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Fudgy Black Bean Brownies

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Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

I just now noticed that this is the second recipe I’ve pulled from Sarah’s recipe box to share here on the Tasty Kitchen Blog. It was pure coincidence, but after these Fudgy Black Bean Brownies, I’ll be pulling from her TK recipe box even more. Sarah knows her chocolate desserts, and these brownies are no exception.

These brownies are made in the bowl of the food processor entirely (no cleanup!), and they’re also relatively healthy with a gluten-free option. I didn’t think all of my chocolate dreams were going to come true with this recipe, but they really did. You might be discouraged by the recipe title, but don’t be. If the black beans are pureed very, very well, they are completely indistinguishable. I promise. Cross my heart. I wouldn’t tell a lie here on the Tasty Kitchen Blog!

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

So yes, we’re really making brownies with black beans. Embrace it. They’re good for you!

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

Let’s start with our lineup of ingredients: black beans, cocoa powder, applesauce, sugar, vanilla, salt, almond flour, an egg, baking soda, and cooking spray. I used regular flour in place of the almond flour successfully, but Sarah’s original recipe is gluten-free with almond flour.

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

You’re going to need a food processor for this recipe. I’m worried if you just hand-mashed the beans, you would have bean skins in the final product. I don’t think you want that, so use a food processor, my dears.

Into the bowl of the food processor goes the beans first. Puree them very, very well. Stop and scrape the sides several times to ensure everything is well blended.

Next, Sarah says to add all the dry ingredients: cocoa powder, baking soda, almond flour, and salt.

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

Add the wet ingredients: sugar, applesauce …

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

… egg, and vanilla.

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

Spray a mini muffin pan with 24 cups with cooking spray very well. This is something originally omitted in the recipe, but when I reached out to Sarah, she definitely recommended it.

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

Then, use a cookie scoop to make quick work of the batter. You will get 24 mini fudgy brownies. That’s a lot of brownies for not a lot of work. Sarah makes me one happy pregnant lady!

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

Here’s what it looks like before baking.

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

And this is after the brownies have baked.

 
 
 
Tasty Kitchen Blog: Fudgy Black Bean Brownies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple and Sweets.

Thanks again, Ms. Sarah! Your blog Simple and Sweets continues to inspire me in the kitchen, and keeps me very well fed!

 
 

Printable Recipe

Fudgy Black Bean Brownies

See post on Sarah’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 24

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Description

Obviously, using black beans makes these brownies way healthier, but I’m not even focusing on that fact right now.

These are probably some of the best brownies I have ever made. They are thick, with soft centers, a crunchy top, and fudgy. They melt in your mouth.

Ingredients

  • 15 ounces, fluid Canned Black Beans, Drained And Rinsed
  • 9 Tablespoons Unsweetened Cocoa Powder
  • ¼ cups Almond Flour
  • 1 teaspoon Baking Soda
  • ⅛ teaspoons Salt
  • 1 cup Sugar
  • 1 whole Egg
  • 4 ounces, fluid Applesauce
  • 1 teaspoon Vanilla Extract

Preparation Instructions

Preheat oven to 350ºF.

In a food processor, blend black beans until they form into a smooth paste. You don’t want any chunks of black beans in your brownies.

Add in cocoa powder, almond flour, baking soda, and salt. Pulse the food process a couple more times to combine.

Add in sugar, egg, applesauce and vanilla. Run the food processor until everything is completely mixed together.

Spoon mixture into a mini muffin pan, filling each ¾ full. Bake for 15–20 minutes, or until the brownies are set, pull away from the side of the pan, and a toothpick inserted in the center comes out clean.

 
 
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Growing up in a food-obsessed family and spending a lot of time in her Aunt Rose’s restaurant as a child, Christina was destined to be a fantastic cook. She’s a private chef during the day, but cooks for two at home. Like all of us, she has a sweet tooth that needs indulging after dinner. After becoming frustrated with the lack of recipes made for two, especially in the dessert category, she took matters into her own hands and started her blog, Dessert for Two, to share how she takes Southern classics (and a few surprises) and turns them into recipes that are perfect for just a few people. Her first cookbook is due out in February 2015.

 

7 Comments

Comments are closed for this recipe.

Gidget on 3.27.2015

We tried these this week using 1/3 cup of Stevia instead of Sugar and they are wonderful… really fills that chocolate void.

Kristi R on 3.25.2015

I’ve had black bean chocolate cake and brownies (gluten free and not), and they are SO GOOD! The beans give a richness to it that I absolutely love. :)

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Erika (TK) on 3.25.2015

Hi Liv! It’s just the photo angle and the way the shadows fall on each brownie.

Liv A on 3.25.2015

Is it just the photo angle or does it look like two different brownies? One is very dark and the other looks more fudgy.

JenniferK on 3.24.2015

I will try these today! And I am always happy when a brownie recipe calls for cocoa powder instead of baking chocolate.

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kay43026 on 3.23.2015

I’ve made variations of this before…and they’re quite tasty each time. Quick. Easy. Yummy.

I’ve even been LAZY on occasion and just used a box of brownie mix along with a can of (well drained/rinsed), whizzed in the food processor, black beans.

Mary Lou Kemp on 3.23.2015

I cannot wait for this cookbook to come out. It is just my husband and myself now and I would love to make recipes that didn’t feed a crowd. This would certainly cut down on a lot of leftovers that eventually end up in the trash!