Scroll down to watch the step by step video.
*This recipe is from the archives. I’ve updates a few of the ingredients and added a video. These brownies are perfect for Valentine’s Day. Enjoy.
I’ve been reading about Back Bean Brownies for some time now and was so intrigued by the idea of using a can of black beans in a batch of brownies!
There’s just something fun about incorporating a nutrient rich ingredient like black beans into what would normally be nutrient-depleted, yet delicious sweet treat! Wouldn’t you agree?
But here’s the thing, I didn’t want to just make a traditional butter and sugar laden brownie with a can of black beans thrown in. I was going for a brownie made with “cleaner” ingredients; more whole food choices and less of the processed, refined choices. You know, something that looks like a brownie and acts like a brownie, that I could feel good about eating!
I used this recipe as the base for my brownie mix and then just kind of improvised. The result were these very rich, dense, fudge-like brownies that were a welcoming canvas for a schmear of my Honey Sweetened Chocolate Icing.
These brownies are super rich and decadent. And while they are more nutrient-dense, they are definitely not lite or low calorie but they are insanely delicious.
They are best enjoyed once they’ve completely cooled and have been topped with some chocolate icing.
I also love to freeze them, and then warmed quickly the microwave, just long enough to get the ice cold edge off.
And although they are not your traditional brownie (no Duncan Hines here my friends!) they are kid tested…
…and approved!
HAPPY VALENTINE’S DAY EVERYONE!!
Triple Chocolate Black Bean Brownies
Ingredients
- 3/4 cup white whole-wheat flour
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1/2 cup cocoa powder sifted
- 15 oz can of black beans drained and rinsed
- 3/4 cup water
- 3/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 cup chopped walnuts
- 3/4 cup chocolate chips
- A bit of oil to grease cooking pan
- 1/2 cup of unsweetened cocoa powder
- 2 tbsp. coconut oil melted
- 1/4 cup honey
- 1 tsp vanilla extract
Instructions
- Pre heat oven to 350.
- Coat and 88 baking pan with cooking spray and set aside.
- In a large bowl combine flour, salt, baking powder, and sifted cocoa powder.
- In a blender, combine black beans, water maple syrup and vanilla extract. Blend until everything si combined and the beans are broken down. This will be a very liquid-y mixture.
- Pour the bean mixture into the dry ingredients and mix until everything is well combined. Stir in the nuts and the chocolate chips.
- Pour mixture into greased pan and pop in the oven for 30 minutes or until a toothpick inserted in the center of the pan comes up clean.
- While the brownies are baking, make your icing by simply combining the unsweetened cocoa powder, coconut oil, honey and vanilla in a small bowl. Mix until you have a thick, rich chocolate icing.
- Once the brownies have cooled completely, spread the icing all over the top of the brownies. Cut into 16 squares and enjoy!
Kalynskitchen
These sound really good. I tried a flourless black bean brownie from a cookbook (my lips are sealed about which book!) and they were horrible.
Dani
Hmmmm? You know I’m dying to know which book?;)
Kiran
Black beans? Gotta try this recipe 🙂
Dani
Yes… Black Beans! Interesting, huh?
Mary Ruth Whetsel
I love your recipes! I enjoy watching you on YouTube! I’ll be trying this one soon!
Dani
Thank you so much Mary Ruth! I hope you enjoy the recipe.
Rose
Great job! That’s a pretty nice nutrition count – especially for BROWNIES! Black beans work really nicely in dessert breads. I’m going to have to try this for a treat!
Dani
Hope you like them!!
Jeanette
These look awesome. I’ve always wondered about what black beans in brownies tasted like. Is it grainy? What is the texture taste like compared to traditional brownies?
Dani
No not grainy at all. The are very thick, dense, and fudge-like. Not super cakey. It’s a pretty intense brownie:) Although I wonder what would happen if you cut the bean measurement in half.
Roni
These have been on my list to “perfect” for YEARS! I love your version!
Janet
Hi Dani, the link to the icing is missing. Would love to get that. Do the brownies taste okay with the icing? Is it kid approved without?
Dani
Thanks for letting me know! It’s fixed:) I gotta be honest, in my opinion, the brownies NEED the icing. Maybe it’s just me, but I really thought they needed the extra sweetness. Would love to hear what you think if you get a chance to try them!
Paige
These were very good, I made them as a first-day-of-school treat. I left the oil out of the icing and it was still good. I did use dark chocolate for both the powder and chips, so I think they could have used a little bit more sweetness. I will definitely make them again!
Katie
This looks so good. I love how they can be healthy and still have goodies cooked in! I can’t wait to make these for my family to show them that clean eating can be yummy too.
Julie
I am just starting to eat clean….do you smash the bean before adding them, or just add them whole? Thanks
Dani
You blend them up with water. The directions walk you through it. Enjoy!
Tina
Delicious!!! What an easy recipe and I thought they were really tasty fresh out of the oven. Thanks Dani!! I can’t get enough of your website. I love it! In fact, I’ve lost about 12 pounds sticking to a clean diet for the last couple of months and your recipes help so much. Thank you!!
Dani
So glad to hear it!
Carly
Im not a fan of agave, do you think i could use honey and/or maple syrup instead? Thanks!
Dani
100% yes! either would work.
Grace
Hello, I tried these! they are good! Can one with diabetes have these? My dad has a sweet tooth and loves chocolate!
Liv
How are these sans frosting?
Dani
Delicious!
JDau
I tried this recipe with red beans (because I ran out of black beans) and it still came out pretty good!
Dani
Good to know!! Thanks for sharing.
Billee Johnson
Can you use Almond, Brown Rice or Chick Pea flour in place of the white whole wheat flour? And, if so, what ratio?
Thanks!
Dani
Hi Billee, I am sure that it can be done BUT I’m not sure what adjustments would need to be made (sorry!). It may just require a bit of trial and error.Would love to hear how it goes if you do decided to try.
Zoe
I use almond flour all the time for these cos I’m gluten free. Always seem to work for me! Gd luck tho!
Dani
Good to know! Do you use the same exact measurements?
Leticia
Hi Dani,
I baked your brownie recipe today. My children said that it tasted a bit different from the store bought brownies but they gave it thumbs up. I was happy to hear this of course. Personally, I loved it. Thank you
Dani
Hi Leticia! So glad you all enjoyed them. Thanks for taking the time to let me know.
Linda
I will try to replace the wheat flour with oat flour, let’s see if it works.
Dani
It should work!
Donna
Just curious as to what actually makes this eigh TRIPLE chocolate recipe? I only saw cocoa powder and chocolate chips for the chocolate part. Would I be correct in assuming that it is the frosting that is the 3d chocolate element that makes this a triple chocolate recipe?
Dani
yes! frosting is the 3rd 🙂