If you’re anything like me, your love for brownies may have brought you to the black bean brownie trend. When black bean brownies hit the baking scene, all I could think was — this is blasphemous! Black beans in brownies? Awful! Never! But every recipe claimed no one would ever suspect black beans. I had to give it a try. Can you guess what happened?
I was deceived by a lie– we all were! The brownies tasted like black beans.
I was determined to develop a black bean brownie recipe that didn’t taste like beans and cocoa blended with a bit of sugar. I’m pleased to report that I was successful! My black bean brownies are decadent and rich in chocolatey flavor. And no one will ever be able to tell that there are black beans in them — really! See the recipe below to learn how you can create these delicious treats, too.
Black Bean Brownies
- 1 15-ounce can black beans
- 3 tablespoons unsweetened vanilla almond milk
- 1/4 cup almond butter
- 6 tablespoons cocoa powder
- 2 tablespoons ground flaxseed
- 2 teaspoons pure vanilla extract
- 1 cup organic raw coconut sugar
- 1 tablespoon pure maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips
- 8-by-8-inch baking dish
- parchment paper or cooking spray
- large food processor
- silicone spatula
- medium bowl
Preheat your oven to 350 degrees. Line an 8-by-8-inch baking dish with parchment paper or spray it with cooking spray.
Pour the can of black beans into a sieve. Rinse the beans under cold water until the water runs clear.
In a large food processor, process the black beans with the unsweetened vanilla almond milk until the mixture is extremely smooth.
Add the almond butter, cocoa powder, ground flaxseed, vanilla extract, coconut sugar, maple syrup, salt, and baking soda to the processor. Continue to process until the mixture is smooth. Stop processing every now and then to scrape down the sides of the processor with a silicone spatula. This will ensure that the ingredients are mixed evenly.
Carefully pour the brownie mixture into a medium bowl. Stir the batter, ensuring that the ingredients are well blended. Fold in the chocolate chips.
Pour the batter into the prepared baking dish. Use the silicone spatula to spread the mixture in the pan. Bake for 20-25 minutes or until the tops of the brownies feel firm to the touch, and the edges begin to crust.
Allow the brownies to cool for 30 minutes before attempting to slice them into squares. The brownies will be fudgy and can be placed in the fridge to firm up. Enjoy!
A blender may be used in place of a food processor, but it will be more challenging to achieve a smooth batter, which is the key to a rich, chocolatey flavor without the taste of black beans.
Making The Best Black Bean Brownies
Our black bean brownies are naturally sweetened, gluten-free, and vegan. Black bean brownies are a healthier choice and a perfect allergy-friendly alternative dessert. For the best black bean brownies, we recommend using the following ingredients:
- Justin’s Classic Almond Butter
- Ghirardelli Premium Baking Cocoa
- Bob’s Red Mill Premium Whole Ground Flaxseed Meal
- Wholesome Organic Coconut Palm Sugar
- Enjoy Life Semi-Sweet Mini Chips
You’ll want to use a food processor to make your brownie batter as smooth as possible. A smooth batter is the key to delicious black bean brownies.
Not all black bean brownie recipes are created equal. I’m here to attest that these are the most delicious black bean brownies you will ever taste! You may be shocked to find that you prefer them to your old standbys.