Black Bean Brownies Recipe
Level: Easy
Yield: 12 servings
Total time: 1 hour (including cooling)
Active time: 15 minutes
Nutritional facts (per serving): Calories 203, Total Fat 10 g, Saturated Fat 2 g, Carbohydrates 26 g, Dietary Fiber 6 g, Sugar 14 g, Protein 6 g, Cholesterol 47 mg, Sodium 202 mg
Equipment & prep: Nonstick cooking spray, standard 12-cup muffin pan
Ingredients
- Nonstick cooking spray, for greasing the muffin tin
- 2 cups (500 milliliters) canned black beans, rinsed and drained
- 1/4 cup (60 milliliters) canola oil
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon instant espresso or instant coffee powder
- 3 large eggs
- 3/4 cup (90 grams) cocoa powder
- 2/3 cup (133 grams) sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Approximately 1/3 cup (50 grams) semisweet chocolate chips
- 1/3 cup (about 30 grams) chopped nuts
- Flaky sea salt, for sprinkling
Directions
- Preheat oven to 350F and lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
- Place the black beans in a food processor fitted with the blade attachment and process until completely smooth, scraping down the sides as needed.
- Add the canola oil, vanilla extract, espresso or coffee powder, and eggs to the food processor, then blend until fully combined.
- In a separate medium bowl, whisk together the cocoa powder, sugar, baking powder, and kosher salt. Add the dry mix to the food processor and pulse a few times until incorporated, scraping the bowl once or twice during mixing.
- Spoon the batter evenly into the prepared muffin cups. Sprinkle chocolate chips, nuts, and a pinch of flaky sea salt over the tops of each brownie.
- Bake for 22 to 25 minutes, or until the edges are set but the centers remain slightly fudgy. Let the brownies cool completely in the pan.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Note on can sizes
Can sizes vary by country; in the U.S., a typical can is about 15.5 ounces (approximately 458 milliliters), while in Canada cans are often larger (about 540 milliliters). For this recipe measure out 2 cups of beans (in US kitchens this is roughly one standard can); refrigerate any extra beans for other uses.
