Black Bean Brownies (Almond Beany 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)

Instructions:

• 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:

• Weight Watcher’s Black Bean Brownies
• Amazing Black Bean Brownies
• Fudgy Black Bean Brownies
• Black Bean Brownies

Let me know what you think!

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