By contributing writer Tessa
Beans in a dessert??!! People look at me like I have two heads when I suggest it, but believe me when I say, not a single person has ever been able to tell what these black bean brownies are made of! They taste like real, dense, fudgey brownies.
Only difference is…they have the added nutrition of the beans incorporated! Go sneak some goodies into your family today!
Healthy, Moist Chocolate Brownies Made w/ Beans?!
Servings: 16
Ingredients
- 15 ounce can black beans or 1 1/2 cups cooked beans, thoroughly rinsed and drained.
- 1/4 cup melted coconut oil or other oil/melted fat of choice
- 2/3 cup sugar or more to suit your taste
- 2 tablespoons chia meal or flax meal or one egg
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- In a food processor bowl, add the beans, oil, sugar, and chia meal. Puree until smooth and beans are indiscernible.
- With the motor running, add the remaining ingredients and mix well.
- Pour/spread into a greased or parchment lined 8 x 8 inch pan. The batter will not be deep.
- Bake in a preheated oven 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool before cutting into squares. Store in an airtight container.
Notes
I like to use adzuki beans too. They're easier to digest!I use palm sugar and stevia.
DeAna says
I’ve had bean brownies before and they are delicious — you really can’t tell that there are beans in the recipe!
Emma says
These look so fudgy and delicious. I must be the last person who hasn’t tried black bean brownies yet!
Jolie says
Just made these delicious brownies for my family. What a hit! Love that it’s vegan too. Best bean brownie recipe I have made!
tessa says
Thanks Jolie!! They’re a great treat with benefits!
Lauren says
I just made these and they taste delicious!!!! I’ve made othe black bean brownies before but these taste like real brownies while others don’t. My only issue is that they came out a little crumbly. Could that be because I used an egg instead of flax meal? If I use flax meal next time, does it need liquid like a flax egg would or just the ground flaxseed? Thank you for the recipe and the help!
tessa says
no, that should not have mattered Lauren…try uping the moisture by a tablespoon or two, or cooking a few less minutes!! Glad you enjoyed them!
Brandi says
These are great! Thank you! No one could tell what they were but everyone loved them.