These black bean brownies are so chocolatey and rich that no one will suspect there’s almost two cups of beans in them!
When thinking about what to name these brownies, I thought about giving them a name without deluding to the fact there’s black beans in them… Like flourless brownies or secret ingredient brownies, but I thought I might as well and just come out with it from the start that there are black beans involved! No use skirting around the truth here, right?
Black bean brownies are nothing new to you if you follow many food blogs. I’ve seen countless numbers of recipes over the years, but never gave them a try. I mean, how good can brownies be when you take out the flour and substitute almost 2 cups of beans… I was extremely skeptical, right?
Well, let me tell you something, these brownies are out of this world! No one who tried them could taste even the slightest bean flavor and most people went back for seconds. My little 8×8 inch pan did not last long! They were super easy to make as well because everything is done right in your food processor. They literally took minutes to whip up and after 30 minutes of baking and some cooling time, you’re good to go!
The next time you’re looking to try something a little different with your dessert, why not give these a try! I think you’ll be surprised how good they are and will be making these many more times to come!
- 1 can (14 oz) no-salt black beans, drained and rinsed
- ¾ cup sugar
- ½ cup cocoa powder
- 2 eggs
- 1 Tbs. milk
- 1 tsp. vegetable oil
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground coffee
- ¼ tsp. salt
- ½ cup mini chocolate chips, divided
- 1 Tbs. sprinkles, optional
- Line an 8x8 in pan with foil and cooking spray, set aside. Then pre-heat oven to 350 degrees.
- Combine the beans, sugar, cocoa powder, eggs, milk, oil, baking powder, baking soda, ground coffee, salt and ¼ cup mini chocolate chips in a food processor. Process for 5-10 seconds and then scrape down the sides with a spatula. Process for another 5-10 seconds until everything is well blended together.
- Stir in the remaining ¼ cup chocolate chips.
- Pour the batter into the prepared pan and top with sprinkles, if desired. Bake for 28-30 minutes. A toothpick inserted into the center should come out with just a few crumbs attached. Cool completely (about 30-45 minutes) before cutting into squares and serving.
- Store leftovers in the refrigerator in a plastic bag or tupperware container. They will stay good for a few days, if they last that long!
*Recipe adapted from Gina at Skinnytaste