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Fudgy Black Bean Brownies

by on January 7, 2015 in Brownies and Bars, Desserts January 7, 2015 Brownies and BarsDesserts
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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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

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.

5 Comments

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Edith D Thurman on 10.28.2015

I just made a pan black bean brownies, while they are very good they are a bit dry. So I was looking to see if I could use almond flour in them, and thats when I found this. Yours sounds great, plus the ones I made did not have eggs in them, next time it will! They are good, but a bit dry. I used Chocolate covered Katie’s recipe. I will be trying this pretty soon! :) It sounds great. I’ll just have to figure out how to convert the sugar into stevia powder, or at least half of it, then I can use coconut sugar or agave for the other half!

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Sarah on 7.27.2015

Hi Amy,

Sorry I just saw this comment now! Yes, you can use a cup 4 cup gluten free flour mix. I have been experimenting with gluten free flours recently and I really like the better batter brand, but feel free to use your favorite blend.

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Amy Phillips on 3.29.2015

We have a nut allergy in our family. Is there any way to use “Cup for Cup”, a gluten free flour?
Or even regular AP flour? Thank you so much. I’m anxious to try.

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Jessipes on 3.26.2015

I’m always looking for a new black bean brownie recipe! Thanks for sharing!

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DessertForTwo on 3.2.2015

Hi there, Sarah! Just a quick question: do I need to grease the mini muffin cups?

2 Reviews

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terrilw on 1.22.2017

Oh my gosh! These are incredible!! I’ve never made black bean brownies before and wasn’t sure what to expect but wow, blown away. Even my husband, who’s skeptical about anything “healthy,” thought they were amazing. I will definitely make these often — no guilt. I did see a question in the comments about greasing the muffin cups and no answer. So I tried it both ways and would definitely recommend spraying with Pam. Also, I used regular flour instead of the almond flour.

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LavandulaLady on 3.26.2015

I’ve been seeing recipes for ‘black bean brownies’ for several months now, but this was the first time to actually try one, and it was *surprisingly* really good. The only thing I did different from the recipe was to cut back on the sugar, to about 2/3 cup; I don’t like things too sweet and that was perfect for me.

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