Black Bean Brownies, Welcome to My World!

Black Bean Brownies

Black Bean Brownies

I’ve officially been living life in a bubble, one that hasn’t included black beans. What on earth was I thinking? They rock! I’m actually a little ashamed that I’ve been avoiding them for so many years (read: my entire life), but also excited about the possibilities.

For starters, black beans are incredibly healthy (hello protein and fiber). They also taste delicious, are quick and easy to prepare, and can be used in everything from rice to soup to salads to even desserts!

Yes, you read that right. Black beans are great in sweet desserts.

I discovered beans on my recent trip to Costa Rica where I ate them everyday, usually with rice, a protein (chicken or fish, or eggs if breakfast), and a vegetable. And they were delicious, not to mention filling and nutritious.

Black bean brownies: eggs and beans in blender Black bean brownies: puree everything

Now that my eyes and stomach are open to black beans I’ve begun to notice them more in everyday life back at home. For example, the other day I heard someone talk about black bean brownies made from a brownie mix, simply substitute a can of black beans for the eggs and oil and bake according to package instructions.

This idea piqued my interest, but I wanted to take it a step further and make the brownies completely from scratch, no box mix needed. This recipe turns the idea around a bit, using the black beans in place of flour and liquids and pureeing them in a blender with eggs, flavorings and sugar.

Bake black bean brownies Cool black bean brownies

These were decadent, relatively healthy and gluten and dairy-free, although I have to note that they’re not for everybody. The flavor is rich with a fudgy texture and you can’t taste the black beans at all, but your waistline will sure be able to tell the difference.

Here’s the recipe:

Black Bean Brownies (gluten-free, dairy-free)

1 15-ounce can unsalted black beans

2 large eggs

1/3 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/2 tablespoon vanilla extract

1/2 tablespoon instant coffee

Pinch salt

Preheat the oven to 350°F and coat an 8×8-inch baking dish with non-stick cooking spray. Set aside.

Combine all ingredients in a blender and pulse until completely smooth. Pour the batter into the pan and bake until the top and sides of brownies are set, although the insides will still be a bit soft, about 40 to 45 minutes. Let cool then slice into 16 brownies. Refrigerate until ready to serve.

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  • carolyn posted: 16 May at 6:06 pm

    Hi! These look great! I think i will make them tomorrow for my post-triathlon treat!

  • Beth posted: 20 May at 1:21 pm

    101Cookbooks has a black bean brownie recipe that is similar– although I have not made any yet. She uses butter though, so not dairy-free.

  • Jackie posted: 20 May at 1:25 pm

    Thanks for the tip, Beth. I’ll have to check out that recipe to compare.

  • [...] quinoa, but I could pair it with black beans, my new best friend! Yes, remember those from black bean brownies welcome to my world? I’m still appalled with myself for ignoring such a delicious bean for so many years. Shame [...]

  • Paradise, indeed « Sweetiepotato posted: 20 Nov at 11:44 pm

    [...] [TMI?? My bad ] After meeting up with my functional foods partner, getting my room cleaned, baking black bean brownies [yes, you read that correctly!], making a Publix trip, starting+finishing my Food Econ assignment, [...]

  • lauren little posted: 22 Mar at 10:29 pm

    did you drain and rinse the beans before combining?

  • Jackie posted: 23 Mar at 8:01 pm

    No, don’t rinse and drain the beans. But I do recommend buying low-sodium beans.

  • Laura posted: 16 Apr at 1:01 pm

    Wow these are sooooo good! I was so impressed with the rich flavor, the moistness, and that they are gluten and dairy free, and low fat! So glad I found this recipe! Thanks!


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