📝 About This Recipe
Don't let the secret ingredient fool you; these brownies are remarkably decadent, boasting a rich, fudgy texture that rivals any traditional bakery square. By swapping flour for protein-packed black beans, we create a gluten-free masterpiece that is incredibly moist and deeply chocolatey. This modern twist on a classic dessert is the perfect marriage of wholesome nutrition and pure indulgence, finished with a whisper of flaky sea salt to elevate the dark cocoa notes.
🥗 Ingredients
The Base
- 15 ounce can Black Beans (thoroughly rinsed and drained)
- 3 Large Eggs (at room temperature)
- 3 tablespoons Coconut Oil (melted and slightly cooled)
Dry Aromatics & Sweeteners
- 3/4 cup Unsweetened Cocoa Powder (Dutch-processed for deeper flavor)
- 3/4 cup Coconut Sugar (or granulated sugar)
- 1 tablespoon Pure Vanilla Extract (high quality)
- 1 teaspoon Espresso Powder (to enhance the chocolate flavor)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt (for the batter)
Texture & Toppings
- 1/2 cup Dark Chocolate Chips (60% cacao or higher)
- 1/4 cup Walnuts (chopped, optional)
- 1 pinch Flaky Sea Salt (Maldon style for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch square baking pan with a little coconut oil or line it with parchment paper, leaving an overhang on two sides for easy removal.
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2
Place the rinsed and drained black beans into a food processor or high-speed blender. Pulse a few times to break them down.
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3
Add the 3 eggs, melted coconut oil, and vanilla extract to the food processor. Blend on high until the mixture is completely smooth and no skins from the beans are visible. This is the secret to a silky texture!
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4
In a separate small bowl, whisk together the cocoa powder, sugar, espresso powder, baking powder, and fine sea salt to remove any large clumps.
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5
Add the dry ingredient mixture into the food processor with the bean puree. Pulse until just combined, being careful not to over-aerate the batter.
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6
Remove the blade from the processor and fold in half of the dark chocolate chips using a rubber spatula.
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7
Pour the batter into the prepared baking pan, smoothing the top with your spatula to ensure even thickness.
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8
Sprinkle the remaining dark chocolate chips and the chopped walnuts (if using) evenly over the surface of the batter.
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9
Bake for 25-30 minutes. The edges should be set and starting to pull away from the sides, but the center should still have a slight wobble.
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10
Remove from the oven and immediately sprinkle with a generous pinch of flaky sea salt while the chocolate chips on top are still melty.
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11
Allow the brownies to cool completely in the pan on a wire rack. This is crucial as the structure sets during the cooling process.
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12
For the cleanest cuts, refrigerate the cooled brownies for 1 hour before slicing into 12 or 16 squares.
💡 Chef's Tips
Ensure you rinse the black beans very thoroughly until the water runs clear to remove any 'beany' flavor. If your batter seems too thick for your blender, add one extra tablespoon of water or coffee. Don't overbake; these are meant to be fudgy, and they will firm up significantly as they cool. Use Dutch-processed cocoa powder for a darker color and a smoother, less acidic chocolate taste. For a vegan version, substitute the eggs with 3 'flax eggs' (3 tbsp ground flaxseed mixed with 9 tbsp water).
🍽️ Serving Suggestions
Serve slightly chilled with a tall glass of cold almond milk or oat milk. Top a warm brownie with a scoop of Madagascar vanilla bean ice cream for a decadent sundae. Pair with a hot cup of dark roast coffee or a double shot of espresso to complement the cocoa. Drizzle with a touch of almond butter or melted peanut butter before serving. Pack into lunchboxes as a high-protein, satisfying midday treat.