Imagine sinking your teeth into a rich, decadent chocolate brownie that's not only incredibly delicious but also secretly packed with protein and nutrients. These Mexican Black Bean Brownies are the ultimate culinary magic trick that transforms humble black beans into a mind-blowing dessert that will have everyone begging for your recipe. Forget everything you know about traditional brownies – this revolutionary treat is about to change your dessert game forever!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 16 brownies
Ingredients
- 1 can black beans, drained and rinsed
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Drain and rinse the black beans thoroughly, ensuring all excess liquid is removed. Pat the beans dry with a clean kitchen towel to remove additional moisture.
- Add the black beans to a high-powered blender or food processor. Pulse until the beans are completely smooth and no whole beans remain.
- Add cocoa powder, maple syrup (or honey), eggs, vanilla extract, baking powder, and salt to the blender. Blend on high speed for 1-2 minutes until the mixture is completely smooth and well combined.
- Scrape down the sides of the blender with a spatula to ensure all ingredients are fully incorporated. Blend again briefly if needed.
- Pour the brownie batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Optional: Sprinkle additional cocoa powder or chocolate chips on top of the batter for extra richness.
- Bake in the preheated oven for 23-25 minutes. The brownies are done when the edges start to pull away from the sides and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper overhang to lift the brownies out of the pan and transfer to a wire rack.
- Allow brownies to cool completely for at least 30 minutes before cutting into 16 squares. The texture will become firmer as they cool.
- Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Tips
- Moisture is Key: Make sure to drain and thoroughly pat dry the black beans to prevent a soggy texture.
- Blend Like a Pro: Use a high-powered blender or food processor to ensure the beans are completely smooth with no chunks.
- Don't Overmix: Blend just until ingredients are combined to keep the brownies tender.
- Check for Doneness: Look for slightly pulling edges and moist crumbs on a toothpick – this prevents dry brownies.
- Cooling is Crucial: Allow brownies to cool completely for the best texture and easier cutting.
- Get Creative: Try adding mix-ins like nuts, chocolate chips, or a sprinkle of sea salt for extra flavor.
- Storage Hack: These brownies actually taste better the next day as the flavors meld together!
- Dietary Modifications: This recipe is naturally gluten-free and can be made vegan by substituting eggs with a flax egg.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 10g
Protein: 4g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 30mg
