If you’re a fan of the fudgy brownie– you’ve come to the right place (sorry, cakey brownie fans.)


These brownies happen to be gluten-free, vegan, refined sugar- free and made with a surprising ingredient: black beans! If you’ve never heard of black bean brownies– I know it sounds weird at first, but they truly make the most decadent and fudgy brownie base.

I added rosewater to my brownies because I love the hint of flavor it gives–feel free to leave this out! It won’t effect the recipe at all.

A few recipe notes—

Keep in mind- these aren’t typical brownies and baking times may vary depending on your oven. I find these are best if you let them sit for as long as possible after baking to firm up. I also find that putting them in the fridge for a few hours before slicing yields great results. If you’re into a melty chocolatey brownie batter vibe, feel free to dig in right after baking.



1 15 oz. can of black beans, fully drained and rinsed

1/3 cup creamy almond butter (can sub with any nut/seed butter)

1/4 cup oat flour

1/2 cup coconut sugar

1/4 cup cacao powder

1/4 cup maple syrup

1 teaspoon vanilla extract

2 teaspoons rosewater (optional)

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup chocolate chips



Preheat oven to 350 degrees F.

In a food processor, add all ingredients and puree until a fully combined batter forms. You may need to scrape down the sides a few times.

After the batter is formed, fold in chocolate chips and pour into a parchment lined brownie pan.

Bake for 30 minutes. The middle may still seem undone, but if you let them sit for a few hours or refrigerate, everything will firm up and they will have the perfect fudgy consistency.



5 Replies to “Fudgy Rosewater Brownies”

    1. I’ve added a button at the bottom of all recipes that says “share this” you can now click the pinterest icon to save to pinterest! 🙂

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