Black bean brownies hold a special place in my kitchen heart. The first recipe I tried using the sneaky little bean blew me away with its taste, texture, and nutrient density. It catapulted me into experimenting with baking with means and more healthy, less refined ingredients. The fact that the bean brownie recipes (which now you can find all over the internet) contain no wheat flour and sometimes no flour of any gluten free variety (as you will see in this one!) inspired me. I love feeling good about what I eat and any opportunity for making and eating food should be one for feeling vibrant and fueled as well.
The best part is, these are probably the simplest baked good you can make. All that is required is a food processor which swiftly does the work for you in achieving silky, rich batter. The texture of these are almost fudge like, and the color lent by the beans and cocoa powder further cements the impression of a decadent chocolate treat. These do not compare to a standard flour, butter & sugar brownie with crackly top and soft cakey texture; rather, the black bean brownie is a beast of it’s own and a beautiful one at that.
Serve warm for the best experience or cool and store in the fridge. These are high in protein, fiber, antioxidants, and minerals. Eat up!
And if you’re curious, some nutritional stats (rough estimate-take away the sunbutter and you’re at about 250 calories a serving).
Recipe analysis from caloriecount.com