This recipe for black bean brownies might just be the best brownies you’ll ever taste. Warning- these are not healthy, gluten-free, or vegan like most black bean brownie recipes. They are also delicious, unlike most black bean brownie recipes.
I honestly don’t know why these are so amazing- the bean puree does something amazing to the batter so that you end up with a dense, fudgey, super chocolately brownie.
This recipe is adapted from a recipe in “The Bean Cookbook” which most people get when signing up for WIC. Why does everyone get this cookbook? Because when you are on WIC you get a LOT of beans. In fact, if you are lower-income and have ever been given a box of canned and dry foods you know they are always packed with beans 🙂
If you are making these for your family, I highly recommend having them taste the brownies before you tell them they have beans. Enjoy!
Black Bean Brownies
Ingredients
- ½ cup cocoa
- ½ cup butter, softened
- 2 cups white sugar
- 1 tsp vanilla extract
- 1 cup canned black beans If using dry beans- cook ⅓ cup dry beans to make a total of 1 cup cooked beans
- 4 eggs
- ⅔ cup flour
- ½ tsp baking powder
- 1 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350° and grease baking pan.
- Drain beans and reserve 2-3 tbsp liquid.
- Puree bean and reserved liquid in blender to make a thick paste (Can be a little lumpy)
- Mix cocoa, butter, sugar, eggs, bean paste, and vanilla in blender.
- In large mixing bowl, stir together flour, baking powder, and salt.
- Pour mixture from blender into mixing bown and stir well.
- Fold in chocolate chips.
- Pour batter into baking pans. Bake 40 mintues for 9×13 pan or 50-55 minutes for 9×9 pan.
