I’ve been working for a while to perfect my black bean brownies and today it finally happened! The others I have made have just tasted a bit off. Today when I made these and asked Bill to taste them, he immediately said, “What’s in them? Kale or some other $%@* like that? Wait… don’t even tell me.” So I didn’t!
Bill’s review came back saying they are the best brownies I’ve made to date! Wahoo!
With the addition of the black beans they are high in Vitamin D, iron and potassium and have a great boost of protein as well. Win!
These can be made as is or in a brownie pan or brownie bite pan (which I’m excited to try next!). And this recipe can be used as a base for other recipes too so stay tuned!
1 15oz can black beans, rinsed and drained
4 tablespoons water
2 teaspoons vanilla
3/4 cup butter, melted
2 cups sugar
1 cup unsweetened cocoa powder
1 cup gluten free flour (I use this one)
1/2 teaspoon salt
1 cup mini chocolate chips (I use these)
- Heat the oven to 350˚F. Line a 9×9 metal baking pan with parchment paper.
- In a food processor, process the beans, water and vanilla until smooth and no chunks remain. Transfer the bean mixture to a mixing bowl.
- Stir in the melted butter and eggs. Mix until well combined.
- Add the sugar, cocoa powder, flour and salt to the bean mixture and mix well.
- Mix in the mini chocolate chips just until combined. The batter will be very thick.
- Transfer the batter to the prepared pan and smooth to the corners and into an even layer.
- Bake 30-35 minutes or until a cake tester comes out clean.
- Remove from the oven and cool completely before cutting.
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