Fudgy, protein-packed brownies made with black beans and rich chocolate—an easy, gluten-free, moist treat.
# What You’ll Need:
→ Beans & Base
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup neutral oil (canola or sunflower)
04 - 1 tsp vanilla extract
→ Sweeteners & Chocolate
05 - 1/2 cup granulated sugar
06 - 1/4 cup maple syrup or honey
07 - 1/3 cup unsweetened cocoa powder
08 - 1/2 cup semi-sweet chocolate chips, plus extra for topping (optional)
→ Leavening & Flavor
09 - 1/2 tsp baking powder
10 - 1/4 tsp salt
# Directions:
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, combine black beans, eggs, oil, and vanilla extract. Blend until completely smooth.
03 - Add sugar, maple syrup, cocoa powder, baking powder, and salt to the mixture. Blend until well combined, scraping down the sides as needed.
04 - Fold in chocolate chips gently with a spatula without blending.
05 - Pour batter into prepared pan, smooth the surface, and sprinkle extra chocolate chips on top if desired.
06 - Bake for 22 to 25 minutes until the center is set and a toothpick inserted comes out mostly clean with some fudgy crumbs.
07 - Allow brownies to cool completely in the pan before slicing into twelve squares.
