So I have been hearing about Black Bean Brownies for a while now and I couldn’t resist making them for my mother’s Hanukkah party last weekend. Of course I didn’t tell anyone that there were black beans in the brownies until after they had tasted them. My older brother asked what kind of extract I used in them. That’s when I said, “No extract, just black beans.” This was followed by a blank stare from my family. Even my mother who used to put shredded carrots in our chocolate chip cookies when we were kids hadn’t heard of using black beans in brownies.
The brownies tasted pretty good and the major plus… wait for it…. is you really only want to eat one. The high protein count in the brownies provides less “empty calories.” This recipe will definitely curb your craving for rich brownies and you don’t have to feel guilty about it.
Black Bean Brownies
- 1 ½ cup flour
- 1 cup white sugar
- ¾ cup brown sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 15 oz. can black beans
- 1 cup mini chocolate chips or walnuts (optional)
- Preheat oven to 350 degrees F.
- Mix dry ingredients together in mixing bowl.
- Puree black beans (do not drain) and dry ingredients in a food processor until smooth.
- Spread mixture in a 9×13 inch pan.
- Bake for 22-26 minutes.
It is also possible to make these brownies with a brownie box mix and a can of black beans. Although I advocate for real food, this is a quick option for trying what these taste like.