I know, I know – you’re reading this and feeling a little skeptical about the combination between black beans and brownies. But let me assure you, there is nothing to fear! Beans are a genius way to healthify your desserts, with zero compromise on flavor. My niece and nephew did not even notice the difference!
Adding black beans to this recipe makes brownies that are higher in protein and fiber- which will help to stabilize your blood sugars. The higher protein and fiber content will help you feel more satiated so you don’t eat that whole pan of brownies. Let’s get going with these because my mouth is watering!
Preheat the oven to 325F degrees. Add the black beans, oat flour, cocoa powder, maple syrup, baking soda, and salt to a food processor. Pulse for around 10 seconds, or until everything is blended in well. Add to a large bowl. Melt the chocolate chips with the coconut oil using either a microwave or double pot steamer. If melting in a pot, pay close attention to make sure the chocolate doesn’t burn.
Add the melted chocolate and coconut oil mixture, whisked eggs, and walnuts to the bowl with the blended ingredients, and whisk together well until you have a consistent batter. Spread the batter into a 8 x 8 inch parchment paper-lined square pan. Bake at 325F for 25 minutes. Once done, remove from the oven and allow to completely cool. Cut into 9 squares and you know what to do next!
Enjoy the decadent and delicious flavor that these brownies offer! Keep them around the house for a treat or bring to work for that midday snack you need to power through the rest of your day. Have we convinced you yet? Try them out for yourself and let us know what you think in the comment below! xo
- 1 cup black beans cooked
- 1/2 cup oat flour just blend rolled oats into flour-like consistency
- 1/2 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet baking chocolate chips
- 1/3 coconut oil
- 2 eggs whisked
- 1/2 cup walnuts chopped
-
Preheat oven to 325F degrees.
-
Add the black beans, oat flour, cocoa powder, maple syrup, baking soda, and salt to a food processor. Pulse for around 10 seconds, or until everything is blended in well. Add to a large bowl.
-
Melt the chocolate chips with the coconut oil using either a microwave or double pot steamer. If melting in a pot, pay close attention to make sure the chocolate doesn't burn.
-
Add the melted chocolate and coconut oil mix, whisked eggs, and walnuts to the bowl with the blended ingredients, and whisk together well until you have a consistent batter.
-
Spread the batter into a 8 x 8 inch parchment paper-lined square pan.
-
Bake at 325F for 25 minutes.
-
Once done, remove from the oven and allow to completely cool. Cut into 9 squares and enjoy!
Store in an airtight container at room temperature for up to 5 days!
Jas
September 8, 2014 at 11:37 am (6 years ago)This recipe is so on time. I just bought my first bag of dry means yesterday…red lentils. Now I’m looking for a recipe for lentils not has a soup. Anyhoo, I will be going back to the store to get some black beans to try out this recipe.
I’m on a mission to eat healthier. These brownies looks like they’ll do the trick with helping my sweet tooth. 🙂
Wendy
September 17, 2014 at 6:05 pm (6 years ago)good for you! maybe make some lentil patties with the lentils? happy cooking 😉
Sara from Sweden
September 8, 2014 at 12:36 pm (6 years ago)these look soooo good!!!
jade
September 17, 2014 at 1:17 pm (6 years ago)mmmmm. i made these the other day and kept waking up in the middle of the night to eat them ): PERFECT RECIPE! i ran out of honey while making them and had unsweetened dark chocolate so it wasn’t too sweet but they were still yummy! next time I’m prepared to have enough honey. thank you!!!!
Wendy
September 17, 2014 at 6:01 pm (6 years ago)awesome!!! glad you enjoyed!
Maria Fe
June 7, 2015 at 10:18 pm (5 years ago)Hi! I wanted to know if the black beans are cooked or raw. Also, could I use any other beans? Black beans are not very common here in Peru
Wendy
June 8, 2015 at 1:14 pm (5 years ago)black beans are cooked. and yes you can use any kind of beans! red beans are a great substitute. saludos desde nyc!
Trish
June 10, 2015 at 11:12 pm (5 years ago)Just made these, super delish. Used dark chocolate :p
Wendy
June 16, 2015 at 9:46 am (5 years ago)yum!!
Yemi
April 27, 2016 at 3:38 pm (4 years ago)I cannot believe how delicious these are! I am literally in awe that brownies could somehow be healthy and incredibly tasty!
Ashley
March 8, 2018 at 7:36 pm (2 years ago)I love love LOVE! this recipe. I did make a couple small changes though. I passed on the walnuts and instead of only using 1 cup of black beans, I use a whole can. The kidney beans seem to keep the brownies more moist so I tend to use that instead of black beans. Once I made the mistake of forgetting to check for no added salt. I wont be making that mistake again. This is such a great recipe though. Thanks for sharing it
Wendy
March 9, 2018 at 5:35 pm (2 years ago)YAY! Happy it worked out for you! Thanks for sharing your modifications
Tracy
February 22, 2019 at 1:14 am (1 year ago)They came out very cakey and sort of dry for me. I was a little short on beans (I was using up leftovers in the fridge)–by maybe an 1/8 cup. I chopped unsweetened baking squares for about 3/4c of chocolate chips and used regular chocolate chips for the other 1/4c. No walnuts. I think I want to try again because I really wanted this recipe to work, but any thoughts on what could have gone wrong? I wasn’t watching the baking, so I probably could have pulled them out early.
Wendy
February 25, 2019 at 5:08 pm (1 year ago)Hmmm with baking, it’s really important to follow things to the t because it’s easy for the recipe to come out differently with any minor changes. I’ve done them several times and they’re always really moist! Sorry you ran into some difficulties- hope you get it right next time!