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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!

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.