If you’re a chocolate lover like me, it’s a struggle saying “no” to a brownie, particularly if it’s fudgy. These Mexican chili pepper black bean fudgy brownies are undoubtedly chocolatey and sweet but also gluten free and can be vegan. I’ve been told by non-gluten eaters they are surprisingly good even with the chili pepper and black beans. They are quite indulgent, easier on the gut, and add a nuanced spice you might not expect. Chili peppers and chocolate, thanks to our friends south of the United States, have been a sought out, pleasing couple for many years now. Let’s add that combination to a pan of brownies and see what happens.
Chili Peppers & Black Beans in a Dessert?
The surprising ingredients in this dessert recipe are in the title. Who would’ve thought that chili peppers and black beans could make a great sweet dessert? Well, they do. The black beans, after blended with maple syrup and other flavors, produce a fudge-like consistency. The “black bean” flavor is largely undetectable. However, the chili pepper is detectable but light enough that it takes swallowing a bite before “feeling” that little spice. I’m not a spice-seeking person… ever; however, the little spice in this dessert provides a nice little kick to the sweet and chocolate. Someone, like me, who doesn’t care for spice will still be pleasantly surprised.
My Mexican- Inspired Black Bean Brownies
Black bean brownies are not a novel dessert. They are common in the gluten-free world. I’ve been making them for years, even before I started eating gluten free. A few months ago, when I was making my go-to black bean brownies, I had an idea. I thought, “why not add some cayenne pepper to the mix and top it with chili pepper chocolate?” It seemed like a perfect Mexican-inspired flavor profile. Since chocolate, chili peppers, and black beans are a quintessential part of cuisine south of the United States, why not put them together? This dessert is also perfect for the fall season during Hispanic Heritage month from September 15 – October 15 and Día de los Muertos (Day of the Dead) around the corner near Halloween.
Mexican Chili Pepper Black Bean Fudgy Brownies: Ingredients
The ingredients in this recipe are commonly found in kitchen pantries. However, you can substitute some of the ingredients based on what you have on hand. For this recipe, you’ll need a can of black beans, old-fashioned or quick cooking oats, cocoa powder, salt, baking powder, ground Cayenne pepper, brown sugar, maple syrup, coconut oil, vanilla extract, chocolate chips, and a Chili Pepper Dark Chocolate bar (like Lindt which is not vegan, but you could use a vegan version).
Preheat Oven & Prepare Baking Dish
This recipe is very easy to make and comes together quickly. In fact, this is pretty much a one pot dish. You can make this entire recipe using a food processor. Begin by preheating the oven to 350°F (177°C). Spray or oil an 8-x8- inch baking dish. Line the greased dish with parchment paper and use a pair of scissors to cut the corners down to the pan so the paper sits flush. Set the prepared dish aside.
TIPS: I have made these brownies many times without lining the baking dish, only greasing the pan. If you want pretty brownie slices, use the paper as the paper makes it easy to remove and cut the brownies. I grease the pan first so the paper sits flush; however, you can do whatever works for you 😉.
Coconut Oil
Differences between Unrefined & Refined Coconut Oil
I prefer to use cold pressed unrefined coconut oil. If you have refined coconut oil, you can use that. There is a slight difference between the two. Unrefined coconut oil is less processed, has a stronger coconut flavor, and a lower smoke point. Refined coconut oil is the opposite in that it is more processed, has a milder coconut flavor, and a higher smoke point. Either can be used in this recipe.
Melt Coconut Oil
While I prefer coconut oil, you can substitute it with another fat like butter (plant-based butter) or shortening. Regardless, you need to melt the fat, so it blends smoothly with the other ingredients. In a small bowl, add 60 grams (¼ cup) of coconut oil (or other solid fat). Heat it in the microwave for 30 seconds or until melted. Set it aside.
TIP: I don’t recommend an already melted fat like oil, because the fat needs to set up once cooled since these brownies are very fudgy.
One Pot Blending!
