Black bean brownies have been all the rage for quite some time. There are recipes all over the Internet for these rich, flavourful treats. That’s for good reason… they are a fantastic chocolate fix.
They also have some added bonuses:
- They are more filling than regular brownies. A little piece goes a long way.
- They are a wonderful gluten free option
This basic recipe allows great opportunities for customizations:
- Add a pinch of cayenne pepper for an added spicy kick
- Add grated orange rind to the batter for more orange/chocolate flavour
- Add chopped walnuts for extra texture and crunch
- Adding an extra egg will make the brownies less dense and chewy, and more “cake-like”
- Instead of sprinkling chocolate on top, sprinkle peanut butter chips
There are so many options to choose from.
I use a food processor to make my brownies. It really helps to grind up the beans until they are smooth. You can opt to use a blender, but it needs to be fairly high powered. I would recommend blending the beans before adding the other ingredients if you are using a blender.
Black Bean Brownies Recipe
|Servings||Prep Time||Cook Time|
|16||5 minutes||50 minutes|
- Measurement Note: 9 oz of drained, rinsed beans is about 1 can (14 oz). It is also about 1 1/2 Cups or 250 g.
- This recipe can use either Natural or Dutch Process Cocoa. Use what you have on hand. If you use Dutch Process, the brownies will be darker.
- The salt sprinkled on top is ground coarse sea salt. It add a salty flavour when you bite into the brownie. If you are restricted for salt intake, simply leave this salt out.
- These brownies need to be stored in the fridge because of the black beans.
- 9 oz Drained and Rinse Black Beans
- 100 grams (1/2 Cup) White Granulated Sugar
- 30 grams (4 Tablespoons) Natural or Dutch Process Cocoa Powder
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Powder
- 2 Tablespoons Orange Juice
- 1 Large Lightly Beaten Egg
- 1 Pinch Salt
- 50 grams (1/2 Cup) Chopped Dark Chocolate
- Sea Salt