These chocolaty, fudgy, black bean brownies might be one of the most interesting desserts I’ve baked in a while. You’d never guess that they’re made with beans.
Black Bean Brownies
Course: Dessert16
small brownies10
minutes1
hour30
minutes1
hour40
minutesIngredients
- For the beans
¾ cup dried black beans
2 cups water
Pinch of salt
1 tsp olive oil
- For the brownies
½ cup brown sugar
¼ cup granulated sugar
¼ cup butter, melted, plus more for the baking pan
½ cup (natural) cocoa powder
1 tsp baking powder
½ tsp instant coffee
¼ tsp salt
1 tsp vanilla extract
2-3 large eggs
1 cup chocolate chips (divided)
Directions
- Rinse the beans and remove any small stones or debris that you may come across. Add the beans to an Instant Pot with the water, salt, and oil. Set the pot to BEAN/CHILI, normal (30 minutes), high (pressure); Natural Release for 15 minutes. If the beans seem too firm, cook for another 2-3 minutes. Strain out and discard or repurpose the liquid.
- Preheat oven to 350ºF. Grease an 8×8″ baking pan. Cut a piece of parchment so that it is as wide as the bottom of the pan, but will overhang it on two opposite sides. Press the parchment into the pan and stick it to the butter, then butter the parchment; set aside.
- Put the beans, butter, and sugars into a blender. Blend on high speed until the mixture turns to a paste, and the black specks seem to not be getting any smaller, about 3 minutes.
- Add cocoa powder, baking powder, instant coffee, salt, and vanilla. Blend until smooth, 30 seconds.
- Add eggs and blend on lowest power until just combined, 15 seconds.
- Add ½ cup of the chocolate chips and pulse twice, 1 full second per pulse.
- Spread evenly into prepared pan and top with remaining ¼ cup chocolate chips.
- Bake until the top is set and cracks a little, the brownies are just barely pulling away from the sides of the pan, and the interior temperature registers 156ºF, about 25 minutes.
- Move to a rack and let cool until you’re able to handle the pan without mitts. Run a knife along the non-parchment sides of the pan. Use the parchment overhang to lift the brownies out of the pan and transfer them to a board. Cut and enjoy!
Notes
- Substitutions: neutral oil for the butter
What are these brownies like?
Well, they’re certainly nothing like black beans. They have no bean flavor or texture whatsoever. If you didn’t tell anyone they were made out of beans, no one would guess.
The flavor is spot on if you like deep, dark chocolate that is just barely sweet enough. Some on the Make It Like a Man! crew are serious chocolate lovers, and think the flavor of these brownies is perfect. I’m a chocolate “liker,” and would prefer fewer chips scattered on top, and at least a few tablespoons more sugar in the batter.
They’re unquestionably fudgy.
Baking Tips
The finished batter should be as thick as mashed potatoes. If there’s too much liquid in the beans, the batter can become too thin. If this happens, add a few Tablespoons of oat flour and continue blending.
At 156ºF, the temperature probe should come out a little bit chocolaty, but it should not have globs of raw batter. Once cooled, the center brownies will be wetter than the edge brownies. Think along the lines of a flourless chocolate cake that is not molten; that’s what it’ll be like when fully cooled.
Two eggs will produce dense, fudgy brownies. Three will make them more cakey.
If you detect any bean texture in the finished brownies, then you didn’t cook the beans long enough. The beans, when you’re finished cooking them, should have no chew at all.
Conclusion
Texture is the drawback for me. Without flour or any substitute for it, there’s no chew to them at all. They sort of have the texture of the interior of a bonbon. I find it to be too rich, when you’re eating a small brownie the size of four or five bonbons. Because of that, I don’t think I’d make these again. I’d probably look for a more traditional brownie recipe instead.
But that’s not to say that I wouldn’t recommend this recipe. They’re gluten-free, could easily be made vegan, and they’re high in protein. If those things are important to you and you really love deep, dark, chocolate, this might be worth a try.
Black Bean Brownies
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I have a sister who is not a bean fan – I will see if I can fool her 🙂 Interesting recipe and such a good way to get beans into your diet!
No one will know.
Not many people would make brownies with beans. You think outside the box!
Yeah, I’m sort of surprised that I did!
You really can’t tell? I love beans – but have always shied away from trying these. They sure look good, brownie is my go to treat.
No, there’s no way you know, I swear.
This sounds like a great recipe and the brownies look delish.
Thanks!
I´ve never tried a brownie made with beans; I’d like to try one
Well I wish you lived nearby. I’d bring you some!
Interesting post Jeff. I’m glad you gave them a try and your honest report. I’m like you, even though you can’t tell there are beans, I think I’ll stick with a traditional recipe.
🙂
Such an interesting and creative twist, John! I love the idea of black beans in brownies – so unique, yet still rich and fudgy.
Thanks, Ben!
I’ve always wanted to try these!
Well, I think my description of them is pretty accurate, so I’d be curious to know your opinion if you do try them.
Thank you for this post, Jeff. I have always wanted someone to tell me WHY! So gluten free and high protein… makes sense. I’m glad to know you can’t taste the beans. As I do like a fudgy brownie I might just try these!
I’d be curious to know what you think!
I have yet to try them.. have you tried chickpea brownies.. they too are trending.
No! Unless they have some sort of wheat or wheat substitute, I think I’d have the same issue with them.
I happen to be a chocolate lover and have no doubt these will scratch that itch!! YUM!
Well, they’re unquestionably chocolaty. That’s their biggest plus.
These look decadent and that added protein is a bonus! Thanks for this recipe!
You’re welcome, Christina!
I love everything about chocolate and brownie. I have tried brownies with red beans but never with black beans. It must be incredibly delicious! Cheers, ~Nessa
Hmm! Red beans! I’ll bet you many kinds of beans would work in this context.
I love a fudgy brownie. I have heard of black bean brownies before, but never made them. This recipe sounds simple and delicious. Definitely adding to my “to try” list for this summer!
I hope you enjoy them, Theresa!
Yummy Tellement gourmand les brownies
Have a good day
Thank you!
Espectacular!!!!! ♥
Thanks!
The brownies look wonderful. I enjoyed reading this gluten-free recipe. I’ve only done a little gluten-free cooking, and tend to have issues with gluten-free baked goods crumbling. I probably should experiment with doing it more.
Well, these won’t crumble on you. They have the opposite problem.
It sounds delicious!!!
Thank you, Carla!
I have tried chickpea brownies before but never thought of making brownies with black beans. These looks amazing 🙂
Thank you!
Jeff, I make these brownies too! The only thing I do different is I use drained can black beans. OMG, people have no idea how rich and delicious these brownies are-And who knew brownies with fiber (laugh).
Hey, what do you know!
Jeff, these brownies are wild in the best way, they look so decadently fudgy that you’d never guess there’s a single bean hiding in there.
You definitely wouldn’t!
I’ve always been curious about using black beans in brownies, and now I know I’ll try them. Thank you! 🙂 ~Valentina
I hope you enjoy them!
I appreciate your honesty regarding this recipe. I like sweets using red bean Asian-inspired sweets and I can see that yummy ‘gooey’ line running through the middle of the brownie. I might be tempted after all!
Thanks! I think some people might like this. My husband did. But I wasn’t crazy about it.