Black Bean Brownies - Platefully Joy

# What You'll Need:

→ Wet Ingredients

01 - 1 can (15 oz) black beans, drained and rinsed

02 - 2 large eggs

03 - 1/3 cup melted coconut oil

04 - 2 tsp pure vanilla extract

→ Dry Ingredients

05 - 2/3 cup granulated sugar or coconut sugar

06 - 1/2 cup unsweetened cocoa powder

07 - 1/2 tsp baking powder

08 - 1/4 tsp salt

→ Mix-Ins

09 - 1/3 cup dark chocolate chips

10 - 1/4 cup chopped walnuts or pecans (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or grease lightly.

02 - Combine black beans, eggs, melted coconut oil, and vanilla extract in a food processor or blender. Process until completely smooth, scraping sides as needed.

03 - Add sugar, cocoa powder, baking powder, and salt to the wet mixture. Blend until batter thickens and becomes creamy.

04 - Gently fold in dark chocolate chips and nuts (if using) using a spatula.

05 - Pour the batter into the prepared pan, spreading evenly. Optionally, sprinkle additional chocolate chips on top.

06 - Bake for 22 to 25 minutes or until the center is set and a toothpick inserted comes out mostly clean with moist crumbs.

07 - Allow brownies to cool completely in the pan before cutting. For the fudgiest texture, chill in the refrigerator for at least 1 hour prior to serving.

# Top Tips:

01 -

They taste like pure chocolate decadence, not like a health experiment gone wrong.
You can feel good about seconds because theyre packed with fiber and protein.
No flour means no gluten, and the texture is somehow even better than traditional brownies.

02 -

Dont skip rinsing the beans or you might end up with a faint savory aftertaste that throws off the whole dessert vibe.
Chilling the brownies in the fridge transforms them from good to unforgettable, so resist the urge to cut them warm.

03 -