Black Bean Brownies - Olive Frost

# What You Need:

→ Wet Ingredients

01 - 1 can (15 oz) black beans, drained and rinsed

02 - 2 large eggs

03 - 1/3 cup melted coconut oil or unsalted butter

04 - 2 teaspoons pure vanilla extract

→ Dry Ingredients

05 - 2/3 cup granulated sugar or coconut sugar

06 - 1/2 cup unsweetened cocoa powder

07 - 1/2 teaspoon baking powder

08 - 1/4 teaspoon salt

→ Mix-Ins

09 - 1/3 cup dark chocolate chips

10 - 1/4 cup chopped walnuts or pecans (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease.

02 - In a food processor or blender, combine black beans, eggs, melted coconut oil, and vanilla extract. Blend until completely smooth, scraping sides as needed.

03 - Add sugar, cocoa powder, baking powder, and salt to the blender. Blend until batter is thick and creamy.

04 - Gently fold in chocolate chips and nuts, if using, with a spatula.

05 - Pour batter into the prepared pan, spreading evenly. Optionally, sprinkle extra chocolate chips on top. Bake for 22 to 25 minutes until center is set and a toothpick comes out mostly clean with moist crumbs.

06 - Remove from oven and cool completely in the pan. For best fudgy texture, chill in refrigerator at least one hour before slicing.

# Expert Tips:

01 -

They're genuinely fudgy and decadent—nobody guesses there are beans hiding inside.
Naturally gluten-free without any weird texture or aftertaste you often get from substitute flours.
Ready in under an hour from start to finish, perfect for last-minute cravings or unexpected guests.

02 -

Don't skip the chilling step; it's not just about taste—it makes cutting clean squares possible instead of crumbly chaos.
If your batter seems thin or grainy, your blender might not have made the beans smooth enough; a food processor works better than most blenders for this step.

03 -