I actually came across this brownie recipe while I was looking for something else. It just sounded so fun and different to make brownies with black beans replacing the flour. Using black beans definitely helps make them quite a healthier alternative. And another bonus is that they were probably the quickest brownies that I’ve ever whipped together!
However, I don’t think I would serve these to guests (or bring them to a party)… they’re good but different. If you’re in the mood for a “true” brownie experience, then I don’t know if these would quite satisfy. BUT, if you’re up for a brownie like experience— then you might really like these. Also, if you have friends that like to try “healthy” treats then these would definitely be fun to share.
1 15oz. can black beans, rinsed and drained
3 Tablespoons butter or vegetable oil
1 teaspoon vanilla
¼ cup cocoa powder (not the darker baking cocoa)
1 pinch salt
1 tsp baking powder
¾ cup sugar (I did a combo of ¼ c brown sugar and ½ c white sugar
1 tsp instant espresso (I used Medaglia D’oro brand)
½ cup chocolate chips (optional)
½ cup chopped nuts (optional)
1. Preheat oven to 350degrees and lightly grease and 8×8 sq. pan.
2. Combine the black beans, eggs, butter, cocoa powder, salt, vanilla extract, sugar, and instant espresso in a blender. Blend until smooth. Pour the mixture into prepared pan. Sprinkle the chocolate chips and nuts over the top of the mixture. If you try to mix the choc. chips and nuts into the batter they may just sit at the bottom of the brownies.
3. Bake for about 30 minutes or until the top is dry and the edges start to pull away from the sides of the pan.
Here’s what we thought of the brownies:
They sure looked good with the chocolate chips and nuts on top. They had a nice chocolate-coffee taste to them. I didn’t notice any “beany” flavor to them. The texture is not the usual dense, fudgy or cakelike brownie texture though. These are more light and airy. After being stored in the fridge for a few hours I think the texture improved. I added some whipped cream on top then and I think I enjoyed it even more.
My older kids liked these and didn’t know that they were eating healthier brownies and I had to tell them about the black beans. My 3yr old daughter ate hers and pretty much enjoyed it, though at one point she said, “something’s not right,” then she proceeded to finish it. My dear husband took a bite and paused, chewed and didn’t finish his (but he’s not a big dessert person either).
All in all, for a healthy, flourless brownie and considering the ingredients these are actually pretty good. I’m glad I had the chocolate chips and nuts on top, though. They help out the brownie. If you’re looking for an awesome fudgy, cakelike brownie I would find a different recipe.
So, if you make these, let me know what you think! Thanks for reading!!!