Holy Fudge Black Bean Brownies

Holy Fudge Black Bean Brownies
WP_Post Object
    [ID] => 6984
    [post_author] => 2
    [post_date] => 2015-06-16 12:23:31
    [post_date_gmt] => 2015-06-16 18:23:31
    [post_content] => 
    [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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    [comment_count] => 23
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TOTAL TIME :1.25hours
  • 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)
  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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Previous Posts:

  • 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!

  • 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?