Sunday, January 12, 2014

Black Bean Brownies

Does that photo above look like a lower calorie, lower fat, lower carb, gluten free, "healthy" treat?
It does not.
It looks like a delicious, chocolatey brownie. 
Which it is.
It is ALSO all of those healthified things. Weeeeeeeird, right?
It's true. 
The secret is black beans, in case you didn't guess that from the title. This is one of those recipes you have to try to believe. The taste is really good, very chocolatey. The texture is good but it is a little more cake-brownie than it is brownie-brownie. So, as long as you are not expecting a really dense, fudgey brownie you won't be disappointed. 

Black Bean Brownies
(Adapted from a recipe by Frances Budney, Saskatoon, Sk.)

19 oz can black beans, rinsed & drained
4 eggs
2 Tbsp olive oil
1 Tbsp vanilla
1/2 cup brown sugar
1/4 cup baking cocoa
1 tsp baking powder
pinch salt
1/4 cup pecans, finely chopped

Preheat oven to 350. Line a 9 X 9 pan with parchment paper, spray lightly with cooking spray, set aside.
Place all ingredients, except for pecans, into a blender (or food processor). 

Process until smooth, scraping down sides as necessary.
Pour batter into prepared pan.

Sprinkle with the finely chopped pecans.

Bake at 350 until toothpick inserted near center comes out clean, about 20 - 25 minutes. 

Let cool in pan before running a knife around the edge to loosen and using the parchment paper "handles" to lift out of pan and cut. 

I made mine in a 9 X 9 pan because I wanted it a bit thinner. If you are looking for a thicker brownie then bake it in an 8 X 8 pan. You will probably have to increase your cooking time by about 10 minutes or so. 
In case you were curious about the nutritional counts (using Myfitnesspal):
1/16th of the recipe is - 94 calories, 9 carbs, 4 fat, and 4 protein.
For a "regular" brownie the same size, it is - 270 calories, 43 carbs, 11 fat, and 2.7 protein. 
I love that you just throw everything into the blender. It doesn't get much easier than that. 
You definitely want to make sure you process it until the black beans are smooth though. I don't imagine it would be to good to get a chunk of bean in your brownie. 

Don't miss out on tons of fantastic links. Visit Ms. enPlace, Jam Hands, Kitchen Fun With My 3 Sons, and The Velvet Moon Baker and Feeding Big and Memories By The Mile.


  1. Oh, my word. I have read about black bean brownies, but haven't ever tried them. Your pictures look so delicious, I am absolutely going to try them. My husband and I are looking for healthier options, and with the beans and olive oil, these brownies fit the bill. Thank you for sharing them at Treasure Box Tuesday! ♥

  2. This is a must make for me.. love black beans and with chocolate- YUM!

  3. They really don't look like healthy treats. They look fudgy and decadent. Just the kind of thing I like. I've heard about black bean brownies, but have always been too afraid to try them. Your pictures turn that around.
    Thanks for linking!

  4. They don't look healthy at all! They look so delicious. I'll definitely be trying these. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

  5. I made these this weekend and they were really good! Would make a nice base for cake too. I might try them next time with melted coconut oil and instant espresso powder. I might make avocado or whip cream icing so they are like a really good cake. YUM! Thanks for the great recipe - it is now a staple.

  6. These look amazing! If you were trying to stay away from sugar, what would you use as a replacement?

    1. Hmmm... you could try halving the amount of sugar or using a sugar substitute such as Stevia. Let us know if you come up with something! :)