These Double Fudge Black Bean Brownies are what deep, rich, decadent, dark chocolatey dreams are made of.
I love dessert. It’s comforting, indulgent, and fun, and I don’t believe in giving up on the things we love most. I believe in embracing and enjoying them! Another thing I love? Creating healthy desserts that love us back. Truth be told, I’ve been making these Double Fudge Black Bean Brownies for years, and never really wrote down a recipe (I told you I’m a rebel baker), but after sharing them with so many people and receiving such positive feedback, I decided it’s time to put pen to paper (yes, I keep a recipe notebook and pen in the kitchen for when inspo strikes) and share it with you all. Because sharing is caring, and you need this heavenly treat in your life. It’s great for the kiddies, too - Cecily is obsessed and she’s my most honest critic!
That being said, let’s get the most important question answered first about these beauties: no, you would NEVER, ever know they're made with black beans. Their flavor profile is that of deep, rich, dark chocolatey dreams. You know I had to throw some bonus texture in there with chopped dark chocolate chunks, too.
Feel free to reveal the fact that they’re super simple to make, natural and gluten free, and made with healthy, unrefined, protein/antioxidant/fiber filled ingredients, but here’s some advice from my own experience: I’d invite any would-be skeptics (without black bean allergies) to first taste them, drool over them, and then ask, “Wait, these are healthy?!” before revealing the black bean detail. I don’t believe in dishonesty, but this little white lie that will ensure that everyone has a fair chance to discover one of their fav new desserts. I’m extra excited for you to try this recipe. Be sure to tag @threebirdsonestove on Instagram when you do so I can follow along!
Prep Time: 15-20 Minutes
Cook Time: 25 Minutes
Yield: 1 Dozen Brownies (1 regular sized muffin pan)
1 3.5-ounce dark chocolate bar (70%+), roughly chopped
1 15-ounce can of black beans, double rinsed and strained
½ cup cacao powder
½ cup coconut sugar
½ teaspoon cinnamon
½ teaspoon baking powder
⅓ cup coconut oil, melted
*Note: I typically make these in a muffin pan with liners, but you can totally bake them in a 9x9 baking dish coated with cooking spray, too. Follow the exact same recipe.
Preheat the oven to 325°.
Roughly chop dark chocolate bar into chunks and place aside.
After beans are strained and have had some time for water to drain, add them to a blender.
Add to blender in this order: cacao powder, coconut sugar, cinnamon, baking powder, eggs, and coconut oil.
Blend at a medium speed until a smooth batter forms, scraping the sides as needed - about 5 minutes.
Pour batter into a bowl, scraping the sides of the blender to get all of that rich fudgy goodness out, and then fold in the chocolate chunks with the spatula. (Anyone else channeling Moira and David right now???)
Put muffin/cupcake liners into a muffin pan and fill each ⅔ of the way with batter.
Bake for 25 minutes.
Remove from the oven and sprinkle with flaky salt immediately. Allow to cool for at least 10 minutes, and enjoy!