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Decadent Black Bean Brownies

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 Yes, I know what you are thinking because it was the exact same thing I was thinking before I made these for the first time.  To say I was skeptical would be too kind.  I was downright afraid to try these, so instead of making them, I filed them away as “interesting.”Well, last week, I was desperate for something decadently chocolate without killing my attempt to get back on track after the holidays.  And the wedding.  And the cruise.  (It wasn’t the best four weeks for my hips….)

The time had come to pull up my brave baker panties and give Black Bean Brownies a try.  Heaven help me….

 

HOLY COW!  These were amazing and I was nothing but furious with myself for not trying them ages ago when I first found the recipe.  Fudgy, moist and oh, so chocolatey.  Exactly what I needed but in a much healthier form than normal.
 
 

The true test for my new brownies came at 3:30 when my kiddos got home from school.  All I said was that there was a special treat on the counter for them.  After they each devoured their brownie, I told them about the black beans.  My 13 year old son had a look of horror momentarily, but it was quickly replaced with a request for a second brownie.

If I can produce a brownie that is this healthy and still be so decadent at the same time, I say, bring on the black beans by the case full!!

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Decadent Black Bean Brownies

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Ingredients

Scale
  • 1 1/2 C cooked black beans (15 ounce can, drained and rinsed)
  • 2 Tb cocoa powder
  • 1/2 C oats
  • 1/4 tsp salt
  • 1/3 C agave
  • 2 1/2 tsp Truvia
  • 1/4 C coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 C mini chocolate chips, plus a few more to sprinkle on top (you can sub in sugar free chips or vegan chips as desired)

Instructions

1.  Preheat oven to 350 degrees and lightly grease a 8×8 pan.
2.  In a food processor, run the oats for about a minute until finely ground.  Add all the remaining ingredients except for the chocolate chips.  Run the processor for one minute, stopping half way through to scrape down the sides of the bowl.  Remove the blade, then stir in the chocolate chips.  Spread batter into your pan and bake for 18 minutes.  Cool at least 15 minutes before cutting into the pan.  I think they are best after they have chilled in the fridge!

  • Author: Carole

Nutrition

  • Serving Size: 1 brownie
  • Calories: 256
  • Sugar: 13g
  • Sodium: 72mg
  • Fat: 8g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 0mg

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

Reader Interactions

Comments

  1. Terri nana of 2 says

    Thank you! I’m trying to watch what I eat too. I’ve always wanted to try these but really didn’t want to use a brownie mix. I will be making these soon.

    Reply

  2. Heather {Woods of Bell Trees} says

    I have found the bean brownies so interesting, but i haven’t been brave enough to try them out…I think I am ready!

    Reply

  3. Carole says

    Heather- you won’t be sorry! I was shocked!

    Reply

  4. Jen T says

    If you don’t have truvia can you just use sugar?

    Reply

  5. Carole says

    Absolutely Jen!

    Reply

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