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The BEST Black Bean Brownies
My friend Linda gave me this recipe for black bean brownies about ten years ago. I made them, loved them, and lost the recipe.
About five years ago I was going through old recipes, removing recipes for foods I no longer eat and found this recipe.
Since it’s almost Valentine’s Day I have to share it with you as a chocolate treat, and also because when I couldn’t find this recipe, I tried other black bean brownie recipes and none of them were as good as this one. THIS IS THE ONE TO MAKE if you want brownies!
Then a friend came over tonight so I made them to just double-test the recipe and take the photo. I didn’t tell her what was in them. She loved them and asked what type of flour I used.
“No flour,” I said. She couldn’t believe it.
They really have a cake-like brownie texture.
If you don’t want to use butter, you could make them completely vegan with coconut oil. I haven’t tried it but let me know if you do.
You could add anything you want to these brownies. Larry loves them with walnuts and raisins.
These freeze really well and thaw in about ten minutes, so you don’t need to eat them all at once.
Larry LOVES these and your Valentine will love them too!
- 1 3/4 cups + 3 tablespoons cooked black beans (this is one 15-ounce can if you must, but it’s better to cook your own
- 3 large eggs
- 1/3 cup melted butter
- 1/4 cup cocoa powder
- 2 teaspoon vanilla extract
- 1/2 cup coconut sugar (or more to taste)
- 1/3 cup chopped walnuts
- Preheat oven to 350 degrees F.
- Line an 8-inch baking pan with unbleached parchment paper.
- Place the black beans, eggs, melted butter, cocoa powder, vanilla extract and coconut sugar in a food processor and blend until smooth.
- Pour the mixture into the prepared pan.
- Sprinkle walnuts on top.
- Bake the brownies for 30 to 35 minutes, or just set in the center.
- Cool before cutting into squares.