Black bean brownies They are a treat you can enjoy with a little less guilt! No one will even notice they include black beans.
Recipe review
Why you’ll love it: Added protein, added fiber and everything else you expect from a brownie. They are also gluten and dairy free.
How long will it take: 40 minutes
Equipment you will need: Blender, 8×8 inch baking pan
Dishes: 25 small brownies
Sounds weird, right? If you haven’t tried beans in your baked goods yet, you are missing out.
I never thought I’d say those words, but it’s true.
Grind up a can of these little dark gems and they make the most delicious brownies with the added benefit of protein and fiber. They also contain little flour or butter. It doesn’t get much better than that, does it?
And when healthy snacks taste decadent, we all win. Black bean brownies may sound unappealing but I can assure you they are phenomenal. You won’t notice the black beans in these, I promise.
I put these brownies to the test with my mother-in-law. She appreciates almost everything I make and is always very willing to try new things. Like me, she has a sweet tooth, especially when it comes to brownies and cupcakes.
When the in-laws said they were coming over for dinner, I knew I was going to make these brownies and put them to the ultimate test. I told my husband about my “evil” plan and started baking. I got rid of all the bean evidence when I was done.
Remember I’m a terrible liar. I mean, really, really terrible. When my mother-in-law walked in the door, I couldn’t wait to shove one of the rich, moist black bean brownies into her hand.
She took a bite and barely finished saying, “These are great!” Before blurting out, “They have black beans in them!”
I think her exact words were, “Really? Wow! I’m still eating another one even though I know it.” But she didn’t. Small details, really. Maybe she was too full after dinner.
And don’t worry, we didn’t let these go to waste. They disappeared too quickly. Since then, I have made them many times for my family and have heard no complaints.
About these brownies
If you’re not familiar with baked goods made with beans, this is kind of a thing. If you do a quick search online, you’ll see recipes for cakes, cookies, and bars, all made with canned beans. You might want to check out my Deep Dish Chocolate Chip Cookies recipe, which is made with great Northern Beans.
Why beans? Beans are good for you, with both soluble and insoluble fiber, protein, vitamins and minerals. They add nutrition to foods that are normally not very nutritious. Not only that, beans can take the place of the fats (butter, oil) that are added to pastries. It’s a double win.
I’m not going to lie. Black bean brownies have no flavor exactly Like the brownies you might be used to. Sometimes you just need to change your mindset a bit. If you feel like indulging in brownies, why not make a brownie that is better for you? They are sweet and fudgy, and you will enjoy every delicious bite.
These brownies are easy to make! I will start the recipe here and give you more tips to help you. The printable recipe card has full instructions, measurements and nutritional information. You will find it towards the end of the post.
what do you need
- black beans: Use canned black beans. I usually look for reduced sodium beans. Other types of beans may work but black beans are best because they are dark in color and less obvious in brownies.
- Eggs: You will need some eggs.
- Oil: Any mild flavored oil is fine such as canola, grape seed or coconut oil.
- Brown sugar & Sugar: A combination of sugars works best for brownies. Be sure to pack the brown sugar tightly into the measuring cup.
- Pure vanilla extract: A true baker’s friend, vanilla is used in many baked goods.
- Unsweetened cocoa powder: Made from ground cocoa beans with the cocoa butter removed, unsweetened cocoa powder is packed with antioxidants and is actually pretty good for you.
- Espresso powder: Optional, but instant espresso powder does complement the rich chocolate flavor. Look for it according to the other instant coffee products.
- Baking powder: Helps the brownies rise a bit.
- Salt: Add salt to season the brownies. Without it, your brownie will be a bit flat and you’ll feel like something is missing.
- Semi-sweet chocolate chips: Okay, I always add chocolate chips to my brownies. It’s almost necessary, right?
How to make this recipe
You will need a blender to make these brownies. Preheat the oven and prepare an 8×8 inch square baking pan. Spray it lightly with non-stick spray and then line the pan with baking paper, leaving an overhang on both sides. Spray lightly one more time.
Why all the pan preparations?
