Fudgy Black Bean Brownies with 2-Minute Cacao Frosting (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 a high-speed blender or food processor! 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.
Servings: 16 brownies
Ingredients
For the brownies:
- Cooking spray or oil, for pan
- 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 or strong brewed coffee
- ½ teaspoon fine sea salt
- 2 tablespoons almond flour
- ½ teaspoon baking powder
- ⅓ cup finely chopped bittersweet chocolate or mini chocolate chips
For the frosting:
- ¾ cup raw cacao powder or unsweetened cocoa powder, sifted to remove any lumps
- ⅓ cup virgin coconut oil, melted and cooled slightly
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
Make the brownies
- Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. If you'd like, line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the brownies out later).
- 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.
- Scrape the batter into the prepared baking dish, and spread it 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. Using the parchment paper as handles, transfer the brownies to a cutting board or platter.
Make the frosting
- For the frosting, sift the cacao powder into a bowl and add the maple syrup, coconut oil, vanilla and salt. Using a rubber spatula (and working quickly so that the coconut oil doesn't harden), gradually stir everything together until smooth and thick. Immediately spread the frosting over the brownies (don't dally, as if the coconut oil starts to harden the frosting could turn grainy). Let the brownies sit at room temperature or refrigerate them to allow the frosting to firm up (or just dive on in; I’m not judging!).
- Cut the brownies into 16 squares, and enjoy!
Notes
Do Ahead: The brownies can be covered and stored at room temperature for up to 3 days.
Tips:
- You will need a high-speed blender such as a Vitamix or a food processor to make this recipe.
- I prefer using raw cacao powder in this recipe, which has a richer, deeper flavor than regular cocoa powder (it's also higher in antioxidants!). I also use it in this chocolate quinoa cake, in these fudgy zucchini brownies, in flourless chocolate cakes, in chocolate pudding and in hot cocoa!
- If you don't have coffee liqueur you can swap it out for 2 teaspoons of brewed coffee or 1 scant teaspoon of instant coffee granules (or omit it altogether)!