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Black Bean Brownies

You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    1 dozen

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup semisweet chocolate chips, divided
  • 3 tablespoons canola oil
  • 3 large eggs, room temperature
  • 2/3 cup packed brown sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Directions

  • Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
  • Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts
1 brownie: 167 calories, 7g fat (2g saturated fat), 53mg cholesterol, 131mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • Aleena
    Jul 2, 2020

    so rich and an amazing moist but also cake-like texture. I used cacao powder and stevia. literally tasted like box mix, can't get enough of these were so quick and easy to make!

  • K
    Jan 26, 2020

    No comment left

  • Mayde
    Dec 2, 2019

    Applesauce unsweeten can replace the oil not the egg. Oil makes it moist so I substituted with applesauce which does the same thing. Enjoy!

  • Butcher2boy
    Jun 30, 2019

    My husband liked these, but said he thought they would be better made with pinto beans. He could taste the black beans! Myself, I prefer fudge brownies. I might make them again, using pinto beans. I thought this was a great recipe for those who are gluten intolerant.

  • DeliciouslyResourceful_Gina
    Jun 11, 2019

    Very tasty, rich and chocolatey. Taste is more like a flourless cake, but still great. No bean taste at all!!

  • Carolyn
    Feb 7, 2019

    Does anyone know if you could use applesauce instead of the eggs?

  • Linda
    May 29, 2018

    Previous reviewer mimirita hit the issue on the head for me, the grittiness of the cocoa is off-putting. They smell like brownies and have some brownie taste to them but they DO have a lot of cocoa, sugar and chocolate chips in them. They are dense, and a small piece goes a long way. Suggest an ice cream or at the least a glass of milk with them. I've had other gluten-free desserts I enjoyed much more than this one. I'm trying to limit my sugar intake so I think this was a poor choice for that aspect.

  • Erica
    Apr 4, 2018

    I LOVE these brownies! I got worried because I read the reviews after I made them, but they are amazing! They taste exactly like Little Debbie brownies! So rich and chocolatey! The texture is a little less dense than a little Debbie brownie, but very similar. I love the texture for a brownie. It's not dry at all. Very moist and fluffy. The best way I can describe the texture is like a cross between a moist cake and a fudge brownie, but better. I'm so happy with how they turned out and I know my husband and children will love these!!!! Not to mention they are so much more healthier than traditional brownies! Favorite brownie recipe! Will make again!

  • annrms
    Jul 28, 2017

    Delicious, deep chocolate taste...but, to me, it's cake not brownies. You would never, ever know that there are black beans in the mix. I will definitely make these again!2nd post: I have made these brownies over 6 times now. I cut them into 2-bite sized portions and store them in the refrigerator. They are delicious cold ... with a small scoop of ice cream for a special dessert, but mainly just plain as a snack with iced coffee or milk!!!!

  • mimirita
    Jun 30, 2017

    I cannot get past the fine grit of the cocoa in the finished product. In many cake recipes with cocoa, the cocoa is dissolved in boiling water. Now I know why. I used a premium cocoa, Bensdorf from King Arthur. It has preformed well in many recipes. Has any one else had the cocoa leave a fine gritty feeling on their tongue? I did process the heck out of it in the food processor.