Black bean brownies
Fudgy cocoa brownies made from blended black beans and eggs, sweetened with allulose. Makes 6 squares.
- Hands-on
- 12 min
- Total time
46 min, show breakdown
- Prep 10 min
- Cook 28 min
- Clean up 8 min
- Pans
- 1
- Ingredients
- 10
- Cost/serving
- $2.03
Per serving
- Calories
- 256
- Protein
- 11 g
- Fiber
- 10 g
- Net carbs
- 11 g
- Fat
- 15 g
High in (% Daily Value per serving): Magnesium 27%, Iron 23%, Selenium 21%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, dairy-free, gluten-free, nut-free, soy-free.
Ingredients for 6
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
2 cans canned black beans, drained and rinsed (480 g)
Same amount as: about 2¾ cups.
3 large eggs (150 g)
Same amount as: about 3 medium, about 2 jumbo.
10 tbsp unsweetened cocoa powder (54 g)
Same amount as: 150 mL.
¾ cup allulose (142 g)
Same amount as: 180 mL.
3 tbsp coconut oil (41 g), melted, plus a little for the dish
Same amount as: 45 mL.
2 tbsp ground flaxseed (14 g), ground
Same amount as: 30 mL.
2 tsp vanilla extract (8.4 g)
Same amount as: 10 mL.
½ tsp baking powder (2.3 g)
Same amount as: 2 mL.
- 4 squares dark chocolate, 85% cacao (40 g), chopped
- 2 pinches salt (0.8 g)
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
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Adds about 0 kcal per serving.
Quantities are for 6 servings. Keeps 5 days in the fridge; they get fudgier cold. Freeze squares for up to 3 months.
Nutrition Facts
6 servings per recipe
Serving size 1 plate (155 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 256 | ||
| Total fat | 15 g | 19% | |
| Saturated fat | 9.2 g | 46% | |
| Cholesterol | 93 mg | 31% | |
| Sodium | 332 mg | 14% | |
| Total carbohydrate | 46 g | 17% | |
| Dietary fiber | 10 g | 37% | |
| Total sugars | 1.5 g | ||
| Net carbs† | 11 g | ||
| Protein | 11 g | 22% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 487 mg | 10% | |
| Vitamin A | 40 mcg | 4% | |
| Vitamin C | 0.01 mg | 0% | |
| Vitamin E | 0.81 mg | 5% | |
| Vitamin K | 3.5 mcg | 3% | |
| Thiamin (B1) | 0.19 mg | 15% | |
| Riboflavin (B2) | 0.19 mg | 15% | |
| Niacin (B3) | 0.77 mg | 5% | |
| Vitamin B6 | 0.11 mg | 6% | |
| Folate | 65 mcg | 16% | |
| Vitamin B12 | 0.22 mcg | 9% | |
| Magnesium | 112 mg | 27% | |
| Zinc | 1.8 mg | 17% | |
| Selenium | 11 mcg | 21% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 180 °C / 350 °F. Grease a 20 cm (8 in) square baking dish with a little coconut oil and line it with a strip of baking paper.
Drain the beans in a sieve. Rinse them well and shake them as dry as you can.
Done looks like: No foam left and no water pooling under the beans. Blend the beans, eggs, oil and vanilla for 1 minute. Scrape down and blend 1 minute more.
Done looks like: Completely smooth, like thick pudding, with no bean skins visible. Add the cocoa, allulose, flaxseed, baking powder and salt. Blend until just combined, scraping down once. Stir in half the chocolate with the spatula.
Spread the batter in the dish and scatter the rest of the chocolate on top. Bake 25–28 minutes.
Done looks like: Top dry and slightly cracked, edges pulling away. A toothpick in the center comes out with moist crumbs, not wet batter. Cool in the dish at least 30 minutes, then chill 1 hour before cutting into 6 squares.
Done looks like: Set and fudgy; a knife cuts clean squares.
Equipment
Blender $30–100
What to look for
- Handles frozen fruit without stalling
- Jar that is easy to take apart and rinse
Skip: Expensive high-speed blenders unless you blend every day. A personal blender works for one serving.
Baking dish, about 20 × 20 cm (8 × 8 in) $10–25
What to look for
- Glass or ceramic, oven-safe
- Fits your oven with room around it
Skip: Non-stick coated metal dishes; glass lasts longer.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Tastes of beans | Beans not rinsed well, or batter not blended smooth. | Rinse until the water runs clear and blend the beans a full 2 minutes before adding the dry ingredients. |
| Gummy, wet middle | Cut while warm, or underbaked. | Chill them before cutting. If the center still wobbles at 28 minutes, bake 5 minutes more. |
| Dark and bitter on top | Allulose browns faster than sugar. | Bake on the middle rack and lay a sheet of foil over the dish for the last 10 minutes if it darkens early. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Bake until the center is set so the eggs are fully cooked.