Black Bean Brownies are a healthy and rich chocolate dessert made with melted chocolate, cocoa powder a whole can of black beans you won’t taste AT ALL.
BLACK BEAN BROWNIES
These fudge-y, chocolatey Black Bean Brownies are the perfect solution to your cravings for a classic brownie. They have the same fudge-like taste and texture, but are way more nutritious than a typical brownie. You probably already have the simple ingredients for this great recipe like vanilla extract, cocoa powder, and black beans in your pantry ready to make this guilt-free, fudgy dessert! It’s sure to become your new go-to chocolate brownie recipe!
Black beans are an excellent source of energy, protein, and dietary fiber. Some of the many health benefits of black beans include balancing blood sugar levels and the prevention of cardiovascular disease.
If you’ve never tried bean brownies you may be hesitant to give this recipe a go. Black beans are wonderful, but we can’t blame you for being uncertain about putting them in a dessert. But while these brownies have all the health benefits of black beans, they have the delicious taste of your favorite brownie. The black beans don’t interfere with the rich chocolate flavor or the gooey consistency.
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This dessert is able to keep its amazing brownie-like texture because the black beans and other ingredients are blended together in a food processor. Using a food processor turns the ingredients into a smooth chocolate puree before adding it to the baking pan. That way there is no grainy consistency left from the black beans (and this recipe has been taste tested by 2 classrooms full of elementary school kids who loved it!), just pure chocolate-y goodness.
If you love this black bean brownie recipe there are plenty of toppings and add-ins you can try the next time you bake them. Try mixing almonds or pecans into the brownie batter. You could also add berries, or even top the brownies with peanut butter.
VARIATIONS ON BLACK BEAN BROWNIES
- Black Bean Brownie Mini-Muffins: Make your brownie recipe more portable by dividing the brownie batter into a muffin tin before you bake it. Line the muffin tin with muffin liners or make your own from parchment paper. When they’re done the edges of the muffin will be deliciously crispy while the middle remains gooey and fudgey.
- Gluten-Free: To make a gluten-free brownie recipe the ingredients have to be flourless. There are plenty of substitutes you can try in place of all-purpose flour to make these brownies flourless. Some good ones are millet flour, almond flour, chickpea flour, and coconut flour. There are also other ingredients you can substitute depending on your diet. Try using coconut sugar to replace the sugar in this recipe, or coconut oil to replace the vegetable oil. It all just depends on your taste and dietary needs.
- Vegan: To make your bean brownie recipe vegan use a dairy-free chocolate chips and a milk alternative like oat milk or unsweetened almond milk. To make your brownies egg-free use flax eggs, or unsweetened applesauce to replace the eggs in the brownie recipe.
- Chocolate Chips: To keep the same rich, fudgy taste in your brownies you’ll want to use semi-sweet or dark chocolate chips to melt in the batter, but you can top the brownies with whatever kind of chocolate chips you like. You can exchange the semi-sweet chocolate chips in this recipe for dark chocolate, milk chocolate, white chocolate or even peanut butter chocolate chips.
- Mocha Black Bean Brownies: To give your brownie recipe a slight coffee undertone add a tablespoon of instant coffee to the dry ingredients. The instant coffee along with the chocolate will make brownies with the rich taste of mocha.
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HOW TO STORE BLACK BEAN BROWNIES
- Serve: This Black Bean Brownie recipe will stay good at room temperature for 2-3 days, if kept covered.
- Store: Keeping your brownies in an airtight container in the refrigerator should keep them fresh for up to a week. When you’re ready to eat them you can reheat your brownie in the microwave for about 10 seconds to make them warm and gooey again.
- Freeze: After you bake them black bean brownies will last in the freezer for up to 4 months. Make sure they’ve cooled to room temperature before storing them. You can freeze them in their baking dish, or cut into squares and store them in a freezer bag separated by parchment paper. When you’re ready to eat some of your leftovers let your brownie defrost in the fridge, and reheat it in the microwave. If you’re reheating the whole batch let them defrost, and then bake them in the oven until heated through.
Black Bean Brownies
- Yield: 12 Servings
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina
- 3/4 cup mini semi-sweet chocolate chips , divided
- 15 ounces low-sodium black beans , drained and rinsed
- 2 large eggs
- 2 tablespoons vegetable oil , (or olive oil)
- 2 teaspoons vanilla extract
- 2/3 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 350 degrees and spray an 8x8 pan with baking spray.
Melt 1/2 cup of chocolate chips in microwave on half power for 30 seconds.
Stir, then microwave on half power again for 30 more seconds.
To a food processor add the black beans, eggs and vegetable oil until completely smooth, about 90 seconds.
Add in the melted chocolate, sugar and vanilla extract to the food processor until smooth, another 30 seconds.
Sift together the cocoa powder, flour, baking soda and baking powder and add to the food processor.
Pulse until just combined.
Spread batter into baking pan and top with remaining chocolate chips.
Bake for 22-25 minutes or until toothpick comes out clean.
Yield: 12 Servings, Amount per serving: 222 calories, Calories: 222g, Carbohydrates: 30g, Protein: 6g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 36mg, Potassium: 255mg, Fiber: 5g, Sugar: 17g, Vitamin A: 45g, Calcium: 29g, Iron: 2.2g
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