Combine Ingredients in Food Processor
In a food processor, add all the ingredients except for the chocolate chips and chili pepper dark chocolate bar. To the food processor bowl, add 425 grams (15-oz can) of black beans, rinsed and drained, 48 grams (½ cup) of old-fashioned or quick cooking oats, 10 grams (2 tablespoons) of cocoa powder, 1 gram (¼ teaspoon) of salt, 2 grams (½ teaspoon) of baking powder,1 gram (¼ teaspoon) of ground Cayenne pepper, 28 grams (2 tablespoons packed) brown sugar, 79 milliliters (⅓ cup) of pure maple syrup or honey (or combination), add the melted coconut oil, and 2 teaspoons of vanilla extract. Turn on the machine and let it run (about 2 minutes) until the mixture is smooth and the batter color is a lighter brown (lighter than black beans).
TIP: The batter will be thick, much thicker than cake batter. You should see small oats pieces, but smooth other than that.
Add Chocolate Chips
It’s time to enhance the chocolate. To the batter in the food processor, add 107 grams (⅔ cup) of chocolate chips. I prefer semi-sweet chocolate, but you can use whatever level of sweetness you have. Pulse the machine only 5-6 times until the chocolate chips are mixed into the batter NOT broken down. Use a spoon or spatula to transfer the batter to the prepared baking pan. Spread the batter out evenly to to corners and edges. Smooth out the top.
Top with Chili Pepper Chocolate Bar
From the Chili Pepper Dark Chocolate bar, break off 4 squares (or more if you want more). You can use a knife to chop it into small chunks or use a grater and turn the bar into shavings. Whatever method you use, scatter the chili chocolate evenly over the top of the brownie batter. Add as much as you want. The chili chocolate on top enhances the chili spice in the batter. The shaved chocolate adds pretty curls and texture to the top as they hold their shape after baking and cooling.
TIP: If you want these brownies to be vegan, you can use vegan chili pepper chocolate if you know of one. Or you can simply use regular chocolate chips (whatever you added to the batter) to scatter over the top.
Bake the Chili Pepper Black Bean Fudgy Brownies
Place the brownies in the oven and bake for 15-18 minutes. Once baked, they should look set in the center and the brownie edges should begin to pull away from the baking dish.
Chili Pepper Black Bean Fudgy Brownies Baked!
Since these brownies do not have flour, they are meant to be fudgy. They need to cool to set before cutting into them. Allow them to cool for at least 10 minutes before trying to cut into them. If they still look a bit undercooked, they are not; however, place them in the fridge for several hours to overnight so they will firm. You can leave them on the counter at room temperature for a couple of hours as well to set.
Close Up of Chili Pepper Black Bean Fudgy Brownies
Like most brownies, these do not rise much; they are quite dense. The chocolate on top adds texture and visual appeal. Baking them in a lined pan makes it easier to cut and remove them. This recipe makes 9-12 brownie squares. I usually cut mine into 9 bars. Upon removing them, you can see a clean-cut line. You can spot the chocolate chunks within the brownies along with small oat pieces. These brownies can be served with some whipped cream or ice cream to balance out the chocolate.
Storage Suggestions
Since these bars do not have flour to absorb liquid or eggs, they will be more of a fudgy consistency than cake-y. Store the brownies in an airtight container in the fridge to maintain their firmness for up to a week. They can be sliced or left in their baking pan. For longer storage, you can place slices in a sealed container in the freezer for up to 3 months. You can eat them frozen or leave them on the counter to thaw for 30 minutes.
Mexican Chili Pepper Black Bean Fudgy Brownies: Final Thoughts
These gluten-free fudgy brownies are quite different from the traditional version in ingredients but not so different in taste. Surprisingly, you can’t even taste the black beans. After all, the beans provide health benefits and keep you regular! I love this recipe because it’s super chocolatey without all the heavy ingredients that make you feel crummy after eating. These brownies would go great as the dessert after a Mexican themed meal. Halloween Fun! Test a batch of these and don’t tell your family and friends what’s in them and see if they can guess; make a game out of it! They shouldn’t detect the beans, but they might pick up on a little spice. These would make a fun and appropriate Halloween treat as the ingredients combined are a bit unique and the flavors fit the season.
