Black Bean Brownies with Cream Cheese Frosting
These black bean brownies are rich, fudgy, and secretly wholesome, thanks to their protein-packed base. Topped with a tangy cream cheese frosting, they’re perfect for cozy winter evenings or festive gatherings—no one will guess the secret ingredient!
Equipment
- Food processor or blender
- Mixing bowls
- 8x8-inch baking pan
- Parchment paper
- Spatula
- Electric mixer or whisk
Ingredients
- For the Black Bean Brownie Batter:
- 1 can 15 oz black beans, drained and rinsed
- 3 large eggs
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar or brown sugar
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup semi-sweet chocolate chips plus extra for topping
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Optional: a pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- Blend the base: In a food processor, combine black beans, eggs, melted coconut oil, coconut sugar, and vanilla. Blend until smooth.
- Add dry ingredients: Add cocoa powder, baking powder, and sea salt. Blend again until incorporated.
- Fold in chocolate chips: Transfer batter to a bowl and gently fold in ½ cup chocolate chips.
- Bake: Pour batter into prepared pan, smooth top, and sprinkle with extra chocolate chips. Bake 25–30 minutes until a toothpick comes out with moist crumbs. Let cool completely.
- Make frosting: Beat softened cream cheese and butter until smooth (2–3 min). Add powdered sugar, vanilla, and optional salt. Beat until creamy.
- Frost: Spread frosting over completely cooled brownies. Chill for at least 30 minutes before slicing.
Notes
Frosting can be flavored with orange zest, peppermint, or made vegan.
Brownies freeze well for up to 2 months.