Try This: Black Bean Brownies


An unlikely combination with an uncommonly good taste

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Recipe Type: Dessert
Author: Liz Weiss, M.S., R.D., and Janice Newell Bissex, M.S., R.D.; courtesy of The Bean Institute
Prep time:
Cook time:
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Serves: 16 brownies
Black beans in brownies: Sound a bit dubious to you? Trust us, take one bite and you’ll never guess that these moist and yummy chocolate treats are full of protein- and fiber-filled black beans.


  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 large eggs
  • 3 tablespoons applesauce (or canola oil)
  • 3/4 cup sugar (try natural or nonrefined cane sugar)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract, optional
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup mini semisweet chocolate chips, divided


  1. Preheat oven to 350°. Lightly coat an 8 x 8-inch baking pan with nonstick cooking spray and set aside.
  2. Place black beans in a food processor, and process until smooth and creamy. Add eggs, applesauce, sugar, cocoa powder, vanilla, peppermint (if using), baking powder and salt; process until smooth. Add ¼ cup of chips, and pulse a few times until chips are incorporated.
  3. Pour batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with remaining ¼ cup chocolate chips.
  4. Bake 30–35 minutes, or until edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in pan before slicing into 2-inch squares.


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