Baker’s Perspective
I love how easy this recipe is to make. All the ingredients are placed in food processor and blended by machine… can it get any easier? You can use a few different substitutions based on your pantry. The brownies bake in so little time for such a rich and indulgent dessert. While the oats seem few, they are necessary to soak up any liquid. The fat should be an original solid so that it solidifies to help firm up the brownies after cooling. I prefer semi-sweet and dark chocolate in this recipe, but you can use any variety of chocolate that you like. Overall, this recipe is easy, simple, and rather quick to make. These brownies keep for a while, too. Make a batch the day before you want to serve them.
Taster’s Perspective
Chili pepper, chocolate, black beans, and sugar surprisingly complement each other very well. They are sweet, but not overly sweet. They have a dark chocolate feel to the overall chocolate flavoring. The bars are dense. The extra chili chocolate on top brings out the chili and chocolate combination in the batter. The oats are somewhat noticeable unlike the black beans as they can be seen. The chili pepper is more nuanced, but it probably should be since this is a dessert; however, if you want more spice, by all means, add another ¼ to ½ teaspoon to the recipe. These ingredients truly produce a satisfying yet somewhat allergy friendly and guilt-free dessert. My family and friends love these brownies, and your chocolate-loving, gluten-free friends will sing your praises.
Check out my YoutTube video on making this recipe. “Mexican Chili Pepper Black Bean Fudgy Brownies: Indulgent Gluten-Free Chocolate Dessert Bars.”
Mexican Chili Pepper Black Bean Fudgy Brownies
Ingredients
- 425 g (15-oz can) black beans rinsed and drained
- 48 g (½ cup) old-fashioned or quick cooking oats
- 10 g (2 tbsp) cocoa powder
- 1 g (¼ tsp) salt
- 2 g (½ tsp) baking powder
- 1 g (¼ tsp) ground Cayenne pepper
- 28 g (2 tbsp packed) brown sugar
- 79 ml (⅓ cup) pure maple syrup or honey (or combination)
- 60 g (¼ cup) coconut oil melted
- 2 tsp vanilla extract
- 107 g (⅔ cup) chocolate chips
- 1 bar Chili Pepper Dark Chocolate bar like Lindt which is not vegan
Instructions
- Preheat oven to 350°F (177°C). Grease 8-x8- inch pan and line it with parchment paper. Set it aside.TIPS: You can eliminate the parchment paper, only greasing the pan. If you want pretty brownie slices, use parchment paper as the paper makes it easy to remove and cut the brownies.
- In a small bowl, melt the coconut oil in the microwave for 30 seconds or until melted.TIP: I don't recommend an already melted fat like oil, because the fat needs to set up once cooled since these brownies are very fudgy.
- In a food processor, add all ingredients (black beans through vanilla extract) except chocolate chips and chili pepper dark chocolate bar. Blend until smooth.TIP: The batter will be thick, much thicker than cake batter. You should see small oats pieces, but smooth other than that.
- Add the chocolate chips. Pulse 5-6 times to mix the chocolate into the batter. Pour the mixture in the greased pan.
- Add shavings from 4 squares of a Chili Pepper Dark Chocolate bar over the top. You can also chop the chocolate and scatter it on top. TIP: If you want these brownies to be vegan, you can use vegan chili pepper chocolate. Or, you can simply use regular chocolate chips (whatever you added to the batter) to scatter over the top.
- Bake the brownies for 15-18 minutes. Let them cool at least 10 minutes before trying to cut into them. If they still look a bit undercooked, they are not, place them in the fridge for several hours to overnight so they will firm. Makes 9-12 brownies.
Video
Notes
Interested in some other sweet treat recipes? Check these out.
Quesadilla Salvadoreña Sweet Cheese Pound Cake
Coconut Flan (Gluten & Dairy Free)
No-Bake Chocolate Oatmeal Cookies (Gluten-Free & Vegan Friendly)
Banana Pudding: No Cook & Egg Free
Argentine Alfajores Sandwich Cookies
Simple Scottish Shortbread Cookies
Gluten-Free & Vegan Scottish Shortbread Cookies
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
New Zealand Kiwi Quick Bread (Regular & Gluten Free)
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