These black bean brownies have that amazing rich, chocolatey taste or ordinary brownies, yet contain no flour and have an added protein hit from the black beans. If you weren't told these brownies contained black beans you would have no idea they were in there.
These brownies are perfect for those times you crave something sweet, but also want something with a little more nutrition.
Ingredients and substitutions
- Black beans - Use a 15oz (400g) can of black beans, which has been drained and rinsed.
- Brown sugar - The brown sugar can be substituted for ¾ cup of granulated (white) sugar, or even a combination of brown and white sugar.
- Cocoa powder - Use a good quality unsweetened cocoa powder. The better the cocoa powder, the better these brownies will taste.
- Eggs - 3 large sized eggs were used in these brownies.
- Oil - Use a mild flavored oil, such as canola or vegetable oil, or ¼ cup of melted butter.
- Vanilla extract - The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
- Baking powder - Not to be confused with baking soda, which won't work in this recipe.
- Salt - The salt content can be increased or decreased to suit individual tastes.
- Chocolate chips - The semi-sweet chocolate chips can be substituted with any variety of chocolate chips, or omitted all together.
See recipe card for quantities.
Add all of the ingredients except for the chocolate chips to a food processor and process until well combined.
Fold through the chocolate chips.
Pour the batter into a baking tin.
Bake for 20 minutes, then allow to cool in tin completely before removing and slicing.
Hint: Scatter extra chocolate chips over the top of the batter just before baking for even more of a chocolate hit.
- Nuts - Add chopped nuts to the batter instead of chocolate chips. Walnuts and pecans work well.
- Fruity - Add chopped fresh fruit to the batter, such as strawberries or raspberries.
- Banana chocolate brownies - Add a large ripe banana to the food processor along with the other ingredients for banana chocolate brownies.
- 8 inch square baking tin
- Parchment paper (baking paper)
- Food processor
Store these brownies in an airtight container in the fridge for up to 5 days.
These brownies are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
In baking, and these brownies especially, the black beans replace the flour. Black beans can also be used to replace the fat in recipes, such as oil or butter.
Aside from replacing the flour in brownies, adding black beans increases the nutrients in the brownies, without the brownies tasting anything like black beans.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with black bean brownies:
- 15oz. can black beans, drained and rinsed
- ¾ cup brown sugar
- ½ cup cocoa powder
- 3 eggs
- ¼ cup oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 350F, or 180C.
- Prepare and 8 inch square baking tin by lining it with parchment paper or spraying it with non-stick cooking spray. Set aside.
- Add the drained black beans, brown sugar, cocoa powder, eggs, oil, vanilla extract, baking powder and salt to a food processor. Process for 1 minute, or until the batter is smooth and well combined.
- Fold the chocolate chips through the batter. Pour the batter into the prepared baking tin.
- Bake the brownies for 20 minutes, or until just cooked through. Allow to cool in the tin completely before removing and slicing into 16 squares.
- Scatter additional chocolate chips over the batter just before baking.
- Any flavor of chocolate chips can be used in these brownies.
- Cook these brownies until they are just cooked through. You want them to be fudgy rather than dry.