Ingredients
Scale
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1 (15-ounce) can black beans, rinsed and drained
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3 large eggs
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1/4 cup vegetable oil
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1 teaspoon vanilla extract
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3/4 cup granulated sugar
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1/2 cup white whole wheat flour
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1/2 teaspoon baking powder
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1/4 cup cocoa powder
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Pinch of kosher salt
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3/4 cup chocolate chips, divided
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4 graham crackers, chopped
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1 cup mini marshmallows
Instructions
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- Preheat the oven to 350°F.
- Grease and line an 8 x 8-inch baking pan with parchment paper.
- Add the black beans, eggs, oil, vanilla, and sugar to a food processor. Blend for 1 minute until smooth.
- Add the flour, baking powder, cocoa powder, and salt. Pulse until combined.
- Stir in 1/2 cup of the chocolate chips.
- Pour the batter into the prepared pan.
- Sprinkle the remaining chocolate chips, graham crackers, and marshmallows evenly over the top.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly, then lift the brownies from the pan using the parchment paper and cut into squares.
Notes
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Make It Weeknight-Friendly
- The batter comes together in just a few minutes using one food processor.
- Most ingredients are pantry staples that are easy to keep on hand.
Shortcut Option
- Use pre-crushed graham cracker pieces to save a few minutes of prep.
- A food processor creates the smoothest texture, but a high-speed blender works too.
Upgrade Move
- Add a handful of peanut butter chips or butterscotch chips for extra flavor.
- Finish with a light sprinkle of flaky sea salt after baking to enhance the chocolate.
Storage Tips
- Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for a firmer texture.
- Freeze individual squares for up to 3 months and thaw as needed.
Good to Know
- Blending the beans completely smooth helps create the best texture.
- Let the brownies cool before cutting so the marshmallow topping can set slightly.
- These brownies are intentionally soft and cakey rather than dense and fudgy.
