A rich, fudgy Flourless Black Bean Brownie blended smooth with cocoa, cinnamon, and chocolate chips, with no flour needed.

Scale

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

3 large eggs

¾ cup granulated sugar

½ cup unsweetened cocoa powder

¼ cup unsalted butter, melted

1 tablespoon ground cinnamon

1 teaspoon baking powder

1 teaspoon vanilla extract

¼ teaspoon fine salt

1 cup semi-sweet chocolate chips, divided

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1. Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, spray with cooking spray, and set aside.

2. Place all ingredients except the chocolate chips in a blender and blend until smooth.

3. Pour the batter into the baking dish, then gently mix in ½ cup of the chocolate chips.

4. Top with the remaining ½ cup of chocolate chips and bake 25–30 minutes, until the center is just set.

5. Cool for 30 minutes before slicing and serving.

Drain and rinse the black beans thoroughly so no can liquid ends up in the batter.

Blend until the batter is completely smooth.

Don’t overbake — pull the pan once the center is just set.