Black Bean Brownies (Almond Beany Brownies)
My first foray into bean desserts – I’m happy to say my Almond Beany Brownies turned out well!
I won’t claim this bean recipe is super healthy – but they do have beans in them which means these brownies have protein and fiber. That’s more than one can say for traditional brownies.
The texture? These brownies have a moist and fudgy texture since they are flourless. They’re not like cake at all.
How did the family react?
- Husband thought they were good (could not taste the beans – he knew they were in there)
- Son said “They’re the best!” (he didn’t know there were beans in there)
- Daughter said “The’re kind of…delicious” (she was suspicious…I have to practice my poker face)
Almond Beany Brownies
- about 24 small brownies
- 1 can (15 oz) black beans (rinsed and drained)
- 2 whole bananas (not overly ripe)
- 1 cup sugar
- 1/2 cup cocoa
- 1/2 teaspoon baking powder
- 1 tablespoon canola oil
- 1/3 cup milk (or soy milk)
- 1 teaspoon almond extract
- 1/2 cup quick oats
- 1/2 cup crushed almonds (not salted / not flavored)
- 1/2 cup white chocolate chips
- Health English Toffee Bits (for topping)
- Powdered sugar (for topping)
- Preheat oven to 350F. Grease a 9″ x 12″ pan (or use parchment paper) and set aside.
- Put oats in a food processor and pulse a few times. Remove oats and set aside.
- Crush almonds – set aside with the oats
- Combine rest of ingredients in a food processor and blend until smooth. Blend again, scraping sides as needed.
- Add oats and almonds. Pulse a few times. It’s ok to keep a little texture this time – no need to blend until smooth.
- Pour batter into the 9″ x 12″ pan.
- Bake approx 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool before slicing.
If you make frosting:
- After Brownies cool, spread on frosting (see Simple Chocolate Frosting recipe below)
- Sprinkle frosting with Heath Toffee Chips; then
- Sprinkle with Powdered Sugar
- Slice brownies
Simple Chocolate Frosting
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 4 teaspoons cocoa powder
- 4 teaspoons hot water
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon sea salt
Mix frosting until fluffy.
- These are very sweet – you might want to cut down on the sugar, especially if you use frosting.
- Store these in the refrigerator, since they have beans.
- I used whole almonds (not salted/not flavored) and pounded them with a meat tenderizer while in a ziploc bag.
- My oven took 40 minutes for a 9 x 12 brownie pan. But that might just be my oven.
- I used thawed frozen bananas that I’ve saved for banana bread. You can use fresh bananas.
- I’ll try dark chocolate chips next time instead of white chocolate chips.
See these other promising Black Bean Brownie recipes:
- Weight Watcher’s Black Bean Brownies
- Amazing Black Bean Brownies
- Fudgy Black Bean Brownies
- Black Bean Brownies
Let me know what you think!