Black bean brownies have been going viral on the blogosphere for quite a while. It seems like every time I turn around I see them re-pinned or re-blogged or re-attempted or talked about by a foodie friends. And for the last year or so, I have been curious. Skeptical, but curious nonetheless.
Last night my curiosity finally got the better of me and I finally set out to give them a whirl. Here are my thoughts: you really can’t taste the black beans. Like at all. I was very skeptical that they’d have a strong bean-y flavor. They don’t.
Texture wise they’re my ideal brownie: FUDGY. I’m team-fudgy when it comes to brownie. Not team cake-y. This is a personal preference. Taste wise they’re pretty darn chocolately I must say. The coconut oil adds a nice mild coconut undertone to the chocolate, but you can use vegetable oil if you’d like.
I added almonds and coconut and decided they were Almond Joy themed but truly this was a result of what was on hand in the house (per usual).Also I adore nuts and chocolate and coconut together, but you can twist and turn these babies with whatever mix-ins you desire. Dried fruit would be lovely too. I also added dark chocolate chips. Don’t skip this. They’re basically essential. #texture #morechocolate
The secret, in my humble opinion, to black bean brownies, is patience. I KNOW. The worst. Especially when you’re me and you’re hungry and/or things smell good and they’re chocolate-related. But trust me. Wait until these are fully chilled to enjoy. In fact, they taste best frozen. And they taste best if let sit overnight. This gives the chocolate flavor a chance to develop and really sink in and take over. The longer they #chill the chocolatelier they are. So I’d highly recommend cooling or even freezing these babies for maximum enjoyment.
So here is my first attempt at/experience with black bean brownies. They’re better than I expected, for sure. But personally I do tend to enjoy black bean-less brownies over black bean brownies, but I’m happy I tried to make these, as they certainly are delicious, healthy, full of fiber, and were fun and super easy and fast to make, and most importantly they’ve put me on a brownie kick, and I’m now fully amped to share a bunch of my favorite brownie recipes ever on kbaked.com. Stay tuned, stay full of gas, and stay chocolatey. 😉
Stay tuned, stay full of gas, and stay chocolatey. 😉 xoxo, kbakes.
Prep Time: 10 minutes
Bake Time: 25-30 minutes
Yield: one 9″ square pan of brownies, about 12 servings
- 1 15-ounce can black beans (approx 1 1/2 cups), drained and rinsed
- 3/4 cup cocoa powder
- 1 cup brown sugar
- 2 teaspoons baking powder
- 3 tablespoons coconut oil, melted
- 1/2 cup apple sauce or 1/2 mashed banana
- 1/4 cup almond milk
- 1 cup dark chocolate chips
- 1/2 cup chopped almonds, plus more for top (optional, but highly recommended)
- 1/4 cup coconut shreds (optional)
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor or blender combine all ingredients besides chocolate chips, almonds, and coconut shreds. Puree until smooth. Transfer to a bowl and fold in chocolate chips, almonds, and coconut shreds.
3. Grease or line a 9″ square baking tray with parchment paper. Pour batter into the baking tray and smooth it around with a spatula. Pop into the oven and bake for 25-30 minutes, or until a toothpick placed in the center of the brownies comes out clean upon removal.
4. Allow to cool completely before you even attempt to slice them (I know, I know, it’s basically torture). I recommend letting them cool in the refrigerator for at least 30 minutes, and slicing them and storing them in the freezer and enjoy :-). #fudgy