Fudgy Black Bean Brownies with Espresso and Sea Salt (Vegan, High-Protein)

How to Make Fudgy Black Bean Brownies with Espresso and Sea Salt (Vegan, High-Protein)

1. 1

   Step 1: Preheat and prepare liquids

   Preheat the oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) pan with parchment, leaving an overhang. In a small bowl combine ground flaxseed and water, stir, and let sit 5 minutes to thicken into a flax 'egg'. Meanwhile melt the coconut oil and brew (and cool) a tablespoon of strong espresso or dissolve instant espresso in hot water.

   For this step

   • 1/4 cupMelted coconut oil
   • 2 tbspGround flaxseed
   • 6 tbspWater (to make flax "egg")
   • 1 tbspStrong brewed espresso (cooled) or 1 tsp instant espresso dissolved in 1 tbsp hot water
2. 2

   Step 2: Blend the brownie batter

   In a high-speed blender or food processor add the drained black beans, cocoa powder, chocolate protein powder, maple syrup, cooled melted coconut oil, prepared flax 'egg', cooled espresso, and flaky sea salt. Process until very smooth and thick, scraping down the sides as needed; the batter should be silky and scoopable, not runny.

   For this step

   • 1 1/2 cupsCooked black beans (drained and rinsed)
   • 1/2 cupUnsweetened cocoa powder
   • 1/2 cupChocolate plant-based protein powder
   • 1/2 cupPure maple syrup
   • 1 tspFlaky sea salt
   
3. 3

   Step 3: Fold in chocolate and transfer to pan

   Fold the vegan chocolate chips into the blended batter with a spatula, reserving a few to sprinkle on top. Spread the batter evenly into the prepared pan, smoothing the top and pressing a few extra chips into the surface.

   For this step

   • 1/2 cupVegan dark chocolate chips (or chopped vegan dark chocolate)
   
4. 4

   Step 4: Bake until fudgy

   Bake for 18–22 minutes, rotating the pan halfway through; the center should look set but still moist — a toothpick will come out with a few fudgy crumbs. Avoid overbaking to keep the brownies dense and gooey.
   
5. 5

   Step 5: Cool, salt, and serve

   Allow the brownies to cool completely in the pan, then chill 30–60 minutes for cleaner slices if desired. Sprinkle flaky sea salt over the top, lift out using the parchment overhang, slice into 6 squares, and enjoy.
   

1. Preheat the oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) pan with parchment, leaving an overhang. In a small bowl combine ground flaxseed and water, stir, and let sit 5 minutes to thicken into a flax 'egg'. Meanwhile melt the coconut oil and brew (and cool) a tablespoon of strong espresso or dissolve instant espresso in hot water.
2. In a high-speed blender or food processor add the drained black beans, cocoa powder, chocolate protein powder, maple syrup, cooled melted coconut oil, prepared flax 'egg', cooled espresso, and flaky sea salt. Process until very smooth and thick, scraping down the sides as needed; the batter should be silky and scoopable, not runny.
3. Fold the vegan chocolate chips into the blended batter with a spatula, reserving a few to sprinkle on top. Spread the batter evenly into the prepared pan, smoothing the top and pressing a few extra chips into the surface.
4. Bake for 18–22 minutes, rotating the pan halfway through; the center should look set but still moist — a toothpick will come out with a few fudgy crumbs. Avoid overbaking to keep the brownies dense and gooey.
5. Allow the brownies to cool completely in the pan, then chill 30–60 minutes for cleaner slices if desired. Sprinkle flaky sea salt over the top, lift out using the parchment overhang, slice into 6 squares, and enjoy.