These black bean brownies are everything you could possibly want—moist, rich and fudgy with big chocolate flavor. Black beans not only enhance the texture but also give these brownies a nutritional boost! Packed with protein, fiber and essential vitamins, black beans make this dessert satisfying.
Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. Sanitary And Cleaning Materials
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
You would never guess what the secret ingredient is in these Black Bean Brownies if you didn’t already know from the recipe's name. Black beans, rich with fiber and antioxidants, not only give these brownies a nutritional boost, but they also contribute to the rich, fudgy texture. Plus they stand in for flour, making the brownies gluten-free. Instant coffee enhances the cocoa flavor that is deepened further by the chocolate chips. Keep reading for our expert tips, including what “add-ins” work well in these brownies.
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
1 (15-oz.) can no-salt-added black beans , rinsed
Preheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray.
Place rinsed beans in a food processor; process until a mostly smooth, thick paste forms, about 1 minute, stopping to scrape down the sides as needed.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Add 3 large eggs, ¼ cup oil, 2 tablespoons maple syrup and 1 tablespoon vanilla; pulse until combined, about 5 pulses. Add ½ cup sugar, ¼ cup cocoa and ½ teaspoon each baking powder, coffee granules and salt; pulse until thoroughly combined, about 5 pulses.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Transfer the batter to the prepared pan, spreading into an even layer. Sprinkle ½ cup chocolate chips over the top.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Bake until the center is fully set and the edges just begin pulling away from the pan’s sides, 23 to 25 minutes. Let cool in the pan on a wire rack until room temperature, about 30 minutes, before cutting and serving.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Both cocoa powder and cacao powder come from cacao beans, but they are processed differently, and you should not use them interchangeably in recipes unless specified. Cocoa powder is processed at a higher temperature where the beans are roasted, resulting in a less bitter product. Cacao powder is processed at a lower temperature where the beans are not roasted, resulting in a more bitter product. Look for unsweetened cocoa powder in the baking aisle of major supermarkets.
No worries. We like using a food processor because we get great results quickly, but a blender does a good job, too.
Store brownies in an airtight container at room temperature for up to 5 days. You can also freeze these brownies, tightly wrapped in individual pieces, for up to 3 months.
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
Good Sanitary Pads Fiber (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.