Black Bean Brownies

(Picture to come…)

Now… hear me out before you turn your nose up at this.  Black beans in brownies… whoever heard of such a thing?  But I swear:  these are deliciously fudgy brownies that even the most particular brownie lovers will love.  They even won a taste testing challenge against traditional brownies on a college campus!

If my pleading and the opinions of notoriously unhealthy college students  isn’t enough to convince you to try this, well, then let logic reign:

Calories and Fat in the butter and eggs in the traditional recipe:

1 cup Butter:  1627 Calories, 184 g fat

4 Eggs:  284 Calories, 20 g fat,

Total:  1911 Calories, 204 g fat

Kinda makes you feel like you can only have one bite, instead of devouring the entire pan… doesn’t it…

Calories and fat in a can of black beans:

270 calories, 1.5 g of fat

Go ahead.  Check those numbers for me.  On multiple sites.  I had to do it myself too.  If that doesn’t convince you to at least give this recipe a try next time a chocolate craving hits, I don’t know what will…

You can replace the butter and eggs in any brownie recipe or even the boxed stuff with a can of black beans well blended with a splash of water, but my favorite brownie recipe has always been Alton Brown’s Coco Brownies – you’ll find the modified recipe below.

*note, whatever recipe you choose, shave some time off of the time listed in ingredients, these cook a little faster.

~ Betty

Black Bean Brownies:  Modified Coco brownies from Alton Brown


  • Baking spray
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
  • 1 can black beans, well rinsed
  • 1 splash water


Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

Blend black beans with a splash of water in a food processor or blender until smooth (otherwise you’ll get bean chunks in your brownies). In a large bowl or the bowl of a stand mixer, add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured (I cheat and use Pam for baking…) 8-inch square pan and bake for 35 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool.


One Response to “Black Bean Brownies”

  1. Kara Says:

    Can this really be true? Don’t black beans belong in chili?

    I tried to substitute applesauce for oil for brownies once to try to make them healthier, but they came out really chewy and noticeably not as good.

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