There are several Black Bean Brownies versions out there but this is the one I used, which was adapted from Whole Foods.  It’s seriously good, and people will only know if you tell them…

Black Bean Brownies

1 can (19 oz/540 mL) black beans, drained, rinsed and as dry as possible

1/2 c. sugar

2 eggs

1/3 c. butter, melted

1/4 c. cocoa

2 t. vanilla

1/4 t. salt

1/2 c. EACH chocolate chips AND finely chopped pecans

Preheat the oven to 350 and lightly spray an 8 x 8 cake pan.  Put everything in the food processor – except the chocolate chips and pecans – and pulse until it’s a smooth mixture.  You’ll have to take the lid off and scrape down the sides a couple of times.

Carefully remove and scrape off the blade and then stir in the chips and pecans by hand.  Pour the batter into your prepared pan and bake for about 25 minutes until the brownies are lightly puffed, and definitely set – the top should be firm, I actually gave the pan a little shake to make sure nothing moved.

Allow the brownies to rest in the pan (or cool completely) before cutting into them – I turned mine out to try for a better photo.  Enjoy!

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