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Black Bean Brownies

Servings: 12 squares
Idea: Tiny Brownie Bites: {these can be cut into even smaller squares for mini-desserts.. they hold their shape very well!}

Level of Difficulty: Easy

  • Non-Stick spray for baking
  • 3/4 cup canned, rinsed, drained black beans
  • 1/2 cup sunflower oil {or vegetable oil}
  • 2 eggs
  • 1/4 cup unsweetened cocoa powder {I used E. Guittard Cocoa Rouge} 
  • 2/3 cup sugar
  • 1 teaspoon espresso powder {Williams-Sonoma}
  • 1 teaspoon vanilla bean paste {Nielsen Massey}
  • 1/2 cup semi-sweet chocolate chips, divided{or mini}
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup confectioners' sugar, for dusting {optional}


Preheat the oven to 350 degrees F. Spray or grease a 9 by 9-inch square baking pan.

In a food processor {blender}, puree the beans with the oil.

Add the eggs, cocoa, sugar, coffee, and vanilla. Pulse a few times.

Melt half the chocolate chips and add to the food processor. Pulse until smooth.

In a small bowl, whisk together the flour, baking powder, and salt.

Add to the food processor and pulse until just incorporated. {remember that when you stick your rubber spatula inside the food processor, THERE IS A BLADE IN THERE THAT WILL CUT YOUR AMAZING RUBBER SPATULA FROM WILLIAMS-SONOMA..or wherever yours comes from..}

Stir in the remaining chocolate chips. {or drop onto the top after your pour mixture into the pan, like I did}

Pour into the prepared pan.

Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes.

Let cool at least 15 minutes before cutting and removing from the pan.

EAT, or if you want, dust with confectioners' sugar and then eat. 

Note: these brownies are a bit cakey, yet super fudgy.. and they pair extremely well with a delicious cup of coffee.. hot or cold!

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adapted from the Food Network