Black Bean Brownies Recipe

Black beans: These are the base of the brownies and add moisture and protein without changing the flavor much.

Cocoa powder: This gives the brownies their rich chocolate taste.

Oats: Oats add a bit of texture and help hold the brownies together.

Salt: Just a pinch to balance the sweetness and bring out the chocolate flavor.

Honey maple syrup: A natural sweetener that keeps the brownies moist.

Sugar: Adds extra sweetness and helps with the texture.

Coconut oil: Adds healthy fat and keeps the brownies soft.

Vanilla extract: Enhances the overall flavor with a warm, sweet note.

Baking powder: Helps the brownies rise a little and become fluffy.

Chocolate chips: For extra melty chocolate goodness in every bite.

One of the most important steps in this Black Bean Brownies Recipe is blending all the ingredients (except the chocolate chips) until smooth. Here’s how to do it so your brownies turn out just right:

1. Start by draining and rinsing your black beans. This helps get rid of any extra liquid or taste you don’t want.
2. Put the beans, cocoa powder, oats, salt, honey or maple syrup, sugar, melted coconut oil, vanilla extract, and baking powder into your blender.
3. Blend everything on a medium to high speed. Stop and scrape down the sides with a spoon or spatula if you see any chunks sticking.
4. Keep blending until the mixture looks smooth and creamy, with no big pieces of beans or oats left.

Blending well makes the brownies taste better and have a nice, soft texture. If you don’t blend long enough, you might get little bean chunks that can feel a bit weird when you bite into them. But if you blend too long, the batter might get too thin, so keep an eye on it.

When I first made these brownies, I didn’t rinse the beans well, and the brownies had a slightly bitter taste. After rinsing, the flavor was much sweeter and more chocolatey. Also, I like to add the chocolate chips after blending so they stay whole and give little bursts of melty chocolate in every bite. It’s a fun texture surprise!

Blending all the ingredients smoothly is a simple trick that really makes these brownies taste like a treat, even though they’re made with beans and oats. Give it a try—you’ll be surprised how yummy and fudgy they turn out!

• black beans - Substitute with cooked lentils: Lentils provide a similar texture and protein content, making them a good alternative for the base of the brownies.

• cocoa powder - Substitute with carob powder: Carob powder has a similar color and a naturally sweet flavor, which can reduce the need for additional sweeteners.

• oats - Substitute with almond flour: Almond flour can provide a similar binding effect and adds a slightly nutty flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• honey - Substitute with agave syrup: Agave syrup has a similar consistency and sweetness level, making it a good alternative for honey.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and can provide a similar sweetness with a slight caramel flavor.

• coconut oil - Substitute with olive oil: Olive oil can be used in the same quantity and provides healthy fats, though it may impart a slight olive flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the overall taste.

• baking powder - Substitute with baking soda and cream of tartar: Mixing ¼ teaspoon baking soda with ½ teaspoon cream of tartar can mimic the leavening effect of baking powder.

• chocolate chips - Substitute with cacao nibs: Cacao nibs provide a similar chocolatey crunch and are less processed, offering a more intense chocolate flavor.

• Allow the black bean brownies to cool completely before storing. This helps prevent condensation, which can make the brownies soggy.

• Store the brownies in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, you can refrigerate them for up to a week.

• For freezing, cut the brownies into individual squares and wrap each piece tightly in plastic wrap. This helps maintain their texture and flavor.

• Place the wrapped brownies in a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.

• When you're ready to enjoy a frozen brownie, simply remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave it for 20-30 seconds.

• If you prefer a warm brownie, reheat it in the oven at 350°F (175°C) for about 5-10 minutes. This will give it a freshly baked taste and texture.

• To maintain the best quality, consume frozen brownies within 2-3 months. While they may still be safe to eat beyond this period, their taste and texture might not be as optimal.

• Preheat your oven to 300°F (150°C). Place the black bean brownies on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place a brownie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check to see if it's warm enough; if not, continue in 10-second intervals.

• If you prefer a slightly crispy edge, use a toaster oven. Set it to 300°F (150°C) and place the brownies on a piece of parchment paper or directly on the rack. Heat for about 5-7 minutes, keeping an eye on them to avoid overcooking.

• For a steam reheat, place a small amount of water in a saucepan and bring it to a simmer. Put the brownies on a heatproof plate or in a steamer basket and cover. Steam for about 5 minutes, or until they are warmed through and moist.

• If you have an air fryer, set it to 300°F (150°C) and place the brownies in the basket. Heat for 3-5 minutes, checking halfway through to ensure they don't get too crispy.

• Oven: Used to bake the brownies at the specified temperature of 350°F (175°C).

• Blender: Combines all ingredients except chocolate chips until smooth.

• Spatula: Helps to stir in the chocolate chips and scrape the mixture into the baking pan.

• 8x8 inch baking pan: The container where the brownie mixture is poured and baked.

• Measuring cups: Used to measure out the oats, honey or maple syrup, and melted coconut oil.

• Measuring spoons: Used to measure the cocoa powder, salt, sugar, vanilla extract, and baking powder.

• Can opener: Opens the can of black beans.

• Strainer: Drains and rinses the black beans.

• Toothpick: Checks if the brownies are done by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the brownies to cool evenly before cutting into squares.

Use a food processor: Blend the black beans and other ingredients quickly to save time.

Pre-measure ingredients: Have all your cocoa powder, oats, and other ingredients ready to go.

Line the baking pan: Use parchment paper instead of greasing the pan for faster cleanup.

Melt coconut oil in microwave: Quickly melt the coconut oil in the microwave instead of on the stove.

Use quick oats: Opt for quick oats to reduce blending time.

Cool on a wire rack: Speed up the cooling process by using a wire rack.