Gluten-Free Double Chocolate Black Bean Brownies
Fudgy brownies made with black beans for protein and moisture, delivering rich chocolate flavor without dairy or refined flour. Dark chocolate chips add depth to the cocoa-forward crumb. The beans create a dense, brownie-like texture while keeping the interior intentionally underbaked and fudgy. Serve at room temperature with coffee or as a naturally sweetened dessert. This version uses coconut sugar and avocado oil for a more wholesome ingredient profile while maintaining that classic brownie indulgence.
Ingredients
- 1 14-ounce can black beans, drained and rinsed
- 2 large eggs
- ⅝ cup coconut sugar
- ⅓ cup cocoa powder, unsweetened
- 3 tablespoons avocado oil
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract, pure
- ½ teaspoon cinnamon, ground(optional)
- ⅝ cup dark chocolate chips
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Lightly oil an 8 by 8 inch baking pan and line with parchment paper.
- 3
Drain and rinse black beans thoroughly.
- 4
Add beans to blender with eggs, coconut sugar, cocoa powder, avocado oil, baking powder, salt, vanilla extract, and cinnamon if using.
- 5
Blend until thick and smooth batter forms.
- 6
Fold chocolate chips into batter.
- 7
Transfer batter to prepared pan and spread evenly.
- 8
Bake on center rack for 24 to 28 minutes until center sets.
- 9
Cool in pan 1 hour before cutting and serving.
Tips
Do not overbake. The center should remain slightly underbaked and fudgy when a toothpick is inserted--this creates the ideal brownie texture.
Let brownies cool completely before cutting for clean edges and better structure.
Use a high-quality unsweetened cocoa powder for deeper chocolate flavor.
Good to Know
Store covered at room temperature up to 3 days, or refrigerate up to 5 days for firmer texture.
Batter can be prepared up to 2 hours before baking. Cover and refrigerate.
Serve at room temperature with coffee, milk, or alongside ice cream.
Common Mistakes
Do not overbake to avoid dry, cakey brownies; the center should be intentionally soft.
Blend beans thoroughly to avoid grainy texture; stop blending once mixture is smooth.
Substitutions
FAQ
Can I use canned chickpeas instead of black beans?
Yes, though the flavor will be milder and less earthy. Use the same quantity and drain well. The texture will be similar.
Why doesn't the center test clean with a toothpick?
This recipe is designed to produce fudgy, underbaked brownies in the center. This is intentional and creates the ideal texture. They continue to set as they cool.
Can I freeze these brownies?
Yes, freeze individually wrapped brownies in an airtight container up to 3 months. Thaw at room temperature for 1 hour before serving.