Black Bean “Brownies”

Based on a recipe from Activist Mommy, but adapted to be less mushy for my taste.

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 extract

Preheat 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.

  • Vegan_Noodle says:

    Wow, brownies with beans… what will they think of next? Definitely a good way to start the new year with a semi-healthy treat!

  • Hils says:

    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.

  • anardana says:

    Thanks! I’m going to try this.

  • Liz² says:


    those look *amazing*, and almost guilt-free besides! Somehow I’m just tickled by the concept, too.

  • BitterSweet says:

    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!