Black Bean Brownies
I love this recipe. I know what you’re thinking, “I don’t know how I feel about Black Bean Brownies?” But trust me, these are gooey, chocolatey and good for you! A winning combination in my books.
About this Recipe
By: Erin O’Neill – Accredited Practising Dietitian
These black bean brownies are the solution to getting your chocolate fix while also looking after your gut. By switching out the flour for the black beans, you’ll be getting 1 of your recommended two servings of legumes a week, 7 grams of gut-loving fibre (prebiotics) and 8 grams of protein (bound to keep your appetite satisfied).
I promise if you don’t tell anyone that these brownies are made from black beans instead of a traditional recipe, they’ll never know.
I use this recipe to get legumes and more fibre into my super fussy son. He is none the wiser – he just thinks they taste amazing.
- 2 cups black beans (canned, drained and rinsed)
- 3 large eggs
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup cocoa powder
- 1/4 cup sugar
- 1/4 cup honey
- 1/2 tsp baking powder
- 100 grams dark chocolate (at least 70% – chopped and divided)
- 1/4 cup sliced almonds (optional)
Step by Step Instructions
Preheat your oven to 180 degrees Celcius and line an 8 x 8-inch baking tin with baking paper. Trace the bottom of your baking tin onto the baking paper and then cut it out and it will fit nicely inside the bottom. Then cut 4 x 8-inch length rectangles and line the sides. I find that spraying a little bit of oil on the paper helps to hold it in place. You can watch this video for more guidance about lining your tin.
Drain the liquid from the canned black beans and rinse them in a colander under running water until the water is no longer frothing. Next, add them with the eggs into a food processor and blend them. While they are blending, slowly add the oil in a steady stream. You will want to blend the beans until they are very smooth – about 60 seconds.
Now, add the vanilla, cocoa powder, sugar, honey and baking powder to your black bean batter in the food processor. Blend it all together until it is combined and wipe down the sides of the bowl periodically to ensure all the mixture is combined well.
Add half of your chopped chocolate to the brownie batter and pulse it in the food processor about 4 to 5 times so that it is all mixed in.
Now scrape your brownie batter into the tin you prepared at the start and smooth the mixture out so it is nice and level. If you would like to at this point, you can sprinkle the remaining chopped chocolate and sliced almonds on top.
Bake it in your preheated oven for 30 to 35 minutes or until you can insert a toothpick into the centre and only a few moist crumbs come out.
This is the most difficult part of the whole recipe – it’s best to let the brownie cool completely before putting it in the fridge for at least 4 hours, before cutting it into pieces to serve. I know, torture!
Black Bean Brownies
- 2 cups black beans canned, drained and rinsed
- 3 egg large
- ¼ cup extra virgin olive oil
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup cocoa powder
- ¼ cup sugar
- ¼ cup honey
- ½ tsp baking powder
- 100 grams dark chocolate (at least 70%) chopped and divided
- ¼ cup sliced almonds optional
- Preheat the oven to 180 degrees Celcius and line an 8 x 8-inch baking tin with baking paper.
- Add the canned black beans and eggs to a food processor. Turn it on and stream in the oil. Let the food processor blend for about 60 seconds, or until the black beans are very smooth.
- Add the vanilla, salt, cocoa, sugar, honey and baking powder to the black bean batter. Blend until it is all combined, scraping down the sides of the bowl if needed.
- Add half of the dark chocolate to the brownie batter and pulse 4 or 5 times until it is mixed in.
- Transfer the brownie batter to the prepared tin and smooth into an even layer. Sprinkle the remaining chocolate and almonds evenly over the top of the brownies (optional).
- Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.
- Let the brownie cool completely before transferring to the fridge for at least 4 hours before cutting into squares.
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