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Fudgy Black Bean Brownie

Makes 16 Servings
This gluten-free recipe is a family favorite. When you serve it, see if your family or friends can guess the secret ingredient!

One 15-ounce can black beans, drained and rinsed very well

3 large eggs

3 tablespoons expeller pressed canola oil

3/4 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract, optional

1/2 teaspoon baking powder

Pinch salt

1/2 cup mini semi-sweet chocolate chips, divided

  1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
  2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
  3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
  4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Nutrition Information per Serving: 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein