My friend Linda gave me this recipe for black bean brownies about five years ago. I made them, loved them, and lost the recipe.
Last week I was going through old recipes, removing recipes for foods I no longer eat, and found this recipe.
Since it’s almost Valentine’s Day I have to share it with you, and also because when I couldn’t find this recipe, I tried other black bean brownie recipes and none of them were as good as this one. THIS IS THE ONE TO MAKE if you want brownies!
A friend of mine came over tonight so I made them to just double-test the recipe and take the photo. I didn’t tell her what was in them. She loved them and asked what type of flour I used.
“No flour,” I said. She couldn’t believe it.
They really have a cake-like brownie texture.
If you don’t want to use butter, you could make them completely vegan with coconut oil. I haven’t tried it but let me know if you do.
You could add anything you want to these brownies. I think Larry would love them with walnuts and raisins 🙂
These freeze really well and thaw in about ten minutes, so you don’t need to eat them all at once.
Larry LOVES these and your Valentine will love them too!
- 1¾ cups + 3 tablespoons cooked black beans (this is one 15-ounce can if you must, but it's better to cook your own)
- 3 large eggs
- ⅓ cup melted butter
- ¼ cup cocoa powder
- 2 teaspoon vanilla extract
- ½ cup coconut sugar (or more to taste)
- ⅓ cup chopped walnuts
- Preheat oven to 350 degrees F.
- Line an 8-inch baking pan with unbleached parchment paper.
- Place the black beans, eggs, melted butter, coco powder, vanilla extract and coconut sugar in a food processor and blend until smooth.
- Pour the mixture into the prepared pan.
- Sprinkle walnuts on top.
- Bake the brownies for 30 to 35 minutes, or just set in the center.
- Cool before cutting into squares.