Black Bean Brownies
These black bean brownies use 5 main ingredients and bake in the air fryer with black beans, banana, cocoa powder, maple syrup and dairy-free chocolate chips. Salt and vanilla extract are optional, they add flavor to the brownies. They stay soft, dark and fudgy after chilling.
The chocolate chips on top melt into the dark brownie crumb, so each square feels dense, glossy and properly chocolatey, not like a healthy brownie compromise.
Black Bean Brownies
Rich air fryer black bean brownies made with cocoa, banana, maple syrup and dairy-free chocolate chips. Chill before slicing for the fudgiest texture.
Ingredients
- 1 can (540ml / 19oz) black beans (canned)
- 1 large overripe banana
- ½ cup (45 g) cocoa powder
- ⅓ cup (65 ml) maple syrup
- ½ cup chocolate chips (dairy free)
- 1 tsp vanilla extract (optional)
- ¼ tsp salt (optional)
Instructions
- Rinse the black beans thoroughly under cold water.
- Drain them completely and pat them dry with a paper towel to remove excess moisture.
- Put the black beans, banana, cocoa powder, maple syrup, vanilla extract and salt, if using, into a high-speed blender or food processor. Blend until completely smooth and creamy.
- Line an air-fryer-safe brownie pan or silicone mold with parchment paper.
- Pour the batter into the pan and smooth out the top with a spatula.
- Place the pan into the air fryer basket. Cook at 330°F (165°C) for 15 to 17 minutes.
- Insert a toothpick into the center. It should come out mostly clean with just a few moist crumbs. The top should look set and matte.
- Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing. They will firm up significantly as they cool.
