Black Bean Brownies

Some ingredients seem completely out of place in a brownie. Black beans are definitely one of them… until you try this recipe.

Blended with the rest of the ingredients, black beans add moisture and a wonderfully soft texture, while cocoa and chocolate bring the rich flavor you expect from a good brownie.

It's a fun and unexpected way to incorporate legumes into a sweet recipe, especially if you enjoy trying new ingredients without compromising on flavor.

Yield: 9–12 brownies

Preparation Time: 40 minutes

Difficulty: Easy

Nutritional Information: Source of Plant-Based Protein, High in Fiber, Vegetarian-Friendly, Gluten-Free*

*Use certified gluten-free ingredients and avoid cross-contamination if a strictly gluten-free preparation is required.

Ingredients

• 1 ½ cups cooked Grano Pampa Black Beans

• ½ cup unsweetened cocoa powder

• ½ cup sugar

• 2 eggs

• ⅓ cup neutral oil

• 1 teaspoon vanilla extract

• ½ teaspoon baking powder

• 1 pinch of salt

• ½ cup chocolate chips

• 2 tablespoons milk, if needed

Instructions

1. Prepare the beans

If using dried black beans, soak them overnight and cook until very tender.

Drain them thoroughly and allow them to cool before starting the recipe.

Helpful tip: Removing as much excess water as possible will help prevent the batter from becoming too runny.

2. Blend the base

Place the cooked black beans in a blender or food processor.

Add the eggs, oil, and vanilla extract.

Blend until you get a smooth, creamy mixture.

3. Add the chocolate ingredients

Add the cocoa powder, sugar, baking powder, and salt.

Blend again until all the ingredients are fully incorporated and you have a thick, smooth batter.

If the mixture is too thick for your blender or food processor, add one or two tablespoons of milk.

4. Fold in the chocolate chips

Transfer the mixture to a bowl.

Add the chocolate chips and gently fold them in with a spatula.

Reserve a few for the top.

5. Prepare the pan

Preheat the oven to 180°C (350°F).

Line a 20 × 20 cm (8 × 8 inch) square baking pan with parchment paper.

Pour in the batter and spread it evenly with a spatula.

6. Bake

Sprinkle the reserved chocolate chips over the top.

Bake for approximately 20–25 minutes.

The center should be set but still slightly moist.

Helpful tip: Don't overbake them. Brownies continue to firm up as they cool, and too much baking can make them dry.

7. Cool before slicing

Remove the pan from the oven and allow the brownies to cool completely.

For cleaner cuts, refrigerate them for about 30 minutes once cooled.

Remove from the pan and cut into squares.

And that's it! Your black bean brownies are ready to surprise everyone.

Frequently Asked Questions

Do black bean brownies taste like beans?

They shouldn't. Cocoa, vanilla, and chocolate provide the dominant flavors, while the black beans mainly contribute moisture and texture.

Can I use canned black beans?

Yes. Rinse and drain them thoroughly before using.

Can I freeze them?

Yes. Cut the brownies into individual portions and freeze them in an airtight container for up to 3 months.

How long do they last?

They can be stored in an airtight container for up to 4 days. Refrigerated, they can last up to 5 days.

Are they gluten-free?

Black beans are naturally gluten-free. For a strictly gluten-free recipe, make sure the cocoa, chocolate, and other ingredients are certified gluten-free and avoid cross-contamination.

Did you like this recipe?

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