Thursday, February 21, 2013

Black Bean Brownies

A friend of mine requested I try out a recipe for Black Bean Brownies as one of my next kitchen adventures.  I like brownies and I like black beans... so I quickly obliged.  Plus, black beans sounded like a healthy and interesting twist on the original gooey, chocolatey (but no-so-good-for-you) brownie.  And black beans actually replace the white flour in these brownies!  Crazy.  I'm all about my sweets and desserts... could these healthier brownies made with a can of fiber-packed black beans possibly satisfy my sweet tooth?

Black Bean Brownies
based on a recipe from

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil (I used unsweetened applesauce)
1/3 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee or coffee grounds
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender;

Blend until smooth;

Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

These brownies have a spongier, drier texture than your regular brownie... but are still chocolatey and rich.  They actually remind me a lot of the Low-Fat Brownies I made using a box of brownie mix and a can of pumpkin.  You probably will not fool your kids or husband with these brownies, you can still taste a hint of the black beans.  However, they are a healthier option to original version made with white flour and they will satisfy a sweet tooth!  I think I will play with this recipe a little more to see if that black bean flavor can be masked.  But overall, I'd say they turned out pretty good. :)


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