Chances are if you’ve been around the internet and/or delved into the world of healthier baking, you’ve probably at least heard of black bean brownies. Maybe you’ve even tried them. I know I was skeptical at first, but you truthfully cannot taste the beans. Yes, you do need to puree them in the food processor until everything is super smooth and you get that nice texture. But taste wise? It’s all chocolatey goodness.
Now I won’t lie to you, I don’t think you’re going to confuse them with a traditional brownie. They don’t have the same oil content. They aren’t ultra decadent to the point where you can feel a spike in your blood sugar level the moment they touch your tongue. But they are delicious and indulgent in their own way. And they’re packed with some decent protein and fibre from the beans, so it’s a win all around.
I’ve been baking black bean brownies for years now. And while I typically stick with a basic recipe, I have realized there are some fun variations I want to test out.
This recipe is a vegan one. I like keeping these vegan because you can let them be on the gooey (or ultra gooey) side if you want, and you don’t risk having any uncooked egg left in your finished product. Also, I much prefer baking these in a muffin tin, because then your brownies are perfectly portioned.
When they’re done baking the tops of the brownies will look dry, and the edges will have started to pull away from the pan slightly. (See below) I baked my first batch for only 20 minutes and I found them to not have set enough. But 23 minutes should give you a good set brownie that’s still a little gooey in the middle. 25 will be a little firmer yet.
While I certainly wouldn’t fault you for testing one of these while they’re still warm, do let the rest cool all the way to room temperature. They hold together and come out of the pan a lot easier once they’re cooled. Then the trickiest part is to try to not eat them all at once!
Also, a big thanks to Christina from Invented Charm for helping me the name for these. Amaretto cherry walnut black bean brownies was way too much of a mouthful. 😉
- ¾ cup coarsely chopped frozen pitted black cherries
- 3 oz amaretto
- 2 tbsp ground flax seed
- 5 tbsp cold water
- 1 19 oz can black beans, rinsed and drained
- ⅔ cup sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- 1 cup cocoa
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup chopped walnuts
- Preheat oven to 350F and grease a standard size muffin tin.
- Place chopped frozen pitted black cherries in small bowl and add amaretto. Let soak for approximately 15 minutes. (This let's the cherries thaw and juices to mix in with the amaretto.)
- Add flax and water into bowl of food processor. Pulse a few times to combine. Let sit for a few minutes to form a flax "egg" while you gather the rest of your ingredients.
- Add black beans, sugar, melted coconut oil, vanilla, cocoa, baking powder and salt to food processor.
- Drain cherry/amaretto liquid into the food processor, reserve cherry pieces and set aside.
- Run food processor for approximately 3-4 minutes, allowing the batter to get very smooth.
- Transfer batter to a mixing bowl and fold in cherry pieces and walnuts.
- Evenly distribute the batter into the greased muffin tin.
- Bake at 350F for 23-25 minutes. The tops should look dry, and the edges should be pulling back slightly from the pan.
- Let cool completely before removing from pan.