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Black Bean Brownies (Almond Beany Brownies)

January 10, 2010
Black Bean Brownies

Black Bean Brownies

My first foray into bean desserts – I’m happy to say my Almond Beany Brownies turned out well!

I won’t claim this bean recipe is super healthy – but they do have beans in them which means these brownies have protein and fiber. That’s more than one can say for traditional brownies.

The texture? These brownies have a moist and fudgy texture since they are flourless. They’re not like cake at all.

How did the family react?

  • Husband thought they were good (could not taste the beans – he knew they were in there)
  • Son said “They’re the best!” (he didn’t know there were beans in there)
  • Daughter said “The’re kind of…delicious” (she was suspicious…I have to practice my poker face)

Almond Beany Brownies

– about 24 small brownies

  • 1 can (15 oz) black beans (rinsed and drained)
  • 2 whole bananas (not overly ripe)
  • 1 cup sugar
  • 1/2 cup cocoa
  • 1/2 teaspoon baking powder
  • 1 tablespoon canola oil
  • 1/3 cup milk (or soy milk)
  • 1 teaspoon almond extract
  • 1/2 cup quick oats
  • 1/2 cup crushed almonds (not salted / not flavored)
  • 1/2 cup white chocolate chips
  • Health English Toffee Bits (for topping)
  • Powdered sugar (for topping)


  • Preheat oven to 350F. Grease a 9″ x 12″ pan (or use parchment paper) and set aside.
  • Put oats in a food processor and pulse a few times.  Remove oats and set aside.
  • Crush almonds – set aside with the oats
  • Combine rest of ingredients in a food processor and blend until smooth.  Blend again, scraping sides as needed.
  • Add oats and almonds. Pulse a few times. It’s ok to keep a little texture this time – no need to blend until smooth.
  • Pour batter into the 9″ x 12″ pan.
  • Bake approx 30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool before slicing.

If you make frosting:

  • After Brownies cool, spread on frosting (see Simple Chocolate Frosting recipe below)
  • Sprinkle frosting with Heath Toffee Chips; then
  • Sprinkle with Powdered Sugar
  • Slice brownies

Simple Chocolate Frosting

  • 1 cup powdered sugar
  • 2 tablespoons melted butter
  • 4 teaspoons cocoa powder
  • 4 teaspoons hot water
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon sea salt

Mix frosting until fluffy.

Chef’s notes:

  • These are very sweet – you might want to cut down on the sugar, especially if you use frosting.
  • Store these in the refrigerator, since they have beans.
  • I used whole almonds (not salted/not flavored) and pounded them with a meat tenderizer while in a ziploc bag.
  • My oven took 40 minutes for a 9 x 12 brownie pan.  But that might just be my oven.
  • I used thawed frozen bananas that I’ve saved for banana bread.  You can use fresh bananas.
  • I’ll try dark chocolate chips next time instead of white chocolate chips.

See these other promising Black Bean Brownie recipes:

Let me know what you think!

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8 Comments leave one →
  1. January 27, 2010 10:44 pm

    I was also inspired by Happy Herbivore’s brownies and made my own with small variations, and a delicious, thick, healthy fudge spread for it too, made simply from avocados, cocoa powder and honey! You can find the recipes with pictures on my healthy-eating blog


  2. Elisabeth permalink
    February 3, 2010 10:50 am

    I love the idea of incorporating black beans into a brownie recipe! I have not yet tried it, but I am looking forward to it. As soon as I saw the recipe it made me think of a song I recently heard by a local group called The Sweet Colleens. The title is “No Beans, No Brownie”. It is a children’s song basically about eating your veggies’ in this case, your brownies. I thought it was particularly apropos.

    • February 3, 2010 3:44 pm

      Hi Elisabeth – I am going to have to find that beans/brownie theme song!

      Let me know if you try the Almond Beany Brownie recipe. Honest feedback is certainly welcome. That’s the best way for one to learn 🙂 I am always open to tweaking recipes.

  3. March 2, 2010 9:22 pm

    Hello! Thanks for stopping by Munching Madness! I guess the Bean Brownie Fever is going around. Your idea about using pumpkin sounds so smart. What do you think of butternut squash puree? I know I have some of that lying around, and I would love to use up the millions of beans soon!


    • March 2, 2010 10:11 pm

      Hi Jackie – great minds think alike! 🙂 I also considered using butternut squash puree when I had some leftover (but never tried it). I think the two are pretty similar, although the squash might not be as dense as some pumpkin puree (pureed squash seems more thin?) So, maybe compensate by adding a *little* bit more of a dry ingredient if you go with the squash? Just thinking out loud…

  4. October 26, 2010 6:16 pm

    “They’re kind of… delicious” — LOL!!! I imagine the raised eyebrow, wondering if Mom snuck beans into the brownies. Hee hee…

    Well, I’ve got a pot of black beans so I was hopeful I could make this recipe but I don’t have a bunch of the other ingredients. Ah well. Maybe another day 🙂

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