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.

  • And gluten-free! YUM. i will definitely be trying these out.

  • Sharon says:

    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 :)

  • Celine says:

    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.

  • […] 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 says:

    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!