Double Fudge Black Bean Brownies

"These gluten free Double Fudge Black Bean Brownies are what deep, rich, decadent, dark chocolatey dreams are made of."
-- @christinefiorentino_

Recipe Intro From christinefiorentino_

Black a brownie? Stay with us! When combined with assertive flavors like dark chocolate, cinnamon and cacao powder, black beans add fudginess to brownies. Baking them in individual muffin cups makes them perfect for sharing or freezing.

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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 12

Recipe Card


  • 1 dark chocolate bar, roughly chopped
  • 1 15-ounce can black beans, double rinsed and strained
  • 1/2 cup cacao powder
  • 1/2 cup coconut sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil, melted
  • Flaky salt, for topping


  • Step 1

    Preheat the oven to 325°. *Note: I typically make these in a muffin pan with liners, but you can totally bake them in a 9x9 baking dish coated with cooking spray, too. Follow the exact same recipe.

  • Step 2

    Roughly chop dark chocolate bar into chunks and place aside.

  • Step 3

    After the beans are strained and have had some time for water to drain, add them to a blender.

  • Step 4

    Add to the blender in this order: the cacao powder, coconut sugar, cinnamon, baking powder, eggs, and coconut oil.

  • Step 5

    Blend at a medium speed until a smooth batter forms, scraping the sides as needed - about 5 minutes.

  • Step 6

    Pour batter into a bowl, scraping the sides of the blender to get all of that rich fudgy goodness out, and then fold in the chocolate chunks with the spatula. (Anyone else channeling Moira and David right now???)

  • Step 7

    Put muffin/cupcake liners into a muffin pan and fill each ⅔ of the way with batter.

  • Step 8

    Bake for 25 minutes.

  • Step 9

    Remove from the oven and sprinkle with flaky salt immediately. Allow the brownies to cool for at least 10 minutes before serving.

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