not your average brownie

Well.  I never thought I would say this. But.

I made a batch of black bean brownies.  And I ate one.  And I liked it.

I don’t know where this idea first originated.  I mean, who puts beans in their brownies?

I honestly don’t know, but I figured that while I was at it, I may as well just throw some pumpkin in there too.  May as well.

For better or worse, into the oven you go…

The kitchen smelled like chocolate.

The brownies looked like chocolate.

These brownies are chocolate.  No doubts about that, the flavor is all there.  No off putting beany flavors, whatsoever (phew!)

I don’t know what it is that came over me tonight.  All I know is that I have but one can of pumpkin left.  I’ve eaten my weight in almond butter this week.  And after this shenanigan, I imagine that my kitchen will end up living in a state of shock for just a while.

But that’s okay.  It was all well worth it.  I think you’ll agree.

Black Bean Brownies

These are brownies with health benefits, thanks to the filling fiber from the pumpkin and the fiber/protein combo from the beans.  And while I wouldn’t try to claim that these are going to be your new “go-to” recipe for brownies, I think they make a fun new twist as a healthier dessert for during the week.

These brownies are moist—fudge like!—and soft and filled with sweet chocolate.  I highly recommend adding the walnuts, chocolate chips and coffee, as these ingredients will really help to intensify the richness.  Smear these babies with almond butter, raspberry jam or sprinkle with shredded coconut and enjoy with a tall glass of ice cold milk.  Enjoy!

  • 2 cups canned black beans, rinsed and drained
  • 3 eggs
  • 1/2 cup canned pumpkin
  • 1/4 cup cocoa powder + 2 Tbsp.
  • 1 pinch sea salt
  • 1 Tbsp. vanilla extract
  • 1/2 cup white sugar
  • 1-2 tsp instant coffee
  • 1/4 cup chocolate chips (optional)
  • 1/4 cup walnuts (optional)
  1. Preheat oven to 350 degrees. Spray an 8×8 inch baking pan with cooking spray.
  2. In a blender, combine black beans, eggs, pumpkin, cocoa powder, sea salt, vanilla extract, sugar, and coffee until smooth.  Transfer to a medium bowl and stir in chocolate chips and walnuts.  Transfer to prepared baking dish.
  3. Bake in the preheated oven for about 25-30 minutes.  Brownies are ready when the top appears dry and the edges start to pull away from the sides.  Serve warm with a smear of your favorite nut butter or fruit jam.  ENJOY!

QUESTION: What is the most unusual ingredient you have ever cooked with?

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19 thoughts on “not your average brownie

  1. I found this recipe a month or so ago on another blog and I really want to make these! I had forgotten about it, but I am going to play with them at the end of the week as I have Friday off! Thanks!

  2. That’s the second recipe for black bean brownies I have seen this week, which means….I will be making black bean brownies soon!! I bet the coffee did wonders for the flavor!

    I once added pureed prunes to a Christmas cookie. They were the best batch of Christmas cookies I ever made!

  3. I have to try these. I’ve been wanting a chocolate brownie low-sugar option and this is pretty close! 1/2 cup for the whole pan is really good and I would probably cut it down further to 1/3 cup. Glad you’re back and you had a positive clinical experience!

    • Delicious! I’ll admit that I was totally skeptical at first, but the brownies won me over. Thanks for the inspiration! 😀

  4. hmm. close to being vegan- i’m going to try them this week with egg replacements and let you know how those come out 🙂

  5. Pingback: D.I.Y Tuesday – post ride protein? | Rocket Fuel – Vintage Cycling Style

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