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Black bean brownies are healthy, moist, and so chocolaty! If you aren’t told that there are black beans in the brownies, you would never be able to tell.
OK. I admit when I saw Melissa D’Arabian whipping these up on her show on Food Network Saturday morning I was a little skeptical. I could not believe what I saw her put in a blender and turn into a platter of yummy sweetness…
Canned black beans!!
I love black beans…I mean I really love them. Not just because they are healthy but also because of their versatility. Just when I thought I had prepared black beans every possible way, Mrs. D’Arabian threw me a curve ball. ????
There was a week last summer when we had black beans in some form every night. Soup, “burgers”, dip, hummus…you name it, I made it. I was transitioning us into a meatless phase (long story for another time) so I wanted my family to see that we could have a filling and satisfying dinner without meat. I think I may have taken the bean thing a little too far…if you know what I mean. ????
Anyhow, off topic….AGAIN! Back to the black bean brownies.
You will not believe how easy these are to make. I made them entirely in the blender. I did not tell anyone I was making them, because I wanted to see if they noticed at all. Guess what? They didn’t!
Give the black bean brownies recipe a go, and let me know what you think of them!
Recipe Source: Food Network / Melissa D’Arabian
5 minPrep (inc. refrigeration & rest time)
20 minCook Time
25 minTotal Time
Ingredients
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup vegetable oil, or olive oil
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 teaspoon instant coffee or espresso
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips, divided
- 1/3 cup flour
- 1/2 teaspoon baking powder
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
- In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with powdered sugar and serve.
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