Super Fudgy Black Bean Brownies with 2-Minute Cacao Frosting (GF, Naturally Sweetened)

These super fudgy black bean brownies are supremely rich and chocolaty with a melt-in-your-mouth texture. Best of all, they come together right in the blender!

[New VIDEO below!] Close your eyes and imagine a rich, fudgy, supremely chocolaty brownie that melts in your mouth. Would you believe me if I told you that these brownies are made with black beans instead of flour, that they have a luscious frosting, and they include no refined sugar? Oh yes, my friends, these black bean brownies are going to astound you.

I first saw recipes for black bean brownies pop up around the web a couple of years ago, and I must admit, I was skeptical. Black beans? In brownies? No thank you. But a few months ago I was craving a chocolate treat and set out to bake brownies. I had leftover black beans in the fridge, and curiosity got the best of me. Into the brownies they went, and I was shocked at the outcome. The brownies had a luscious, almost cheesecake-like texture because of the beans, which were completely undetectable (trust me, Ella can spot a bean anywhere!). I started tinkering with recipes, replacing sugar with maple syrup, adding in chopped dark chocolate, and using a bit of coffee liquor for a deeper flavor. I also created a 2-minute, 3-ingredient chocolate frosting to slather over the top (because why not?). The result is a sinfully delicious treat that’s practically angelic.

With a middle-of-the-week Valentine’s Day coming up, these black bean brownies would make for a perfect quick dessert that won’t result in that box-of-chocolates sugar crash. My girls love them, and they’ve become a begged for after-school snack and lunchbox treat that I don’t mind giving into. As for me, I find they’re best enjoyed all alone in a quiet space, preferably eaten slowly with one’s eyes closed. It’s the most delicious form of daily meditation (just don’t tell my kids where to find me).

Here are some more of our favorite Valentine’s Day recipes!

Cheese Fondue: We make a bubbling pot of cheese fondue every Valentine’s Day, which has become a fun, interactive tradition we all look forward to.

Chocolate Fondue: This ultra silky chocolate fondue is another Valentine’s favorite, and it comes together in minutes.

Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting: This stunning chocolate cake would be a Valentine’s showstopper, and I promise that nobody will have a clue that it’s made with quinoa!

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Super Fudgy Black Bean Brownies with 2-Minute Cacao Frosting TK (Gluten-Free, Dairy Free, Naturally Sweetened)

These super fudgy black bean brownies are supremely rich and chocolaty with a melt-in-your-mouth texture. Best of all, they come together in minutes right in the blender! I prefer to use raw cacao powder in these brownies, as it has a deeper flavor than regular unsweetened cocoa powder (it also happens to be higher in antioxidants). If you go for cocoa powder, just choose a high quality brand.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Author Nicki Sizemore

Ingredients

For the brownies:

• 1 cup drained and rinsed unsalted black beans
• ½ cup maple syrup
• 2 large eggs
• ¼ cup virgin coconut oil, melted and cooled slightly
• ¼ cup raw cacao powder or unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 2 teaspoons coffee liqueur
• ½ teaspoon fine sea salt
• 2 tablespoons almond flour
• ½ teaspoon baking powder
• 1/3 cup finely chopped bittersweet chocolate or mini chocolate chips

For the frosting:

• ¾ cup raw cacao raw cacao powder or unsweetened cocoa powder, sifted to remove any lumps
• 1/3 cup virgin coconut oil, melted and cooled slightly
• 1/3 cup maple syrup, or more to taste
• 1 teaspoon vanilla extract
• Pinch salt

Instructions

1. Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray.

2. In a high-speed blender or food processor, add the black beans, maple syrup, eggs, coconut oil, cacao powder, vanilla, coffee liqueur and salt. Blend on high until completely smooth (stop and scrape the sides as needed). Add the almond flour and baking powder. Blend on low just until incorporated. Add the chopped chocolate and pulse to combine.

3. Scrape the mixture into the prepared baking dish, and spread in an even layer. Bake until the brownies look matte on top with a few small cracks, and a toothpick inserted in the center comes out mostly clean with a few sticky crumbs, 25-30 minutes. Set the pan on a wire rack, and let cool completely.

4. For the frosting, combine all of the ingredients in a bowl and gradually mix until smooth and thick. I like a not-too-sweet frosting, but feel free to add more maple syrup to taste. Spread the frosting over the brownies. Cut into 12-16 squares, and serve.

Recipe Notes

Do Ahead: The brownies can be covered and stored at room temperature for up to 3 days.

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