Black Bean Brownies

You won’t believe the secret these brownies are keeping!

When I was a kid my parents would hide Easter eggs for my brothers and I every year.

Chloe and Andrew throw PTPower.com eggs to the crowd at Fitness Business Summit 12.

My mom would fill them with candy and the occasional five dollar bill and my dad was the master at hiding the brightly colored eggs so that they were completely camouflaged in plain sight.

Yellow eggs blended into a patch of daffodils, green eggs disappeared into the grass and pink and purple eggs wound up inside of tulips. He was even known to tape eggs places so that you could technically still see them (rules say all eggs have to be visible) but it would take us all afternoon to find.

A few years ago he found an old Easter egg taped under the bathroom sink, filled with exploded m&ms. He was so tricky that his egg was hidden in plain sight for 12 years!

I think what makes Easter eggs so awesome is that they’re pretty on the outside and filled with fun surprises on the inside.

Just like these brownies.

To the naked eye these look like any other scrumptious chocolate brownie, but on the inside they are filled with protein and fiber rich black beans. And they taste amazing.

Maybe you’ve heard the new trend of putting black beans in brownies–I’ll admit that I was skeptical at first. After looking into the popular recipes I quickly saw a problem. These recipes were still using the same unhealthy brownie ingredients -flour, sugar, boxed brownie mix- but were then throwing in 1/4 cup of beans and calling it healthy.

If I make an ice cream Sunday with all the fixings but then throw a handful of beans on top, is it any healthier? Uh sorry but no.

So I set out to create a black bean brownie that was filled with only wholesome ingredients and an entire can of black beans.

It’s fun to share these brownies with an unsuspecting friend and then drop the bomb that they just ate black beans!

Black Bean Brownies
A Recipe by Diana Keuilian
4.0 from 1 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 30

  • 1½ cup almond meal (ground almonds)
  • 1½ teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 can black beans (15oz), drained
  • 1 cup melted dark chocolate (72% cocoa or higher)
  • ⅓ cup melted coconut oil
  • ½ cup melted raw honey
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 organic, omega-3 eggs
  • 12 walnut halves
INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Lightly grease a brownie pan with coconut oil. Set aside.
  2. In a medium bowl combine the almond meal, baking soda, baking powder and salt.
  3. In a high speed blender combine the drained beans, melted chocolate, coconut oil, honey, vanilla and almond extracts. Blend on low speed until smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients and mix. Add the eggs and mix until fully incorporated.
  5. Pour into prepared pan. Place the walnut halves on top.
  6. Bake for 25-30 minutes. Allow to cool fully before cutting into squares.
NUTRITION

Calories: 147     Fat: 9 g     Carbohydrates: 12 g     Sodium: 8 mg     Fiber: 3 g     Protein: 4 g    

Comments

  • Real Healthy Zucchin July 6, 2012 at 12:00 am

    […] Black Bean Brownies […]

  • Toni August 3, 2015 at 6:42 pm

    Made these for my son’s birthday today & the batter tastes great! A couple of things were confusing to me though. According to the pic & directions, it appears that there are 12 brownies when cut, with 1 walnut half on each piece. However, it states that it serves 30. So are the nutritional facts for cutting into 12 or 30 pieces? Also, I put mine in a 9 X 30 pan, but I have no idea what size a “brownie” pan actually is.

    • Diana August 4, 2015 at 4:57 pm

      Hi Toni, so glad to hear you enjoyed this recipe! The nutritional facts are for 30 brownies, but you could cut them into 12 and have bigger brownies to serve. A brownie pan is 9x9x2. Enjoy!

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