Holy Fudge Black Bean Brownies

Holy Fudge Black Bean Brownies
COMMENTS
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    [ID] => 6984
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    [post_date] => 2015-06-16 12:23:31
    [post_date_gmt] => 2015-06-16 18:23:31
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    [post_title] => Holy Fudge Black Bean Brownies
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    [post_name] => holy-fudge-black-bean-brownies
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    [post_modified] => 2016-02-12 17:47:54
    [post_modified_gmt] => 2016-02-12 23:47:54
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    [guid] => http://llbalanced.com/?post_type=recipe&p=6984
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06.16
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TOTAL TIME :1.25hours
15brownies
INGREDIENTS
  • 1 15 ounce can unsalted black beans (prefer organic), drained and rinsed thoroughly
  • 6 tbsp cocoa powder (I like Ghirardelli or Trader Joe's brand)
  • 3/4 cup maple syrup, grade A
  • 2 teaspoons vanilla powder (or sub vanilla extract)
  • 1/4 cup unsalted almond butter
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate roughly chopped (sub chocolate chips)
DIRECTIONS
  1. Preheat oven to 375 degrees F and line a loaf tin with parchment paper, making sure there are at least 5 inches of parchment overflowing on each side.
  2. Combine all ingredients except chopped chocolate in a food processor or high speed blender. Puree until completely smooth, scraping down the side as needed.
  3. Empty mixture into a mixing bowl and stir in chopped chocolate/chocolate chips. Turn dough into loaf pan and shake gently to create an even layer. At this point, you can trim back some of the parchment but leave an inch or two overhanging.
  4. Bake for 50 minutes or until a toothpick comes out with only a tiny bit of batter. Remove from oven and allow to cool at least 30 minutes before removing and slicing. If you can wait an hour the pieces will hold together better.
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  • Paul Siami

    looks super, thank you. I just need to get the black beans.

    • Lauraleabalanced

      Thanks Paul! Let me know if you get a chance to make them!

      • Paul Siami

        I made the brownies this afternoon. Tastes great. Thank you.

        • Lauraleabalanced

          Awesome! Thanks for letting me know!

  • Frances Wilson Sacripanti

    These are mind blowing !!!

    • Lauraleabalanced

      You are

  • April Nemeth

    So excited to make these! Is there a reason youre using a loaf pan? Can they be done in a standard 13 x 9 or 8 x 8 glass dish? Maybe double the recipe for 13 x 9?

    • Lauraleabalanced

      Hi April! Yes, I chose the loaf pan so they could have the right thickness. I’m not positive what it will be like in those sizes, but I think doubling the recipe in the 12×9 will work great! And you’ll appreciate the leftovers :). Let me know how it goes!

      • April Nemeth

        For sure! I’ll let ya know. Thx! 🙂

  • Molly Peach

    Okay these were insanely delicious. I tried a different bean brownie the other day & the texture was nowhere close to these. I ate them warm with ice cream but my favorite is the next day out of the fridge, so I can’t wait 🙂 THANK YOU

    • Lauraleabalanced

      Yay!!! I’m so glad you enjoyed them! I love them best the next day as well! Let me know how they are!

  • Angela H.

    Delicious! Super chocolatey, even without the chips. I sometimes have low iron levels, so these are a great treat for me. Added some chia seeds for an extra boost.

    • Lauraleabalanced

      Yay!!!! I’m thrilled these could serve another health purpose for you! Love the idea of adding Chia!

  • Alexandra Squire Saunders

    Hi. These are insane. The end.

    • Lauraleabalanced

      Hahaha best comment ever. So glad you like them! Im pretty obsessed.

  • Kristen

    My son is allergic to almonds. Could I just sub regular peanut butter

    • Hi Kristen! You can absolutely sub peanut butter. It will taste peanut-buttery, but when is that a bad thing?! Good luck!

    • Laura Lea Bryant

      Yes for sure! It will have a peanut butter taste, but if you love PB as much as I do, that won’t be a problem! You could also sub sunflower butter

  • Randy H

    Do you have nutritional info for these?

    • Lauraleabalanced

      Hey Randy! The rough calculation comes out to 120 calories, 20 grams carbs, 4 grams fat, 12 grams sugar PER brownie. Hope that’s helpful!

  • Jodi

    Do you use sweetened or unsweetened cocoa powder?

    • Great question, I use unsweetened! I like Ghiradellis or the Trader Joe’s brand 🙂

  • Kayla

    These brownies are SO delicious! I’m thinking about making them in mini muffin tins next time. Do you think that will work if the molds are well greased?

