Ooey gooey chocolate goodness. And it’s good for you too! Eat them warm, eat them cold, eat them at night, eat them at breakfast. Black bean brownies are an all-around win win situation for everyone involved!
I remember the first time my mom made these for my family. We were all a little skeptical. BEANS in BROWNIES?! How could that ever be a good combination? And what heathen healthy version of a brownie could ever truly satisfy that warm gooey chocolate craving? Despite our doubts, they were all forgotten after the first bite. Black bean brownies are now a permanent staple in the Heaps household and have become a must-have among all my roommates I’ve had in college.
The secret to making a successful black bean brownie is simple. It’s all about the consistency of the batter. When the batter is smooth and pureed evenly, it’s nearly impossible to guess the secret ingredient. Black beans. Black beans add moisture, rich flavor, and healthy substance to a dessert that would normally be full of empty calories.
Brownies always go with ice cream, but my favorite thing to eat with these is plain greek yogurt. The slight tart mixed with the rich and sweet is perfection. Breaking it up into little bits and adding it to a breakfast bowl of yogurt or oatmeal is also a favorite trick of mine.
The recipe these brownies are modified from comes from Chocolate Covered Katie. If you have not checked her blog out before, you really ought to. She is a healthy dessert GENIUS.
Now, onto the recipe.
Black Bean Brownies
1 can black beans, drained & rinsed
1/2 cup honey
1/2 cup oats
2 TBS cocoa powder
2 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips + additional for top
Preheat the oven to 350° F. Puree above ingredients together in a blender or food processor. Order the ingredients as listed above to assure the smoothest blending possible. Spoon into a sprayed glass pan and spread evenly. Add additional chocolate chips on top for an added taste of warm gooey chocolate on the finished product. Bake for 16-17 minutes. Enjoy!!
Make sure the rinsed beans have had enough time to properly dry. I’ve made some batches in a rush and some of the water from the rinsing has made it’s way into the blender. This waters down the brownies, creating a diluted flavor.
Dark chocolate chips (60%) add the richest flavor!!
Bake in a glass circle pan or smaller 9×9 pan. If you don’t have either of these sizes, you may want to double the batch in a 13×9 pan to preserve the thickness of the brownie.
Allow brownies to cool if you want to cut them into nice looking individual slices. Cut with a plastic knife for the cleanest cut.
Don’t try to convince people they taste like a brownie. Because they are their own category. They don’t taste like a boxed brownie mix…they taste WAYY BETTER than that. If brownie = chocolate gooey substance in your mind, then this is the treat for you.