Black Bean Brownies
These brownies are deceptively delicious and will easily trick children, like our Chef’s daughter who is a notoriously picky eater, into believing they are eating a classic “bad for you” brownie when they are really eating a bunch of black beans. The tricky little legumes take the place of flour for this recipe and leave you with a decadent dessert full of chocolate flavor and a little less guilt than had you reached for your classic boxed brownie.
This recipe calls for coconut oil or vegetable oil, but Jeff used vegetable oil because that’s what we had on hand. For the unsweetened cocoa powder, he took the opportunity to use our “wonderful Black Onyx Cocoa Powder.” This cocoa powder made the brownies nearly black in color, a rare quality in things you can eat, so it was particularly exciting. The sugar used was our Organic Coconut variety, which has a bit of a brown sugar flavor and adds a little more dimension to the brownies.
In place of chocolate chips, we used Organic Cacao Nibs and a mix of some dark and milk chocolate that we had leftover from the holidays. The recipe says to put the chocolate on top of the batter, but Jeff wanted it to be mixed in and he thinks it was better that way since the melting chocolate turned into little chocolate pockets that gave a flavor rush when they were bitten into. For our topping, chopped almonds were the nut of choice, but you could use walnuts or even more bits of chocolate if you would prefer. We cooked our dry black beans in our Instant Pot. You could probably use canned black beans, but that would add a lot of unnecessary sodium to your recipe. Using a food processor will get the beans to the recommended puree consistency.
After your brownies have cooled, you will not have to worry about storage because they will fly off the table. Our taste testers were seen devouring them in huge bites, with our graphic designer yelling at yours truly to “slow down and eat like a human.” Double your recipe if you want to ensure you will get to try them yourself!
- 1 can (15.5 oz) Black beans, drained and rinsed or 1 1/2 cups cooked dried beans.
- 3 eggs
- 3 Tbsp vegetable oil
- 1/4 cup Black Onyx Powder
- 3/4 cup Organic Coconut Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp baking powder
- 1 pinch Salt
- 1/4 cup Organic Cacao Nibs
- 1/4 cup dark chocolate chips
- 1/2 cup toasted almonds, chopped (optional)
- Preheat oven to 350 degrees (F).
- Lightly coat an 8x8 pan with oil or pan spray.
- In a food processor process black beans until mashed.
- To the beans, add eggs, vanilla Black Onyx Powder, baking powder, salt, sugar and coconut oil. Process until smooth with a thick batter consistency.
- Add dark chocolate chips to the batter and mix with a spoon to combine.
- Pour batter into the baking pan and sprinkle walnuts on top of brownies.
- Bake for 30-35 minutes or until a toothpick inserted into the middle of the brownies comes out clean.
- Let cool, cut into 16 squares and serve.