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.

  • Jackie says:

    They look so fudgy. This reminds me of the black bean cupcakes recipe I saw in a VT from a few years ago.

  • I’m for sure going to try this recipe…Me and chocolate are one!

  • oops…i realized i put the wrong addess on…sorry! :-/

  • 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.

  • Celine says:

    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.