Adapted Black Bean “Brownies”
I made the original version but found them to be a bit mushy.
I nixed the applesauce and just threw random stuff in the food processor: I could honestly eat the whole pan by myself, they’re so good, still pretty healthy, and definitely not mushy.
It should be obvious they are not meant to replace the most sinful brownies ever made, but to offer a healthy and tasty alternative instead.
Adapted Black Bean “Brownies” Non-stick cooking spray
1/2 cup (39 g) quick-cooking oats
1/2 cup (47 g) shredded coconut
1/4 cup (48 g) raw sugar
1/4 cup (30 g) carob powder
1/2 cup (100 g) roasted chestnuts or other nuts
15 ounces (1 can, 425 g) cooked black beans, drained and rinsed
2 ripe medium bananas
8 dried dates
2 tablespoons (30 ml) unsweetened almond or other nondairy milk, more if needed
1 teaspoon pure vanilla extractPreheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
Place oats, coconut, and sugar in food processor. Blend until finely ground.
Add the rest of the ingredients. Blend until perfectly smooth, scraping sides occasionally, and adding extra milk if the batter is too stiff.
Place into prepared pan, leveling with a spatula.
Bake for 27 minutes, or until the brownies are set and firm to the touch
Let cool on a wire rack, still in the pan. Chill for at least 4 hours before slicing and serving.
Enjoy cold, store in fridge.
Like these? Try the no-bake version!
Vegan_Noodle said,
January 2, 2008 at 3:19 pm
Wow, brownies with beans… what will they think of next? Definitely a good way to start the new year with a semi-healthy treat!
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Hils said,
January 2, 2008 at 5:30 pm
Wow! I am definitely going to try this recipe. Black beans have such a delicate flavor and a great consistency, I can see why this works! Hopefully I don’t burn them like my last batch of brownies. Ha.
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anardana said,
January 2, 2008 at 6:15 pm
Thanks! I’m going to try this.
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Liz² said,
January 2, 2008 at 6:40 pm
:O!
those look *amazing*, and almost guilt-free besides! Somehow I’m just tickled by the concept, too.
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BitterSweet said,
January 2, 2008 at 7:03 pm
I must admit, I’m still a bit skeptical of putting beans into brownies… But hey, I guess it’s not so different from using soybeans (tofu) into cakes, huh? Maybe I’ll give ‘em a shot!
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VeggieGirl said,
January 2, 2008 at 9:38 pm
black beans?? in brownies?? sounds quite enticing!!
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melisser said,
January 2, 2008 at 10:31 pm
so crazy!
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textual bulldog said,
January 2, 2008 at 11:28 pm
Somehow the other black bean brownies sounded freaky to me, but now you’ve gone and put all kinds of other exciting things in these and they sound AMAZING! nicely done!
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cakespy said,
January 3, 2008 at 7:16 am
Wow! Those do look good. I never would have thought of black beans and brownies…but the picture really does sell it.
(Speaking of beans in recipes, I made the white bean spread…oh, Mr. Cakespy and I licked the bowl! Gross? Sort of. True? Yes.)
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Celine said,
January 3, 2008 at 10:13 am
you’re a bowl-licker like me, Jessie! it’s reassuring. and you won’t hear me say it’s gross. frankly, what’s cuter than a bit of brownie batter or white bean spread on the tip one one’s nose? nothing, that’s what.
other reassuring fact, everyone: you really can’t taste the beans in this. I promise. I wonder where Activist Mommy went, though, I need to try her URL once more.
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Bonnie said,
January 3, 2008 at 10:21 am
I’m loving all the brownie posts! I’ve only made them once and have been looking for recipes – with black beans, that has to be amazing.
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leigh said,
January 4, 2008 at 1:48 am
It’s been brownie city over here lately! I love it!
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Hilary said,
January 4, 2008 at 4:44 am
yum brownies! i’ll admit, the black beans still scare me though.
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Celine said,
January 4, 2008 at 9:45 am
don’t be scared of the black beans, Hil! they mean you no harm. just gas.
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Hilary said,
January 5, 2008 at 8:43 pm
haha, I really wanna give them a try, maybe I will. I know I have some black beans in my pantry.. :]
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Lori- pleasantly plump vegan said,
January 6, 2008 at 3:35 am
how very interesting!
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Monika K said,
January 6, 2008 at 5:01 am
These sound weird, but good. I’m intrigued!
