Black Bean Brownies

I love sweets, so if I can find any recipe to try to make a healthier version of it, I’m always down to try it. I only post the successful recipes on this blog (which I have many of), but I’ve also made many failed attempts— doesn’t end up the same, or flavor is just completely subpar to the original, sugar filled version.

I recently made a bad tasting chickpea brownie version I found on instagram, so I was not expecting much from these black bean brownies. However, even though this recipe used beans, I still decided to try it because black beans are a softer bean than chickpeas, and the chickpea version came from a different recipe developer.

I found that this recipe was fudgey, sweet, and didn’t taste like beans, and was pleasantly surprised with the result! The brownies did come out a blackish grey, which I am assuming is because of the black beans, but the flavor and texture of these brownies made up for this.

This is a great recipe for those that are gluten-free, or looking to sneak in more protein into their diet.

This recipe comes from Live Eat Learn

Black Bean Brownies

INGREDIENTS

  • 1 15-oz can black beans rinsed and drained
  • 3 large eggs
  • 3 Tbsp flavorless oil, like canola or sunflower 45 mL (I used coconut oil)
  • 1 tsp vanilla 5 mL
  • ¼ cup unsweetened cocoa powder 30 g
  •  cup sugar 120 g
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp finely ground or instant coffee (optional, I didn’t use this)
  • ½ cup semi-sweet chocolate chips 60 g

INSTRUCTIONS

  • Wets: Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
  • Dries: In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wets, then stir in chocolate chips.
  • Bake: Grease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!)* Allow brownies to cool before cutting.

    • Wets: Preheat oven to 350 degrees F (176 C). Puree black beans in into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla in a Food Processor
    • Dries: In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wets, then stir in chocolate chips.
    • Bake: Grease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!)* Allow brownies to cool before cutting.

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