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Baking recipe · from the recipe book

Fudgy Black Bean Pumpkin Spice Brownies

Dense, fudgy cocoa brownies with a warm hint of cinnamon and pumpkin, studded with melty chocolate chips and toasty pecans.

Fudgy Black Bean Pumpkin Spice Brownies

Ingredients

  • 2½ cups430 gBlack beans, canned, drained and rinsedpatted dry
  • ½ cup40 gUnsweetened cocoa powder
  • ½ cup120 gPumpkin puree, canned
  • 3 large150 gEggsroom temperature
  • ⅓ cup120 gMaple syrup
  • ¼ cup packed60 gBrown sugarpacked
  • ¼ cup60 gUnsalted buttermelted and cooled
  • 2 tsp8 gVanilla extract
  • 1⅛ tsp3 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ¾ tsp4 gBaking powdergluten-free
  • ¼ tsp2 gSalt
  • ¾ cup120 gSemisweet chocolate chipsgluten-free
  • ⅓ cup chopped40 gPecanschopped

Steps

  1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment and grease it lightly with a little of the butter.
  2. In a food processor, blend the black beans, pumpkin, eggs, maple syrup, brown sugar, melted butter and vanilla until completely smooth, about 2 minutes, scraping down the sides.
  3. Add the cocoa, cinnamon, nutmeg, baking powder and salt and pulse until evenly combined and glossy.
  4. Stir in most of the chocolate chips by hand, then spread the batter in the pan and scatter the pecans and remaining chocolate chips over the top.
  5. Bake 30 to 35 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs from the chips; the batter contains eggs, so make sure the center is fully set.
  6. Cool completely in the pan on a rack, about 1 hour, so the brownies firm up, then lift out and cut into 16 squares.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts. Some brands contain soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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