Fudgy Black Bean Brownies (Yes, Really)

I know what you’re thinking. Beans?! Yes, it’s weird. And while there’s no real substitute for an honest to goodness brownie, this imposter is pretty darn good. In fact, I even put together a score card. Let’s go through it, shall we?

Texture: 5 out of 5

This recipe has the fudgy factor nailed. Very similar to a freshly baked, slightly underdone brownie (which is how I like mine), it’s moist yet dense.

Crust: 2 out of 5

The crust is one of my favorite parts of a traditional brownie, and unfortunately this bean version didn’t really  match up.

Taste: 3 out of 5

I happen to really like these, although my husband wasn’t as big of a fan as I was. (I shouldn’t have told him beforehand that they were made with beans. Ha!) The addition of mix-ins helps make it more believable.

But don’t take my word for it! I encourage you to try them. They’re really easy to make (hello, one bowl!) and who knows — maybe you can pull a fast one on a few of your unexpecting friends and family.

Flourless Black Bean Brownies (makes 12 brownies)

From Whole Foods Market

What you need:

  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed
  • 3 large eggs
  • 1/3 cup melted butter
  • 1/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 2 teaspoons  vanilla extract
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 – 1 cup chocolate chips, nuts, or any other mix-in

How you do it:

  1. Preheat oven to 350 degrees and butter an 8-inch baking pan.
  2. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in your mix-ins. Transfer mixture to the prepared pan.
  3. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

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25 thoughts on “Fudgy Black Bean Brownies (Yes, Really)

  1. I adore chocolate, but I don’t know about this one! Really????? One of my favorite chocolate bars are the one from Vosages, their chocolate bacon bar is divine, sooooo, maybe brownies with black beans??? Maggie

  2. O.K. NOW, I am sooo jealous, across the street from Vosages? It’s almost like being across from your favorite shoe/pocketbook store, yes, I am whining!
    Did you know, I ran the chicago marathon only because of the food? Yep, true, the first marathon I ran was in Huntsville, Alabama. A well supported marathon, but the food? None…. I vowed after the first marathon, I would only run marathons in cities where there was fabulous food, why run otherwise? If I’m going to run to several hours, is it too much to ask for good food?? Hence, I feel in LOVE with Chicago, you lucky duck! Warmly, Maggie

    • Haha, good idea! Minus the freezing weather in the winter, I love Chicago. I hope you come back for your next marathon! I did the Chicago Half last year and had a lot of fun.

  3. Thank you! I’m so going to try this. One of my favorite cookie recipes is a chocolate chip cookie with garbanzo beans. Sounds strange, but they are delicious!

  4. After having chocolate chickpea cake (and now cupcakes too), I believe you! I bet these taste great. I have to try them next. Who knew there were so many baking possibilities with beans?!

  5. Pingback: Fudgy Black Bean Brownies (Really!) | Fit Ripped and Healthy

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