I heard about using black beans in brownies a few years ago, and never thought in a million years I would give it a try. But, something must have come over me last week because I made them. And <gasp> I liked them! This is a big deal for me, because I am a brownie girl. No, I do not mean I am a Brownie Girl Scout, and I never was. I mean, I.love.brownies. If you ask me my most regular craving, it is brownies - boxed brownies.
Although I still prefer regular chocolate fudge boxed brownies over these black bean brownies, I was very impressed with the texture, taste and even the look. I tried homemade brownies a few years ago and they turned out flat and gooey. I'm a cake-like brownie kinda gal. I always add the extra egg to the boxed mix. These black bean brownies? Definitely dense and fudgy, but thick enough to resemble the cake-like height that I like.
This is what happens when I walk too fast with a plate of stacked brownies.
This is what happens when I don't pick them up fast enough. 🙂
Some reviews to the original recipe complained the brownies turned out gritty. Mine were not at all gritty and I am almost certain that those reviewers did not fully process the beans until smooth. So, please don't make the same mistake. There were also mixed reviews on how powerful the black bean taste came through. My first bite, I thought the black beans were too noticeable. Then I realized that as long as I had one chocolate chip in my bite, the black beans were disguised. Ben didn't notice the black beans at all.
The best part? You can feel better about eating dessert! This is a great way to get your kids and even yourself consuming more fiber and protein. Plus, it seems these days that we all know someone who is on a gluten-free diet. Next time they come over, surprise them with brownies!
Fudgy Black Bean Brownies
- 1 (15-oz) can black beans, drained and rinsed very well
- 3 large eggs
- 3 tablespoons canola oil
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- Pinch of salt
- 1 cup semi-sweet chocolate chips , divided
- Preheat oven to 350 degrees F. Lightly grease an 8-x 8-inch baking pan with nonstick spray.
- In the bowl of a food processor fitted with the blade attachment, process the black beans in the until smooth. Add the rest of the ingredients, except the chocolate chips then process again until smooth. Add ½ cup of the chocolate chips then pulse a few times until just incorporated.
- Transfer the batter into the greased pan and smooth with a rubber spatula. Sprinkle the top evenly with the remaining ½ cup chocolate chips.
- Bake for 30 to 35 minutes, or until the edges start to pull away from the sides and it passes the toothpick test. Cool completely in the pan, then slice into squares.