The first spray helps keep the parchment paper in place. The parchment paper not only keeps the brownies from sticking, the addition allows the brownies to be easily lifted from the pan when they are baked. You can place the brownies on a flat surface and cut them into perfect squares.
Open the can of beans and put in a colander in the sink. Rinse them in water until the water runs clear. This removes the muddy stuff that is in the can of beans. Drain the beans well.
Add the beans to the blender, along with the eggs, oil, white sugar, brown sugar, vanilla, cocoa powder, baking powder and salt. Add the espresso powder, if you plan to use it. Cover the blender and process the mixture until it is completely smooth. You may need to scrape down the sides of the blender a few times.
Fold in half of the amount of chocolate chips.
Pour the batter into the prepared pan and sprinkle over the rest of the chocolate chips.
Bake the brownies for about 25 minutes or until they are firm. I usually rotate the pan once during baking to ensure the brownies bake evenly. If you happen to use a larger pan, remember that the brownies will take less time to bake.
Common questions
Most brownies are made with flour and butter or oil. The black beans replace some of the oil and all of the flour.
Adding coffee to brownies in the form of instant espresso powder improves the taste of the brownies. Maybe you know mocha latte which is a coffee drink with added chocolate syrup.
Many brownie recipes include a tablespoon of strong brewed coffee but I prefer to use espresso powder because it is more convenient and powerful.
Make it yours
All the toppings with which you enhance your brownies will also work in these brownies.
- Semi-sweet chocolate chips, white chocolate chips, mint chocolate chips, milk chocolate chips, etc.
- Chopped nuts of any kind
- Peanut butter swirled in
- Chopped Oreo cookies
- Mini marshmallows
More brownie recipes
Not looking for a healthy recipe for brownies? Don’t worry, I’ve got you covered with plenty of decadent brownie recipes. Try Cinnamon Kalua Brownies, Cream Cheese Filled Brownies, Peanut Butter Fudge Brownies, Brownie Bites, Mint Chocolate Chip Brownies, or Mocha Brownies.
Storage tips
After the brownies have cooled completely and cut into squares, store them in an airtight container. They will keep on the counter for a few days but store them in the fridge if you want to keep them longer. They can be frozen for up to a month.
Prefer black beans for dinner?
I get it, the idea of black beans for dessert may not appeal to everyone. try:
did you do that? Be sure to leave a review below and tag me @rachelcooksblog Facebook, Instagramor Pinterest!
Dishes
Prevent your screen from going dark
These Black Bean Brownies are a treat you enjoy with a little less guilt! No one will even notice they include black beans.
Instructions
-
Heat oven to 350 degrees Celsius. Spray an 8 x 8 inch pan with nonstick cooking or baking spray. Line with baking paper and spray again.
-
Put beans in a small colander and rinse until the water runs clear. filter well.
-
Pour beans, eggs, oil, brown sugar, granulated sugar, vanilla, cocoa powder, espresso powder, baking powder and salt into a blender and blend until very smooth, scraping down the sides as needed.
-
Fold in half of the chocolate chips.
-
Pour the batter into the prepared pan. Sprinkle the rest of the chocolate chips. Bake for 15 minutes, turn the pan 180 degrees, and bake for 10 minutes more, or until it is almost firm.
-
Cool completely before removing from the pan and cutting into squares.
Remarks
- The recipe was updated on 5/12/2022.
- Dairy free chocolate chips are available. There are many brands but one of my favorites is Enjoy Life, which are free of most allergens.
- storage: After the brownies have cooled completely, cut into squares and store in an airtight container. They will keep on the counter for a few days, a week in the fridge or a month in the freezer.
Nutritional information
dose: 1 Brownies, Calories: 238KKL, Carbohydrates: 30G, protein: 5G, Oil: 12G, Saturated fat: 3G, Polyunsaturated fat: 2G, Unsaturated fat: 6G, trans fat: 0.04G, Cholesterol: 37mg, sodium: 287mg, potassium: 276mg, fiber: 5G, Sugar: 19G, vitamin: 60IU, Vitamin C: 1mg, calcium: 52mg, iron: 2mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
You can also find it recipe at Food Fanatic.
