I had heard of black bean brownies, but quite frankly, the thought of a bean in my favorite dessert didn’t sound so appealing. Putting beans in sweets may sound a bit odd, but Asian and Indian cultures have done it for centuries. And as of this week, I do as well!
The beans are used in place of flour, so this recipe is also gluten free, but the flavor of the beans is completely undetectable. My kids ate half the pan before I clued them in to the fact that there might be something good for them in the brownies. They happily ate them anyway.
The consistency is a little different than regular brownies, but they are still fudgy and chocolaty with the bonus of having a fair amount of fiber in them. After they are absolutely and completely cool, these brownies are also perfect for using a cookie cutter to make shapes for a nice presentation. Ball up the brownie scraps to make black bean brownie-based cake pops with.
If you so desire, you can process your black beans in the food processor then mix everything in a regular bowl, but I did it all in the processor to avoid washing another dish.
2 cups unseasoned, rinsed black beans
1/2 cup unsweetened cocoa powder
1/2 tsp salt
6 tablespoons butter, melted
3/4 granulated sugar
2 tablespoons espresso powder
3 large eggs
Heat oven to 350 degrees. Line a 9x9 pan with parchment paper.
Place the black beans in the food processor and process until finely ground. Add the rest of the ingredients to the processor and run until completely combined.
Pour batter into the prepared pan and bake for 35 minutes or until set.