out for a while if it wasn’t for all the caffeine.

If you’re wondering, these brownies don’t have that crunchy “crust” that (we think) we all love. Just saying – don’t want to disappoint you. They’re very fudgy.

Ingredients

We know, beans with chocolate sounds mouthwatering, here are all the ingredients you need to make the brownies:

• dark chocolate
• coconut sugar
• raw cocoa powder
• canned black beans
• vanilla
• baking soda
• peanut or almond butter

Sometimes we also add a little bit of water to make the brownies even fudgier. If you don’t have water, use almond milk. This statement kinda makes us feel like Marie Antoinette.

Note that if you do add water, these might not turn out too rich, but they’re still satisfying.

How it comes together

To make fudgy black bean brownies, you need to:

• Open a can of black beans and rinse and drain them. We don’t need that slime in the brownies. Rinse and drain good and make sure no black beans have escaped or been hurt.
• Then add all ingredients to a bowl except for the chocolate and smash them the same way you’d smash a mosquito – using an immersion blender. If you have a good blender, you can also use that one for the recipe.
• Then, melt the chocolate with a little bit of coconut oil using that hazardous incubator called a microwave. Torture the chocolate in there for around 20-30s and if it hasn’t melted all the way through, take a break, then torture it some more. Next, stir the chocolate using a small spoon to melt any chocolate chunks that were left unmelted. Do it until it’s all smooth and satisfying.
• Resist the urge to eat the melted chocolate with a spoon or your fingers. Drink some water instead and imagine it tastes like chocolate.
• Add the melted chocolate to the other ingredients and mix it in manually or automate it with a blender.
• Line a small baking pan with parchment paper and spread the brownie mixture inside.
• Bake at 350F/180C for about 20 minutes.
• Take out and let the brownies cool off. Then eat some.

How To Store The Black Bean Brownies

If there are any brownies left, put them into an airtight container and store in the fridge. These might even freeze well, but we haven’t tested it since they’re gone within 2-3 days.

Well, that’s it, we’ve got the most satisfying, rich fudgy brownies without gluten or dairy! We hope you enjoy them as much as we did over the last few months, and then when you get sick of them, take a break and do it again.