    • Hey Kayla!!! I’m so glad you love the brownies! Yes that should work really well–I actually think I’ve made them before like that. You’ll just want to watch the baking time bc they’ll probably cook more quickly. Maybe start checking around 25 minutes?

  • Margot Sisson

    My only issue with these brownies is that I literally cannot stop eating them? All self control goes out the window. I cannot believe how good they are and I vow to never eat any other brownie again. Thank you LL

    • Laura Lea Bryant

      hahahah this is an AMAZING comment. You are so cute! Thank you for taking the time to share! I will say, freezing some can help 🙂

  • Chelsea Donahue

    Can you help? I don’t know where I went wrong but these never held together? They were basically liquid?!?

    • Laura Lea Bryant

      Hi Chelsea! I cannot say for sure without knowing exactly what you did, and I haven’t heard of this issue before. Does your oven run true to temperature? Are you at a particularly low or high altitude? Did you dry the beans completely? If you followed the recipe verbatim, then all I can think is that your oven runs a little cooler and they needed longer to bake.

      • Chelsea Donahue

        Okay! I was also thinking that my oven might run cooler. Will try again! Do you have a brand of maple syrup you recommend? Thank you, huge fan, absolutely love your recipes!!!

        • Laura Lea Bryant

          I use the trader joes brand most of the time and it’s great! Thank you for the sweet words and keep me posted! Definitely let them cool completely too

  • Claire

    Yes these are insane. I need them everyday now. The only problem I’m running into is getting them off of the parchment paper- I even buttered the parchment the second go around and I was still getting a lot stuck to the bottoms (ate them anyway, duh). It takes me longer to get them off the paper than it takes to actually make the mix! Please help so I can get my fix a little faster!!

    • Laura Lea Bryant

      Hi there!!! I am sorry you’re having trouble! Are you using nonstick parchment? I’ve never had that issue so I can’t say for sure why that might be. The only other thing is–does your oven run a little hot?

      • Claire

        Perhaps! I guess I don’t know any different! I did put a cookie sheet under as well So it wasn’t as bad as the first attempt. Maybe just crappy parchment paper? It’s Reynolds?

        • Laura Lea Bryant

          Reynolds makings regular parchment and nonstick–you want to make sure it says nonstick on the box! xoxo

          • Claire

            Mystery solved- phew!!!! Thank you!!!!

  • Jamie W

    If I only have a can of TJ’s black beans WITH salt, can I use these and just omit the added salt to the recipe?

    • Laura Lea Bryant

      Yes! Just rinse them really really well and omit the salt as you suggested! xx

      • Jamie W

        Thank you! Going to try them tonight!

      • Jamie W

        OMG made these last night… TO DIE FOR. Thank you for another awesome recipe!!

        • Laura Lea Bryant

          Yay!!!! So glad you loved them!

  • Taylor Marsh

    My husband has a nut allergy. Is there a sub option for the almond butter? Thanks!

    • Laura Lea Bryant

      Sunflower butter is a great sub!

      • Taylor Marsh

        Thank you! I will definitely be trying this soon 🙂

  • Sarah Sheldon

    My brother is lactose intolerant, could I do this recipe without the chocolate chips? I made them with the chocolate chips for a some friends and they were absolutely delicious!!!!!

    • Jenny Moore

      I used vegan chocolate chips to make it dairy free-yummy!

      • Laura Lea Bryant

        Great idea! Thanks for sharing!!!

  • Katrina

    I made these for a coworker with Celiacs, and I nearly ate them all before handing the plate off to her! They are so chocolatey and just downright delicious! I used peanut butter and vanilla extract (it was all I had on hand) and they turned out wonderful! Thank you for another great recipe!

    • Laura Lea Bryant

      Yay!!!! I’m thrilled they were a hit! Thanks for sharing your substitutions!

  • Whitney

    Hi! So the Simply Balanced (from Target) black beans say “low sodium” rather than unsalted or no salt added, like I’ve seen previously… To use these or not to use these? Should I add the extra salt or no? Thanks!

    • Laura Lea Goldberg

      Hi!!! You can use them! Just rinse them really well and don’t add salt!! 😘😘

  • Jessica Mann

    I hid the beans can & added cool whip + fresh raspberries – my husband has no idea these are ‘healthy’. Thanks!

    • Laura Lea Goldberg

      Oh my gosh that’s awesome lol!!! Love the toppings!