I’ve been wanting to try black bean brownies for a long time now. Everyone says you can’t detect the beans at all, and gee whiz, now that I’ve had them I can say … they’re right! I created this brownie recipe after researching tips from other recipes online and struck gold.
They taste even better than they look, and I’m fully aware of how good they look.
Dense and fudgy with an intense cocoa flavor, these brownies are incredibly addicting and that’s ok – because they’re good for you too. If you’re like me, and always seem to have a can of black beans and bananas on-hand, make these immediately. This is not a drill. Go!
Black Bean Brownies
- 1 – 15 oz can of black beans, rinsed and drained
- 2 large eggs
- 2 very ripe bananas
- 1 teaspoon olive oil
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Cover the bottom of an 8×8 inch baking pan with parchment paper or spray with non-stick spray.
- Put all of the ingredients except the chocolate chips into a blender or food processor. Process until a smooth batter forms.
- Add the chocolate chips and fold into batter.
- Pour the batter into prepared pan and sprinkle more chocolate chips on top.
- Bake for 25-35 minutes or until knife inserted in center comes out mostly clean and there are cracks in the top of the brownies.
- Cool the pan completely and then refrigerate until chilled. If you used parchment paper, you should be able to lift the brownies out of the pan easily. Cut the brownies as you like. I got 16 squares out of my pan.