Black Bean Brownies

Who would have thought that you could make black bean brownies???

black bean brownies

These are surprisingly delicious - but let me just say this: if you are expecting these to taste like regular brownies, you may be disappointed. (If you are craving a traditional brownie, use this recipe.)

But if you are wanting a delicious chocolately square with an unusual texture and a unique flavor - with lots of calcium and protein - or if you are looking for a flourless brownie - then give these black bean brownies a try. They really are tasty! (And no, you can't taste the beans.)

One of the keys to success with this recipe is ensuring that you purée the beans thoroughly. You need them to be very smooth. I tried using a blender, but was afraid I was going to damage the motor. A food processor works much better for this job.

The grain beverage I use is sold in the coffee aisle of the supermarket and is called "Krakus". It's a blend of roasted barley, rye, chicory and beet roots.

Don't overbake these! Unlike most baked goods, these will still be moist in the middle when they are done. (You can't use the toothpick test.) They are done when they look set and dry on the top, but they should not be hard. If you press your finger gently into the middle of the pan, it should leave a little dent.

Check that you have these staples at home

  • in the cupboard

    • canned black beans
    • unsweetened baking chocolate
    • instant grain beverage powder

  • in the fridge or freezer

    • butter
    • eggs
    • maple syrup
    • chopped walnuts

Get out your equipment

  • Essential

    • a food processor
    • measuring cups and spoons
    • a small saucepan
    • a mixing bowl
    • a square baking pan
    • a mixing spoon

  • Nice to have but not necessary

    • a spatula
    • a whisk (for beating the eggs) - if not, use a fork

    The recipe

    2 cups/500 mL cooked black beans

    4 oz/120 g unsweetened baking chocolate (4 squares)

    1/2 cup/125 mL butter

    4 eggs

    3/4 cup/180 mL maple syrup

    2 Tbsp/30 mL instant grain beverage powder

    1 cup/250 mL chopped walnuts

    Preheat oven to 350F/180C.
    Grease a square baking pan.

    Purée the beans in the food processor. Set them aside.

    Put the chocolate and butter in a small heavy-bottomed saucepan.
    Heat over low heat until melted.

    In a medium-sized bowl, beat the eggs.
    Add the maple syrup to the bowl and stir well.
    Add the melted chocolate to the bowl. Mix well.
    Add the puréed beans and grain beverage powder. Mix well.
    Fold in the nuts.

    Pour the batter into the prepared pan.
    Bake until set on the top, and still soft (about 40 minutes).
    Cool. Cut into squares.


    Ideas for making this recipe your own

    • Use 2 Tbsp/30 mL instant coffee granules instead of the grain beverage powder.

    • Use your favourite nuts - or leave them out completely. (How about trying almonds or pecans?)


    • Be sure to purée the beans very thoroughly. (I know that I've said this already, but it's important! You don't want to find any lumps in your brownies!)

    If you enjoy this black bean brownies recipe, you may also like these other recipes:

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