Black Bean Brownies

Black bean brownies have been all the rage for quite some time. There are recipes all over the Internet for these rich, flavourful treats. That’s for good reason… they are a fantastic chocolate fix.

They also have some added bonuses:

They are more filling than regular brownies. A little piece goes a long way.
They are a wonderful gluten free option

This basic recipe allows great opportunities for customizations:

Add a pinch of cayenne pepper for an added spicy kick
Add grated orange rind to the batter for more orange/chocolate flavour
Add chopped walnuts for extra texture and crunch
Adding an extra egg will make the brownies less dense and chewy, and more “cake-like”
Instead of sprinkling chocolate on top, sprinkle peanut butter chips

There are so many options to choose from.

I use a food processor to make my brownies. It really helps to grind up the beans until they are smooth. You can opt to use a blender, but it needs to be fairly high powered. I would recommend blending the beans before adding the other ingredients if you are using a blender.

GET MORE INFORMATION

Learn more about dried beans.
See the difference between “Natural” and “Dutch Process Chocolate”?

Black Bean Brownies Recipe

Servings	Prep Time	Cook Time
16	5 minutes	50 minutes

Recipe Notes

Measurement Note: 9 oz of drained, rinsed beans is about 1 can (14 oz). It is also about 1 1/2 Cups or 250 g.
This recipe can use either Natural or Dutch Process Cocoa. Use what you have on hand. If you use Dutch Process, the brownies will be darker.
The salt sprinkled on top is ground coarse sea salt. It add a salty flavour when you bite into the brownie. If you are restricted for salt intake, simply leave this salt out.
These brownies need to be stored in the fridge because of the black beans.

INGREDIENTS