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Emma Hartwell

Fudgy Black Bean Brownies (5g Fiber, Flourless)

The most doubted dessert on the internet, and it genuinely works: a can of black beans replaces all the flour, leaving dense, fudgy, deeply chocolatey brownies with 5 grams of fiber each. Nobody can tell. We have tested this on skeptics.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 can black beans 15 oz, drained and rinsed well
  • 2 eggs
  • 3 tbsp coconut oil melted
  • 1/2 cup cocoa powder unsweetened
  • 1/2 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips plus more for the top

Method
 

  1. Heat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment. Rinse the black beans very thoroughly — this is the single most important step for removing any "bean" taste.
  2. Add the beans, eggs, melted coconut oil, cocoa, maple syrup, vanilla, baking powder and salt to a blender or food processor. Blend for a full minute until completely smooth — you should not see a single fleck of bean.
  3. Stir in half the chocolate chips by hand. Pour the batter into the pan, smooth the top, and scatter the remaining chips over the surface.
  4. Bake for 22–26 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs. Do not overbake — fudgy is the goal.
  5. Cool completely in the pan before lifting out and slicing. They firm up dramatically as they cool, so patience here pays off. Slice into 12 squares.

Notes

The #1 rule: rinse the beans until the water runs clear and blend the batter until perfectly smooth. Do those two things and no one will ever guess.
Vegan: replace the 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 10 min) — adds even more fiber.
Storage: 4 days at room temp in a sealed container, or freeze for 3 months.