Let’s talk about black bean brownies! First of all, let’s start with why you should make them. In comparison to traditional brownies, these brownies are high in protein and fiber thanks to the black beans. For that reason, they are a healthier choice.
Sometimes healthy foods don’t taste as good, but that is not the case here! These brownies have an intense chocolaty flavor and a rich, moist, and tender crumb. They do not taste like black beans at all thanks to the copious amounts of chocolate!
Next, let’s talk about the texture. These brownies have a slightly cake-like texture that is made thick and fudgy from the addition of chocolate chips in the batter. They are the perfect cross between a seriously fudgy brownie and a cake-like brownie, all while being gluten free and dairy free.
The type of chocolate chip you use can completely change the brownie. Not just the difference between a milk chocolate chip or a dark chocolate chip, lets talk about peanut butter chips or mint chips. You can really change the flavor here if you wanted to, all while having a wholesome snack made of beans!
Tips and Steps for making these Black Bean Brownies:
- The first step is to puree the beans. You want them to be as smooth as possible, hummus-like. I use a food processor to achieve this but other methods would likely work as well, such as thoroughly mashing them with a fork.
- To keep the brownies dense and fudgy, add the eggs after the beans are pureed. The eggs will trap air in the batter, making it light and fluffy, not dense and fudgy. The less the eggs are whipped, the better in my opinion! If you want a more cake-like brownie, you can add the eggs with the beans to the food processor before pureeing.
- Chocolate chips are used in two ways: in the batter and on the top. In the batter they add density to the texture, and richness to the flavor. On the top they act like a frosting and hide any tiny bits of black bean skin that might not have been pureed well.
- 15 oz can black beans, drained and rinsed
- ⅓ cup avocado oil (or another neutral flavored oil)
- 1 ½ tsp vanilla extract
- ¾ cup sugar
- 3 large eggs
- ½ cup cocoa powder
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup chocolate chips (dairy-free if needed)
- Preheat oven to 350 degrees F.
- In a food processor, combine black beans, avocado oil and vanilla extract and process until mostly smooth with no lumps (some bean skins will remain).
- Add sugar, eggs, cocoa powder, baking powder, and salt. Pulse one or two times, then stir with a spoon until the batter comes together.
- Fold in ¾ cup chocolate chips (I remove the blade and mix right in my food processor). Transfer batter to a greased 9x9 inch baking pan. Top with remaining ¼ cup chocolate chips (I used minis on top for the photos).
- Bake for 25-30 minutes. They are done when the middle is soft but set, a toothpick should come out with only a few moist crumbs.
- Cool for at least 30 minutes so they won’t fall apart when cut. Cut into 9 large squares (pictured) or 16 small bite sized brownies.
- When completely cool, seal the pan or individually wrap the brownies to lock in moisture.
- Brownies will keep in the fridge for up to a week, but are best within the first 2 days.
Having tasted Alison’s Black Bean Brownie recipe, I can assure all foodies that this is a winner! So glad I can make it now!
Thank you, Ellen!