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.

  • Monika K says:

    These sound weird, but good. I’m intrigued!

  • LisaRene says:

    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.

  • Sorina says:

    Everything on that plate looks amazing!I would love to try this, sounds very simple and nice:)

  • Celine says:

    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?