Black Bean Brownies

Jason, who doesn’t like beans no matter how unrecognizable they might be (and they are truly unrecognizable in this recipe), thought these were “interesting” in kind of a neutral way. I thought they were interesting in kind of an awesome way.

I really loved the texture of these brownies — very smooth, while still being cake-like. I used oil, but since Jason could take or leave them, next time  — and there will be a next time — I’ll use applesauce to make the recipe lower in fat and higher in fiber. (Recipe slightly adapted from this one.)


  • 3/4 cup cooked black beans (if using canned, rinse very well)
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup sugar
  • 1 teaspoon instant coffee
  • 2 teaspoons vanilla extract
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons mini chocolate chips


  1. Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
  2.  In a blender, puree the beans with the oil.
  3. Add the eggs, cocoa, sugar, coffee, and vanilla. Blend on medium-high until smooth.
  4. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated.
  5. Pour into the prepared pan. Sprinkle chocolate chips on top.
  6. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan.



One Response

  1. Can’t wait to try these! Don’t tell my fam about them–I want to see if they’ll go for it.

    Jason gets his set of brownies and you and the kids get another. Easy peasy.

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