Black Bean Brownies

Though North Americans notoriously shun beans, also known as legumes or pulses, think of them as the MVP of your pantry: They’re inexpensive, convenient, blessed with off-the-chart nutrients, easy to store, and ultra-versatile in the kitchen.

So packed with complex carbohydrates, protein, fiber (a cup of cooked black beans provides a whopping 15 grams), vitamins and minerals, if beans were sold in a drugstore, you’d probably need a prescription. A 2009 study by Norwegian scientists found that legume intake was protective against a number of different cancers including colon, kidney, oral, espohagus and stomach cancers. I usually recommend people try and consume at least 2-3 servings per week. You can easily reach this mark by incorporating them into a wide variety of recipes such as salads, soups, chili, dips and even the dessert below.

You’d be hard pressed to find another brownie recipe with such impressive amounts of hunger-quelling fiber, antioxidants and vitamins. For the gluten-free crowd, I’ve included a gluten-free version of the surprisingly decadent baked good recipe. So chocolatey, even kids won’t have an idea what the secret ingredient is.

Bake up a batch and let me know what you think or suggest some other tasty ingredients that could work in this recipe. 

Black Bean Brownies

Makes 12 brownies

Printable Version

1 15 oz can black beans, drained and rinsed or ¾ cup dried black beans
3 eggs, room temperature
5 Tbsp neutral tasting oil like canola or grapeseed
1 cup sugar
½ cup unsweetened cocoa powder
½ cup whole grain flour
1 tsp vanilla
½ tsp baking powder
½ tsp cayenne or chilli powder (optional)
½ cup chopped walnuts (optional)
¼ cup dark chocolate chips (optional)

If using dried black beans, soak them for several hours and cook them until very tender, about 60 minutes. Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside. Add black beans to a bowl of a food processor and process until a paste forms. Add eggs, oil, sugar, cocoa, flour, vanilla, baking powder and chili powder; process until smooth and well combined. Add walnuts if using and process until walnuts are mixed in. Scrape the batter into a baking pan and spread evenly. Top with chocolate chips if using. Bake for about 30 minutes or until an inserted tester comes out clean.

Gluten-Free Black Bean Brownies

Printable Version

Makes 12 brownies

1 15 oz can black beans, drained and rinsed or ¾ cup dried black beans
3 eggs, room temperature
5 Tbsp neutral tasting oil like canola or grapeseed
1 cup sugar
½ cup unsweetened cocoa powder
½ cup gluten-free flour such as bean, quinoa or brown rice
1 teaspoon xanthum gum or gaur gum
1 tsp vanilla
½ tsp baking powder
½ tsp cayenne or chili powder (optional)
½ cup chopped walnuts (optional)
¼ cup dark chocolate chips (optional)

If using dried black beans, soak them for several hours and cook them until very tender, about 60 minutes. Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside. Add black beans to a bowl of a food processor and process until a paste forms. Add eggs, oil, sugar, cocoa, flour, gum, vanilla, baking powder and chili powder; process until smooth and well combined. Add walnuts if using and process until walnuts are mixed in. Scrape the batter into a baking pan and spread evenly. Top with chocolate chips if using. Bake for about 30 minutes or until an inserted tester comes out clean.