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Introduction
The origins of black bean brownies can be traced back to the early 1990s, when creative home cooks began experimenting with adding nutrient-dense ingredients like beans and vegetable purees to baked goods. This inventive concept quickly took off, appealing to health-conscious individuals seeking ways to indulge their sweet cravings while incorporating wholesome ingredients. Today, black bean brownies have become a beloved treat among those following special diets or simply seeking a delicious dessert with an added nutritional boost. Their unique combination of flavors and textures continues to delight and surprise with every fudgy bite.
Ingredients
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup semi-sweet chocolate chips, divided
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
Step 1:
Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or grease it with non-stick cooking spray.
Step 2:
In a food processor or blender, puree the drained and rinsed black beans until smooth.
Step 3:
In a large mixing bowl, whisk together the pureed black beans, 1/2 cup of the chocolate chips, cocoa powder, flour, sugar, applesauce, almond milk, eggs, vegetable oil, vanilla extract, baking powder, baking soda, and salt until well combined.
Step 4:
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the remaining 1/2 cup of chocolate chips over the top.
Step 5:
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Be careful not to overbake.
Step 6:
Remove the brownies from the oven and let them cool completely in the pan before cutting and serving.
Q: Can I taste the black beans in these brownies?
A: No, the rich chocolate flavor completely masks the taste of the black beans, making these brownies indistinguishable from traditional fudgy brownies.
Q: Can I use a different type of bean instead of black beans?
A: While black beans work best in this recipe due to their mild flavor and soft texture when pureed, you could experiment with other types of canned beans, such as kidney beans or white beans. However, the flavor and texture may vary.
Q: How should I store these brownies?
A: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
• For a vegan version, substitute the eggs with 1/2 cup unsweetened applesauce or mashed ripe bananas.
• Use gluten-free flour and certified gluten-free chocolate chips for a gluten-free option.
• Choose high-quality cocoa powder for the best flavor.
• If desired, add 1/2 cup of chopped nuts, such as walnuts or pecans, for extra crunch.
• Check for allergies when using almond milk; substitute with another non-dairy milk if needed.
Cut the brownies into squares and serve warm or at room temperature, with a scoop of ice cream or a dollop of whipped cream if desired.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Prepare the batter while the oven is preheating to save time. If making the vegan version, let the batter rest for 10 minutes before baking to allow the ingredients to absorb moisture.
- Use high-quality cocoa powder for the best flavor and richness.
- Be careful not to overmix the batter, as this can lead to tough brownies.
- Check for doneness at the minimum baking time to prevent overbaking, which can dry out the brownies.
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. Substitute the semi-sweet chocolate chips with dark chocolate chips for a deeper chocolate flavor.
Serve these brownies with a cold glass of almond milk, a scoop of vanilla ice cream, or a dollop of whipped cream.
These brownies can be enjoyed year-round, but they're especially satisfying during the cooler months when warm, comforting desserts are in high demand.
This recipe contains eggs, wheat (from the all-purpose flour), and tree nuts (from the almond milk). If making the vegan substitution, the recipe will be egg-free. For a gluten-free version, use gluten-free flour and certified gluten-free chocolate chips.
