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Time for a treat – Black Bean Brownies

Child Eating Black Bean BrownieTime for a TREAT!  Black Bean Brownies!  Yay!
Wait, that sounds nasty to you?  Well, you have never had a black bean brownie then.  Because the chocolate flavor is so intense that you can’t even tell that all the flour in a regular brownie has been replaced by beans.  So, while these brownies are high fiber, lower carb, and even gluten-free, they are also rich, moist, and delicious.

The first time I saw a recipe for them was at All Recipes and then saw a different version at Meal Makeover Moms. I made several different versions of them and then tweeked it to get the recipe I give below.

I typically use semi-sweet chips, but this time I went with some white chocolate ones.  I also add a little prepared coffee (left over from breakfast) to bring out the chocolate flavor and add some flax seed just to give it some Omega-3s.  Both of those are optional.  Also, we like nuts in our brownies, so I put either chopped pecans or walnuts in, but again that is optional if you are not a nut lover or have someone with an allergy issue in your family.

Black Bean Brownie Ingredients

Black Bean BrowniesBlack Bean Puree
(makes 16 2″x2″ brownies)

  • 1 15-oz can black beans, rinsed and drained very well
  • 3 eggs (organic is great and pastured is even better)
  • 3 Tbsp peanut or coconut oil (or whatever vegetable oil you prefer)
  • 1/3 cup unsweetened cocoa powder
  • 1 pinch of sea salt
  • 1.5 tsp aluminum-free baking powder (Rumford is one option)
  • 1 tsp real vanilla extract
  • 2/3 cup packed brown sugar OR 3/4 cup white granulated sugarBlack Bean Brownie Batter
  • 2 Tbsp prepared coffee (optional)
  • 2 Tbsp ground flax seed (optional)
  • 1/2 cup semi-sweet chocolate chips, divided
  • 1/2 cup pecans or walnuts, chopped (optional)

Preheat oven to 350 degrees.  Grease an 8” x 8” baking pan; I use my MISTO oil sprayer.  In a food processor, process black beans until smooth.  Add the eggs, oil, cocoa powder, salt, baking powder, vanilla extract, and sugar, and process until smooth.  Add half of the chocolate chips, and pulse a few times or stir, so that the chips are mixed in. Stir in chopped nuts, if using.  Transfer the batter to the baking pan, and sprinkle the remaining chips on top of the brownies.  Bake for 35-40 minutes, or until a toothpick inserted at the center comes out clean; check during the last 5 minutes so they don’t burn.  When cool, cut into squares.

Black Bean Brownie Batter in Pan

In Pan Before Baking

Baked Black Bean Brownies

In Pan After Baking

I ran the recipe through the Calorie Count Recipe Analyzer assuming the generous 2″x2″ square serving and these are the nutritional results below.  The downside is that it is high in sugar, but not really compared to other desserts.  On the upside, it is high in fiber and protein and low in sodium.

Plus, they are yummy and very chocolatey.  I have seen a recipe online for garbanzo-bean blondies, so we may be trying those soon.

– Stacey

black bean brownies nutrition

Black Bean Brownie Closeup


About feedingmytribe

Mom to four 10-year-olds. Trying to find my way through the confusing world of food and nutrition to provide my girls with a healthy start in life.

5 responses »

  1. 8g protein for a brownie? I am in. Trying to keep up protein and stay in calories while pregnant, I had to cut many “useless” treats. This just might have to be added to the list. Score!

  2. Pingback: More beany treats – Garbanzo Bean Blondies « Feeding My Tribe

  3. I made these two days in a row once with black beans and once with white….both gone in two seconds between four people….the coffee and the chocolate chips are just umm yeah dangerous! The kids were blown away when I told them it was a bean brownie and took extra pieces to school for lunch to share with their friends! These are like eat the whole pan in one sitting good bc its only beans right!?!?!? I don’t think I will ever make them with flour again!


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