Friday, June 3, 2011

Black Bean Brownies

First off, don't judge! Black beans and brownies are total besties.

If you love brownies like I like brownies, then you'll give these babies a try. And you'll use an 8-inch square pan instead of a 9-inch one like me, so your brownies will be plumper and even more fabulous.

It's brownies... but with sneaky vegetables. It's like a covert op of healthful deliciousness.

First, start with a rinsed can of black beans. Throw them in a food processor and mash them up.

They were a bit dry for my wimpy little food processor, but when I added the eggs it helped a bunch.

At this point, since my food processor is teensy I transferred the black bean goop to a bowl.

(An aside: What with my awesome technical descriptives such as "bean goop," who else is at a loss as to why I haven't been invited onto multiple cooking shows or had the opportunity to create a cook book? Lame. I was a food blogger in a past life, I'm positive.)

Theeennn.... I added all the rest of the ingredients. Yeah, I know there's no photos. Oops. I was mesmerized by the black bean magic happening in my kitchen. My bad. It's pretty standard procedure though, as you'll read later -- so the bean part was the only part that was really important to photograph, right?

...right? Hmm.

Anyway, presto change-o. Add some chopped chocolate or mini chips, and...

Ta da!!

Try these today, and don't be afraid. They don't taste like black beans, and you won't feel bad going back for seconds. Or you know, fifteenths. Not that I know anything about that.

Black Bean Brownies (very slightly adapted from The Makeover Moms)

15-ounce can black beans, rinsed
3 large eggs
3 Tbs. canola oil
3/4 c. granulated sugar
1/2 c. cocoa powder
1 tsp. vanilla
2 Tbs. strong coffee (or you could use a teaspoon or two of peppermint extract)
1/2 tsp. baking powder
1/2 c. all-purpose flour (optional -- I like the texture with the added flour, but feel free to leave it out)
pinch salt
1/2 c. semi-sweet mini chips, divided

Put beans in a food processor and process until smooth. Add the eggs and process until combined. Pour bean mixture into a bowl and add oil, sugar, cocoa powder, vanilla, and coffee. Stir until combined. In a separate bowl, mix baking powder, flour, and salt, then add all at once to wet ingredients and stir until moistened. Fold in 1/4 of the chocolate chips then pour batter into a greased 8x8 pan. Top with the remaining chocolate chips, then bake at 350°F for 30-35 minutes or until brownies pass the toothpick test. Makes 16 brownies.


  1. Hmm, these sound interesting. But I do love brownies, so perhaps I should give them a try! =)

  2. Gotta try these. Back in the day, when everyone was going non-fat, we used to sub white beans for the fat in baked goods all the time. I much prefer black beans.. great idea!

  3. Have you tried Jessica Seinfeld's spinach brownies? Also great!

  4. I so want to make these for my daughter to get her to eat beans (mostly as a joke by tricking her). I love black beans anyway, so even if these did taste like beans...I wouldn't care.


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