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Black Bean Brownies

We tested many variations of black bean brownies until finding the best one, with the right balance of flavour and texture. It's even kid approved, we hope you like it too!

Black Bean Brownies
2 cups (345 g) cooked Flourist Black Beans
3 eggs
3 tbsp neutral oil
1 tsp vanilla
1/4 cup (30 g) cocoa powder
2/3 cup (140 g) sugar 
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp finely ground coffee 
1/2 cup (60 g) semi-sweet chocolate chips

Preheat oven to 350°F and line a 8-by-8-inch square pan with parchment paper. 

Puree black beans in a food processor. Scrape down the bowl with a rubber spatula and add eggs, oil, and vanilla. Process again until smooth and pour into a medium mixing bowl.

In a separate bowl, stir together cocoa powder, sugar, baking powder, salt, and ground coffee. 

Add the dry ingredients to the bean puree and mix until combined. Fold in the chocolate chips. 

Spread batter in prepared pan and smooth out the top. Bake for 30-40 minutes until a skewer inserted comes out clean and the top has set. Cool completely before slicing and serving.   



This would be a great Passover Recipe.

Corinne Funk

Wow! Just wow! These brownies are amazing. I made them exactly as described but next time I would tone down on the sugar a bit. I found them too sweet for my liking but I usually cut my sugar quantity in most recipes by half anyway. I highly recommend this recipe especially if you are gluten intolerant.

Liza Greaven

Adding coffee (I use espresso) gives a really good depth to many recipes. I put it in my chili & pasta sauce too.


The coffee brings out the chocolate flavour, intensifies it. I would leave it in for a richer chocolate taste. I mixed it all in the food processor. Drizzled the top with carmel sauce. A big hit with vanilla ice cream on the side.


Thanks Trish!

I finally made these. I puzzled over them for a bit because they don’t seem quite like brownies. In fact, my first thought was that it seemed like chocolate cake but heavier. After some pondering and trying them with chocolate buttercream frosting, I’ve determined they are more like a chocolate muffin than a brownie or a cake.

As for the coffee, I did not taste any of it while eating it, but for me there is a very slight hint of coffee in the aftertaste, which I barely even noticed. So the coffee flavor is ultimately absent imo.

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