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sliced batch of black bean brownies on parchment paper, dusted with cocoa powder

Fudgy Black Bean Brownies

Decadent and fudgy, these brownies are secretly vegan, gluten-free and low fat. Indulge in one (or 4) because these might be the healthiest dessert you'll ever encounter!
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Prep Time 10 minutes
Cook Time 25 minutes
Chill time 2 hours
Servings: 16 brownies
Course: Dessert
Calories: 72.69
Ingredients Method Notes

Ingredients
  

  • 1 can black beans, no salt added
  • 16 medjool dates (soaked in warm water)
  • ⅓ cup cocoa powder, unsweetened
  • 1 TBSP flax seeds, ground
  • 1 tsp baking powder
  • 2-3 TBSP water (leftover from soaking dates)

Method
 

  1. Soak the dates in warm water while you start on the next two steps.
  2. Preheat the oven to 350
  3. Use parchment paper to line a 8 x 8 baking dish. No need to grease the dish.
  4. Into a food processor or blender, add the black beans (do not rinse!) and soaked, dried dates. Blend until a smooth batter forms, pausing to scrape down the sides as needed.
  5. To the same food processor, add the cocoa powder, baking soda, flax seeds, and water. Blend to combine, about 30-60 seconds.
  6. Spread the brownie batter into an even layer on the baking dish. Smooth the top with a spatula or knife.
  7. Bake at 350 for 20 minutes. The tops will start to crackle towards the end. The key is not to overbake, otherwise you’ll be left with dry, crumbly tops!
  8. Let cool in the pan, then transfer to the fridge to cool completely before slicing.
  9. Optional: dust with cocoa powder for garnish

Notes

These brownies can be stored in a covered container in the refrigerator for up to 6 days.