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Peg’s Black Bean Brownies

Peg's Black Bean Brownies
Image Credit:
Becky Luigart-Stayner
Written By: Sarah Perreault Managing Editor
Yield
Makes 12 brownies.
Category
Beans
Cookies and Bars
Course
Desserts
Credit
2016 Old Farmer's Almanac

No flour? No problem! Peg’s Black Bean Brownies are rich, moist, and packed with chocolate flavor—and no one will guess the secret ingredient. Made quickly in a blender or food processor, these easy flourless brownies get extra indulgence from chocolate chips and walnuts.

This recipe was featured in the 2016 edition of The Old Farmer’s Almanac.

Ingredients
1 can (15 ounces) black beans, drained and rinsed, or 2 cups cooked
3 eggs
1/4 cup unsweetened cocoa powder
3/4 cup sugar
3 tablespoons vegetable oil, or 1-1/2 tablespoons olive oil and 1-1/2 tablespoons butter
1/2 teaspoon baking powder
pinch of salt
1/2 cup dark chocolate chips
1/2 cup chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan.
  2. Put the first seven ingredients into a blender or food processor and blend until smooth.
  3. Transfer to a bowl and stir in the chocolate chips and walnuts. Pour into the prepared pan.
  4. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

About The Author

Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...

Read more from Sarah Perreault

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Comments

<span>Ella Rae</span> Sun, 04/26/2020 - 11:33
I’m going to veganize this recipe by substituting the eggs for flax eggs ( 1 T. Ground flax seed to 3 T. Warm water per egg. Let sit to gel before using) and I’ll replace the butter/oil with half the amount of unsweetened applesauce.
<span>Chloe</span> Thu, 01/12/2023 - 17:02
Could possibly share your recipe for this Brownie recipe using black beans, and substituting the eggs and oil to your version. Thank you I would put a smiley face in the comments but can't lol.
<span>Sandy</span> Mon, 04/20/2020 - 16:06
Has anyone made these without eggs or with a substitute? Need a vegan option.
<span>Tawni</span> Thu, 02/02/2023 - 02:39
Yes, I used Bob's Red Mill egg substitute and it works great. I cooked 5-10 minutes longer. They turn out very dark, but the taste is there. Sprinkling with powdered sugar could help with presentation - be sure to blend the beans very well. Also, the walnuts seem a bit chewy with this recipe. I am wondering if trying pecans or toasting the walnuts or leaving in larger chunks would make any difference in the texture of the nuts. Other than that, they were delicious.
<span>Linda Hammett</span> Sat, 04/18/2020 - 16:28
Oh my goodness ! Made within two hours of seeing the recipe and they are so good. Who would have ever dreamed such! I can't wait to share with friends, many who are on gluten free diets.
<span>Tawni</span> Thu, 02/02/2023 - 02:42
I made these for the first time a few weeks ago and the batch disappeared within 2 days. So good! Then, I tried another batch and also a batch with egg substitute and just cooked them 5-10 minutes longer. Wish I had known about this recipe years ago.