If you have picky eaters at home, you might already know that black bean brownies are a secret weapon to getting your kiddos to eat more fiber and protein. If you didn’t know this, rejoice: The time has come for you to embrace a decadent, gooey brownie made with black beans. This recipe is a total winner. Made without dairy and gluten, these are a lighter version of the traditional brownie that’ll have your taste buds singing.
Black Bean Brownie Ingredients
- Black beans: Rinse the beans and thoroughly drain them prior to using them in the recipe.
- Semisweet chocolate chips: You’ll mix some chocolate chips in at first, but be sure to leave some for a sprinkle on top.
- Eggs: Make sure to take your eggs out of the fridge ahead of time, as this recipe calls for the eggs to be at room temperature.
- Brown sugar: The rich taste of brown sugar helps to mellow out the black beans.
- Baking cocoa: These brownies get their deep chocolate flavor thanks to baking cocoa.
- Vanilla extract: Stay away from imitation vanilla here. The difference in taste is worth it.
- Baking powder: The baking powder is the key ingredient for giving a nice airy, light texture to this black bean brownie recipe.
- Salt: Table salt is fine, but a coarser, more flavorful Himalayan salt would be divine with the chocolate.
Directions
Step 1: Combine the ingredients
Preheat the oven to 350°F. Place the beans, 1/4 cup of chocolate chips and the oil in a food processor, then cover it and process until blended. Add the eggs, brown sugar, cocoa, vanilla, baking powder and salt, then cover and process until smooth.
Step 2: Bake the brownies
Transfer this blend into a parchment-lined 8-inch square baking pan, then sprinkle the remaining chocolate chips over the top. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, cut into bars and serve.
Black Bean Brownie Variations
- Toss in different chips: Feel free to stray from chocolate chips, or add a mix of a few favorites. Some options include butterscotch, peanut butter or vanilla chips. Larger chunks also work well if you’d prefer a bigger chunk of chocolate in your bite.
- Use banana in place of the egg: To enhance the flavor a bit and add a touch of sweet, consider replacing the eggs (or one of them) with banana. Just 1/4 cup of mashed banana is a typical 1-to-1 substitute.
How to Store Black Bean Brownies
You don’t need to put brownies in the fridge, but they will hold up for a few more days if you do. Either way, store your brownies in an airtight container, or cover in plastic wrap or tin foil. If they’re left out on the counter, consume them within three days. If they’re in the fridge, consume within five.
Can you freeze black bean brownies?
Yes. Freezing black bean brownies for a rainy day is easy. Simply store them in an airtight, freezer-safe container or bag and consume them within three months.
Black Bean Brownie Tips
Can I make this black bean brownies recipe vegan?
These are already gluten-free and dairy-free, but did you know you can also make them vegan? It’s true. Simply sub out the eggs for a vegan version of these delicious chocolate squares. The choice is yours, but some good options include making a flaxseed egg (2 tablespoons flaxseed meal and 5 tablespoons water), or using applesauce or banana.
How can I serve black bean brownies?
A personal favorite way to serve these brownies is warmed, with a drizzle of salted caramel sauce and vanilla ice cream on top.
Will you taste the black beans?
Surprisingly, no. While the flavor profile does change, it’s mostly a more earthy flavored brownie as opposed to a purely sweet and chocolaty one. The black bean taste is complemented by the sugar and chocolate, so it’s not something you particularly notice.