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LisaRene said,
January 6, 2008 at 10:48 pm
Your post motivated me to bake a batch of black bean brownies this morning. I had intended to make two batches, the first an adaptation of the original recipe and the second an adaptation based on your changes. I only had enough beans and bananas for one batch so my second batch was a pumpkin puree brownie. My husband and I will be eating a lot of brownies during the next few days.
Love your blog! I’ve been following it for quite some time now.
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Sorina said,
January 7, 2008 at 1:53 pm
Everything on that plate looks amazing!I would love to try this, sounds very simple and nice:)
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Celine said,
January 7, 2008 at 3:55 pm
if you’re a bit frazzled at the thought of eating brownies for a long, long time: you might like to know these brownies freeze amazingly well, Lisa! I just had a piece of one that had spent a few days in the freezer, and I think it might have been even better than when eaten fresh. the gift that keeps on giving?
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Jackie said,
January 8, 2008 at 5:38 pm
They look so fudgy. This reminds me of the black bean cupcakes recipe I saw in a VT from a few years ago.
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Rage And Love said,
January 8, 2008 at 6:33 pm
I’m for sure going to try this recipe…Me and chocolate are one!
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Rage And Love said,
January 8, 2008 at 6:35 pm
oops…i realized i put the wrong addess on…sorry! :-/
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Jackie Vetter said,
January 9, 2008 at 4:57 am
I love your posts and recipes. I’ve linked to you from my site because I like for people to be able to see all the goodies you prepare and how easy you make it look.
Beans and brownies. One I’ll have to try.
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Celine said,
January 9, 2008 at 7:25 am
awesome, Jackie, thank you! I never saw that VT cupcake recipe but I’m going to hunt for it on their site now, since I love these brownies so much.
don’t worry about it, Rage and Love, and I’m so hooked on chocolate at the moment, I think I need to join a club or something.
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veggiesyarnsandtails said,
January 10, 2008 at 1:35 pm
These sound and look terrific!!!
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Chantal said,
January 12, 2008 at 4:08 pm
Hey Celine!
A quick question regarding those tantalizing brownies… How big the black bean can? Most of the cans in Canada contain 28oz of beans. Is that about right?
Thanks
Can’t wait to try the recipe.
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Celine said,
January 12, 2008 at 4:24 pm
15oz is what you need here. so about half of your average Canada can. aka Can-can.
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LisaRene said,
January 20, 2008 at 7:38 am
Celine, glad to hear they freeze well because I have been baking up batch after batch of black bean brownies playing around with the recipe. I like your idea of using oat and brown rice flour, as gluten free flour always adds an interesting texture to baked goods.
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Sneaky + Deceptive + Chef = Delicious « Diet, Dessert and Dogs said,
January 28, 2008 at 1:00 pm
[...] I took a peek at Celine’s fabulous blog and–voila!–there is a recipe for Black Bean Brownies, based on a still-earlier version from Activist Mommy. See what I mean? It’s that 100th [...]
Sally Parrott Ashbrook said,
January 28, 2008 at 8:31 pm
And gluten-free! YUM. i will definitely be trying these out.
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black bean brownies! « have cake, will travel! said,
March 20, 2008 at 8:11 pm
[...] here’s my take on them… Filed under: 875 [...]
Recipe Index « have cake, will travel! said,
April 6, 2008 at 11:11 am
[...] Based on the famous Black Bean Brownies Whiskey Peanut Fudge Matcha Chocolate Ice Cream Chocolate Raspberry Tofu Mousse Raspberry Frozen Soygurt Frozen Tiramisu Peanut Butter Ice Cream (soy-free) Chocolate Tapioca Pudding [...]
Ch-ch-ch…ia? No, changes! « have cake, will travel! said,
April 17, 2008 at 1:35 pm
[...] past few days: cornmeal muffin tops (sans white chocolate chips), best pumpkin muffins from VWAV, adapted black bean brownies (I love them so!), adapted fudgy brownies from My Sweet Vegan, low-fat cinnamon rolls & almond [...]
Raspberry Chocolate White Bean Blondies « have cake, will travel! said,
April 21, 2008 at 5:11 pm
[...] let the black beans have all the [...]
Good News… « have cake, will travel! said,
May 9, 2008 at 5:23 pm
[...] those of you who like the adapted black bean brownies I’ve talked about over and over again: I lowered the sugar amount to 1/2 cup, and they came [...]
