Black Bean Chocolate Brownies
Fudgy brownies made with black beans and coconut sugar, creating a dense, protein-rich dessert. Blended beans form the base with melted chocolate, eggs, and olive oil, then baked until set. Topped with chocolate chips for extra richness. A naturally sweetened treat that's gluten-free when made with appropriate flour alternative.
Ingredients
- 1 lata (425 g) black beans, drained
- 3 eggs
- 3 colheres de sopa olive oil
- vanilla essence, drops(optional)
- 1 oz chocolate, chopped or broken
- ⅓ cups coconut sugar or honey
- 1 colher de café baking powder
- salt, pinch(optional)
- instant coffee, pinch(optional)
- chocolate chips(optional)
Instructions
- 1
Preheat oven to 350°F.
- 2
In a food processor, blend black beans and chocolate until smooth puree forms.
- 3
Add eggs, olive oil, and vanilla essence. Mix well.
- 4
Add coconut sugar or honey, instant coffee, and salt. Mix until combined.
- 5
Fold in baking powder and chocolate chips.
- 6
Transfer to a pan lined with parchment paper.
- 7
Bake for 15 to 20 minutes at 350°F until set.
Tips
Process beans and chocolate thoroughly for smooth, fudgy texture.
Use quality chocolate for richer flavor.
Do not overmix after adding baking powder to avoid dense brownies.
Good to Know
Store in airtight container at room temperature up to 3 days.
Prepare batter and refrigerate up to 4 hours before baking.
Serve warm or at room temperature. Optionally dust with cocoa powder.
Common Mistakes
Do not skip parchment paper to avoid sticking.
Do not underbake; edges should feel set to avoid gummy center.
Do not blend beans past smooth puree to maintain brownie structure.