Black Bean Brownies

These brownies are incredibly moist and chocolatey. Made with no flours, dairy, or soy, they are allergy friendly while being packed full of protein and fiber.  The egg is a binder and could easily be replaced with an egg substitute. My husband has declared them his favorite way to eat beans.

  • 1 can black beans (or 1 2/3 cup cooked dry beans), drained and rinsed
  • 3/4 cup sugar
  • 3 eggs
  • 3 Tablespoons canola oil (or other oil)
  • 1/4 Dutch processed cocoa powder
  • 1/2 teaspoon baking powder
  • half a pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy and soy free chocolate chips
  • 1/2 cup chopped pecans

Blend the following ingredients very well: black beans, sugar, eggs, oil, cocoa, vanilla, salt, baking powder. Gently fold in choclate chips and pecan pieces. Pour into a greased 8″ x 8″ pan and bake at 350 degrees F for about 30 minutes. Let cool a bit before cutting.

12 thoughts on “Black Bean Brownies

  1. There is no vanilla listed in the ingredients, but it is mentioned in the directions.

    I’m so glad you posted the recipe! I can’t wait to make a batch (or 12) myself!

  2. I’ve made black bean brownies myself, but made the mistake of not rinsing or draining… some came out fine, but some came out tasting… wrong.

    I should definitely try again with those steps! Do you run them through the blender to smooth them?

    Any idea how many carbs in this recipe to how much brownie?

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