Scroll down to watch the step-by-step video.
*This recipe is from the archives. I’ve updated 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 a 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!
The result was 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 in 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…
HAPPY VALENTINE’S DAY EVERYONE!!
Triple Chocolate Black Bean Brownies
- 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
- 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!