Black Bean Brownies

In trying to get more beans and fiber in our diet, I tried this Black Bean Brownies recipe. It is an adaptation from the book, “Spilling the Beans.” It got a thumbs up from the family and you’d have no idea there were beans in it.


  • 1 c rinsed & drained canned black beansbrownies
  • 1 1/4 c chopped pecans
  • 1/2 c butter
  • 2 oz. bittersweet chocolate
  • 1/3 c flour (used whole wheat)
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 c sugar
  • 1 tsp vanilla
  • 2/3 c chocolate chips
  • 1/2 tsp. cinnamon, if desired

Put it Together:

  1. Preheat oven to 350
  2. Rinse the beans and spread them out between some paper towels to absorb the excess moisture.
  3. Spread the pecans out on a baking sheet and put in oven to toast lightly (5-7 minutes). Watch them carefully. Set aside to cool.
  4. In a small pan, melt the chocolate and butter being careful not to scorch. Mix to combine and set aside to cool a few minutes.
  5. In a medium bowl, combine the flour, salt, and cinnamon.
  6. Place beans and cooled butter/chocolate mixture in a food processor and combine until smooth. Add the eggs, sugar, and vanilla. Pulse processor until combined. Add mixture to the flour/salt combining lightly.
  7. Gently fold in the chocolate chips and pecans. Do not over mix.
  8. Pour into a greased (I used butter) 8×8″ baking pan. Bake at 350º F for 28-30 minutes. It is done when batter no longer jiggles and is slightly firm. A toothpick inserted comes out very moist & “chocolatey.”
  9. Cool completely before cutting unless you want to eat this with a spoon. When cooled it is very moist and delicious!!

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