Black Bean Brownies

17 Feb

Moooore brownies. Slightly healthier, too, because I only added a 1/4 cup of flour and used beans for the rest. They taste great, too! I chucked in some roasted, salted peanuts and they add a nice lil’ crunch.

I adapted the recipe from Joy the Baker, who got it from Martha Stewart originally. These brownies are moist and absolutely addicting! I can’t believe there is a full cup of beans in them.

Black Bean Brownies

  • 1/4 cup butter
  • 3/4 cup semisweet chocolate chips
  • 1 cup kidney beans
  • 1 1/3 cup sugar
  • 2 large eggs plus 1 egg white
  • 2 tsp vanilla
  • 1/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup peanuts


Preheat oven to 350 degrees and grease a medium baking pan. Line with waxing paper and butter again.

In a blender, blend beans, vanilla, and eggs until smooth. In a small bowl, melt butter and chocolate chips in microwave. Let cool for 5 minutes and then mix in sugar. When thoroughly combined, add in egg mixture.

SO rich!

In a medium bowl, mix together flour, salt, baking powder, and cocoa powder. Stir in wet mixture until combined. Pour into baking dish and swirl in peanuts.

Bake for 20 minutes (or longer if it’s too gooey).

Happy Baking!


Pre-drink food with the girls


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