Black Bean Brownies

I stumbled upon this recipe and it immediately caught my attention due to the ingredients used in it. I did it and to my surprise I could not taste the beans at all. I made it just like this but next time I will try it without the coffee. The consistency of the brownies were just like any other. Be adventurous and give this recipe a try!

Ingredients:4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

8 thoughts on “Black Bean Brownies

  1. OMG. Beans?!?! Ok – this IS adventurous!!! I think I’m gonna have to try yours first! Did they REALLY taste like the real thing? I need more convincing! hehe

  2. I must say, I was a little skeptic when I first read black beans, but I found them to be very good!! The coffee added that extra little kick. It is definitely a healthy option to satifisfy that sweet craving!

  3. Ok when i first read the recipe, i was like omg black beans and brownies do not sound like a good mix. lololol However, after trying them last night i have to say that the only thing i tasted was a yummy chocolate fudge brownie. lol ABSOLUTELY DELICIOUS AND DEF. SATISFIED MY SWEET CRAVING. Thank u Chef K!!

  4. I haven’t tried this one but am willing to try it after eating the Sneaky Chef’s brownies (her sneaky ingredient was spinach!! and you wouldn’t even know it). The brownie wasn’t as chocolaty but def a healthier version that my kids love. Can’t wait to try these…Good luck with your training, Khania!!

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