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black bean brownies
Black Bean Brownies
Servings: 1 9″ x 13″ tray of brownies, sliced and served as you choose
- 1/4 c. cocoa powder unsweetened
- 1 c. unsalted butter melted
- 2 c. black beans I used well-drained, rinsed, canned beans – feel free to go the short-cut route.
- 1 tbsp. vanilla extract
- 1/4 c. instant espresso powder
- 1/4 tsp. salt
- 4 large eggs
- 1 c. honey
Preheat oven to 350°.
Line a 9″ x 13″ baking pan with parchment paper and set aside.
In the bowl of a food processor fitted with a steel blade, place the beans, cocoa powder, melted butter, vanilla extract, salt, espresso powder and eggs.
Process until smooth and remove to a large bowl.
Stir in the honey.
Pour the mixture into the lined pan and bake for 45-47 minutes.
Cooked brownies will be solid, fragrant and dark, and will not jiggle when the pan is shaken.
Allow brownies to cool to room temperature before unmolding. I also recommend refrigerating the brownies, possibly even overnight, if you are going to use a cookie cutter on them as I did. Slicing the brownies into squares is perfectly fine, though, especially if you just don’t want to wait.