Chocolate-Chili Bean Brownies with Espresso

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Dense and fudgy brownies made with black beans for moisture and protein, accented with bittersweet chocolate, a hint of chili, and espresso for depth. This desserts (gluten free) ready in about 32 minutes layers canned black beans, drained and rinsed, unsweetened cocoa powder, dark chocolate chips into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 12 Desserts cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F and grease an 8x8 inch baking pan.
  2. Step 2: In a blender or food processor, combine 1 cup drained and rinsed canned black beans, 2 large eggs, 1/3 cup maple syrup, and 1 tsp vanilla extract. Blend until smooth and creamy.
  3. Step 3: Transfer the mixture to a large bowl and whisk in 1/2 cup unsweetened cocoa powder, 1/2 tsp baking powder, 1/4 tsp chili powder, 1 tsp espresso powder, and 1/4 tsp salt until fully incorporated.
  4. Step 4: Fold in 1/2 cup dark chocolate chips gently to distribute evenly.
  5. Step 5: Pour the batter into the prepared pan and spread evenly with a spatula.
  6. Step 6: Bake for 20-22 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
  7. Step 7: Let cool completely before slicing into 12 squares.

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Frequently asked questions

How long does Chocolate-Chili Bean Brownies with Espresso take to make?

Total time is about 32 minutes (10 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chocolate-Chili Bean Brownies with Espresso?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chocolate-Chili Bean Brownies with Espresso?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chocolate-Chili Bean Brownies with Espresso for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chocolate-Chili Bean Brownies with Espresso gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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