Black Bean Brownies Recipe

These black bean brownies are delicious and healthy!

I know, the words “brownies” and “healthy” don’t often go together. But in this case, they absolutely do! Brownies made with black beans may sound odd, but I promise, they are delicious.

Black Beans In Brownies

Black bean brownies are brownies that use black beans as a base instead of flour or other ingredients. These brownies are often made, at least in part, with a food processor in order to blend up the beans really well. In this case, I made the entire batter with my food processor. It was quick and easy!

Do Black Bean Brownies Taste Good?

Oh my goodness, yes! A black bean dessert may sound odd, but I promise, it’s just alike any other brownie with a slightly different texture. More like a caky brownie than a fudgey one. And no, you don’t taste the black beans. All you taste is chocolate!

Let’s Talke Brownie Pans

If you need a good brownie pan, there are many on the market, and each has its own advantages. I’ll cover a few below.

My brownie pan was an 8 x 8-inch casserole dish, which is the main reason I used parchment paper. If you have a non-stick pan, the parchment may not be necessary, but I would still oil the pan just to be safe. Also note that in a thinner pan, you may not need to bake these as long. So keep an eye on cooking times and doneness.

BROWNIE PANS

If you need a good brownie pan, here are some options and the different benefits of each.

HOW TO MAKE BLACK BEAN BROWNIES

The process is pretty simple. You’ll want to preheat your oven and line your baking pan with parchment paper first.

Now you’ll just blend everything, except the toppings, in a food processor. You don’t want to over-blend this batter, but you do need to be sure it’s well blended. So keep a close eye on it during blending and turn it off immediately, once the batter looks like it’s well mixed.

Pour the black bean brownie batter into your baking dish, sprinkle your toppings over the top, and bake! Easy!

How To Serve Black Bean Brownies

These brownies are delicious, however, unlike most brownies, these are better cold. They are very delicate when warm and do not have any gluten to hold them together. So you’ll want to cool these, in the baking pan, in the fridge until they are totally cold. Then you can lift them out and cut them.

They taste best just out of the fridge, so you’ll want to make them ahead of time for a special occasion and pull them out of the fridge only just before serving.

Recipe Notes

For this batch, I added one ingredient that is NOT listed in the recipe below. It isn’t “clean”, so I wasn’t sure if I should include it or not

To these brownies, I added 2 tbsp. instant coffee (decaf). Not everyone will like that, however. There is a slight coffee taste to them, so if you want to use it but don’t want to taste the coffee as much, you can reduce it down to 1 tbsp. Or, just leave it out completely as the recipe below does. All it really does is give the brownies more depth of flavor. It’s very good, but not everyone will want that, and it won’t change the batter one way or the other. So it becomes totally optional.

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More Brownie Recipes

• Freedom Brownies
• German Chocolate Brownies

Black Bean Brownies Recipe Card