Black beans in brownies?? YES!
This trend has been around for a few years now. The first time I made black bean brownies was in 2015…I was getting ready to pack up my car and move to California to attend Loma Linda University to become a registered dietitian. Before I left for school, I made my family a special treat…and I didn’t tell them what was in it…
Now, I am going to give you a little background on my childhood…when I was a little girl, maybe 6 or 7, I LOVED “playing” in my mom’s kitchen experimenting with foods…that could be why I decided to become a dietitian and do recipe development professionally!
I can remember making a jello dessert and putting what I thought was orange zest in it for a little extra flavor…turns out I was zesting too much and ended up putting the orange peeling in it instead…and my brothers never let me forget it! They’re always kind of afraid to try new foods I make despite the fact that I’ve gotten wayyyyy better at recipe development.
Back to before I moved away, I made a special dessert for my last night in North Carolina…I made black bean brownies. After everyone took a bite and decided they tasted good, I had them guess what they thought was in it…no one knew!
“Black beans!” Course, we grew up eating beans so my brothers weren’t too put off…but my sister-in-law was like “Ew, gross” and decided they were not fit to eat. However, everyone else LOVED them, and you will to!
I’ve adapted my recipe over the years. Today I am using black beans and sweet potato in this recipe and I guarantee you will love it! Fudgey, smooth, and perfect for a warm, brownie sundae!
Black Bean Brownies
1 can black beans
1/2 c almond flour
1/2 c sweet potato
1/2 c unsweetened apple sauce
1/4+ 2 tbs maple syrup
2 T cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1 T vanilla
1/2 c dark chocolate chips
- Preheat oven to 350 degrees.
- Drain and rinse black beans very well.
- Add to high powered blender or food processor.
- Add almond flour, sweet potato, unsweetened applesauce, maple syrup, cocoa powder, salt, baking powder and vanilla to blender/food processor.
- Blend until smooth.
- Add to mixing bowl and fold in chocolate chips.
- Pour mixture into greased baking dish.
- Sprinkle more chocolate chips on top.
- Bake at 350 for 25-35 minutes.
- If brownies are still goopy, bake for additional 5-10 minutes and let cool. The batter will thicken as it cools.
Have you ever tried black bean brownies ??
Until next time,
Katrina Detter, RD, LDN
Follow me one social media!