Black Bean Brownies – No Flour Required!

Nothing like a giant photo of black bean brownies batter to wake you up on a Thursday morning.

I know what you’re thinking.

“Why would I want to eat a ‘healthy’ brownie when I could be eating a deep, dark, rich, fudgey, and chocolatey brownie instead?”

But what if the deep, dark, rich, chocolate brownie is the healthy brownie?

No, not in a dream world. These black bean brownies are healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they’ve been tested on three different groups of people used to “normal” desserts. For the ultimate test, my roommate brought two pans of the black bean brownies into work and set them down on the table without revealing the secret or saying they were healthy. She came home with no brownies left… but with five requests for the black bean brownie recipe!

I know some of you have been disappointed by mediocre black bean brownies you’ve tried in the past, which is why it’s taken me so long to come up with my own recipe:

I’ve tried some awful black bean brownie recipes in the past, too. (Don’t add cocoa powder to my white bean blondie recipe and think you’ll get brownies. Trust me. You’ll get cardboard!) I wanted a recipe that would not let people down; a recipe that could stand up to a regular sugar-and-flour brownie in a competition. And these really do!

Black Bean Brownies

(gluten-free)

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
• 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
• 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

View Nutrition Facts

Have you ever tried black bean brownies?

Or is the idea just way too weird for you? The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!