Sharon said,
May 11, 2008 at 7:52 pm
there is a really good black bean brownie recipe from Baking with Agave Nectar which uses agave nectar in place of sugar. it also doesn’t use flour; the brownies come out amazing! (i’m sure you can make a vegan version!) its one to try esp. if you are trying to cut down on using refined sugar :)
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Celine said,
May 11, 2008 at 7:58 pm
thanks for the tip, Sharon: I’ve been planning on making these up here soon with agave or maple syrup and playing around with the rest of the ingredients, so I’ll keep this blog updated with any positive [or even negative] outcome.
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An addendum to the adapted Black Bean Brownies « have cake, will travel! said,
May 29, 2008 at 7:49 am
[...] people have tried the recipe lately and complain about a too strong banana flavor: here’s a suggestion, after seeing [...]
Hello again! « Eating with the Rabbits said,
May 29, 2008 at 11:42 pm
[...] also made cookies today, to celebrate the beginning of the summer holidays!): Black Bean Brownies! This is the recipe I used. I’d been planning on making it for a long time, but I had to get myself [...]
Heathy said,
May 30, 2008 at 10:26 pm
Immediately after coming upon this delicious looking recipe today, I decided to make them . I love the black bean idea in a sweet dish!
I replaced the bananas with pureed prunes and replaced the sugar with Xylitol (an all natural, low glycemic sweetener made from birch bark). I haven’t tasted em yet because I still need to make a frosting…still trying to decide on what kind – but I cant wait to sample!
Reply
ninaki said,
June 3, 2008 at 11:10 pm
I really want to try making this without sugar using agave. What adjustments do you think should be made??
Reply
Celine said,
June 4, 2008 at 5:58 am
I would simply add 1/4 cup agave instead of the sugar, and not make any other changes. that’s if you’re using carob powder. if using cocoa powder which is less sweet than carob, you should add a bit more, probably 6 T in all [not added to the 1/4 cup] or 1/3 cup, as well as throw in a bit more ground oats.
Reply
Celine said,
June 4, 2008 at 5:59 am
ninaki: a quick note that I have been planning on making these with agave for a while and am just about to do it, so if you want to wait to make sure it works, give me a few days.
Reply
Gluten Free Goodness » Blog Archive » Brazil Nut Brownies said,
June 30, 2008 at 9:36 pm
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Wired For Noise » Blog Archive » Hop Til You Drop! said,
July 20, 2008 at 3:44 am
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Louise said,
August 1, 2008 at 11:38 pm
I bought some black beans today to make the original version of this recipe, but after seeing this version I think I’ll definitely try these ones instead!
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Bugzy Reply:
March 30th, 2009 at 5:55 pm
Made the original recipe for black bean brownies yesterday and they were wonderful! Had them with a vegan coffee ice cream on top and what a treat! I used 1/4 cup of instant espresso (dry) and the brownies were very cakey and delicious – not at all fudgey and gooey.
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Taking care of that sweet tooth business. « have cake, will travel! said,
September 22, 2008 at 10:37 am
[...] yes, the ever-evolving adapted black bean “brownies”. (with frozen strawberries & bamboo flatware for sidekicks.) I didn’t add oil to this [...]
Marie said,
October 12, 2008 at 4:12 pm
I made these (had to cut the recipe in half as my only can of black beans had been used for delicious spring rolls earlier) and I really liked them! I struggle not to eat the whole thing as I wanted to see how refrigeration would improve them! Yummm. They would be perfect for breakfast and I’ll make them again. Thank you!
Reply
Celine said,
October 12, 2008 at 4:18 pm
I’m glad you’re liking them, Marie! I always end up freezing mine because otherwise, it’d be all I’d eat the whole day. brownies, brownies, and more brownies. [bean overdose!]
Reply
No-Bake Black Bean Brownies « have cake, will travel! said,
November 5, 2008 at 5:42 am
[...] post, I got lazy and didn’t bother with the baking part of yet another version of the adapted black bean brownies. I just pop them in the freezer for ease of cutting, and eat them thawed, straight from the fridge. [...]
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February 2, 2009 at 11:47 am
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February 19, 2009 at 9:54 am
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lemonpi » Bean there, done that. said,
April 26, 2009 at 5:20 pm
[...] It’s not often I find myself having time to bake from other blogs, even though I have tons and tons of bookmarked recipes, and I certainly never thought I’d find myself baking vegan, but I’m a big fan of Celine’s beautiful blog and lately I haven’t been able to take my mind off those tempting bites she offers up, like pumpkin chocolate chip cookies and black bean brownies. [...]