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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.   

7 comments

Nyx

The addition of coffee makes me hesitate. I really don’t like coffee and I am highly sensitive to the taste of it. 1/2 tsp isn’t much, but I wonder with my strong aversion to coffee if I’ll still taste it? Can anyone confirm whether or not there’s a reminiscent coffee flavor?

trish

These are delicious. Everyone liked them – they were a hit. I know brownies are typically supposed to be a sweet treat, but next time I might half the sugar and see how they turn out! I just used canned blacks beans and they worked great…

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