Black Bean Brownies are moist, rich, and fudge-y.  I bet you never thought you would hear “black beans’ and “brownies” in the same sentence 🙂  Most people look at me like I’m crazy and ask if they heard right.  Yes – Black Bean Brownies are a thing and they are delicious!  They are also healthy and easy to make.

The recipe can be found here.

One thing I want to mention is this recipe can be Vegan, if Vegan chocolate chips are used, and it can also be Gluten Free, if the oats used are Gluten Free.

Start by preheating the oven and prepping an 8×8 baking pan with cooking spray.

Combine all ingredients in the bowl of a food processor, except for the chocolate chips, and process until smooth.  You might need to turn off the food processor and scrape the sides a few times.

Once processed, I like to pour the batter into a bowl and fold in the chocolate chips but you can add them to the food processor and combine.  Then pour into the baking dish and top with more chocolate chips.


Bake for 15-20 minutes.  It’s a little hard to tell when the brownies are cooked through (a toothpick inserted in the middle will come out a little gooey).  I like to watch for the edges to be visibly cooked and the center to not “jiggle” when the pan is moved.

One great part of these brownies is none of the ingredients are harmful if not fully cooked.  Go head and eat the batter or undercook the brownies.  Do make sure to let the brownies cool for about 20 minutes before attempting to cut into the pan (if you can hold off)!  They are very rich and gooey so the longer they can sit and cool, the easier they will be to serve.

Make sure to store the brownies in an airtight container.  They will last up to a few days on the counter but will last longer in the fridge.

The recipe can be found here.

Let me know what you think!  Will these become your new favorite recipe?  Will you try to trick your friends and family into eating them without mentioning the key ingredient?

Happy Cooking!

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