Mocha Black Bean Brownies

What do you do when you don’t have eggs and when you’ve just cooked one pound of dried black beans (for other reasons ;))?

Make black bean brownies of course!

Last year I had made a similar recipe in Intro to Nutrition class (we were experimenting on ingredient substitution, such as replacing fats and sugars to make recipes healthier) but had yet to try one of my own.  Surprisingly, it didn’t even take me 5 minutes to find this one on Food Network’s website!

Mocha Black Bean Brownies

Recipe adapted from: Food Network’s Black Bean Brownies


  • Butter or cooking spray for greasing pan
  • 3/4 cup cooked black beans
  • 1/2 cup vegetable oil, or olive oil
  • 2 1/2 TBS flaxseed + 6 TBS water (egg substitute)
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup brown sugar + 2/3 white sugar (or 1/2 cup of choc chips)
  • 1 teaspoon instant coffee or espresso
  • 1 teaspoon vanilla extract
  • 1/3 cup flour + 1/3 cup of old-fashioned oatmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Honey (optional)


  1. Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
  2. In a blender, purée the beans with the oil. Add the flax seeds, water, cocoa, sugar, coffee, and vanilla (do this in intervals if you have a smaller processor like I do). Blend until smooth.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated (or just mix all these ingredients in a bowl if you’d rather).
  4. Pour into the prepared pan. Bake until the batter pulls away from the edges and is still a bit shiny in the middle, about 20 minutes.
  5. Let cool 5-10 minutes before drizzling with honey, dusting with powdered sugar, or serving with ice-cream/milk.

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Mixing it up in the food processor (beans + oil).

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After mixing bean mixture with other wet and dry ingredients, the batter is ready to bake!

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Mmm…perfect :)

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Getting hubby’s bowl ready. . .

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By the looks of it, I bet you’d never guess there were beans in these brownies!

– – – – –

I liked these brownies a lot because they were filling (I guess because the beans added protein?) but didn’t make me feel funny from eating sugar.  As I was tasting the batter, I did actually have to add more sugar but I think that’s because I didn’t have chocolate chips which were in the original recipe.  Semi sweet chocolate would have added more richness and sweetness, something I definitely want to add next time (instead of more sugar ;)).

I definitely recommend these!  If you are trying a lower fat diet, the beans are a fat substitute.  And for even more healthiness, you could replace another 1/4 cup of the oil with applesauce or another type of puréed fruit (I’ve read that dates or prunes taste good in brownies)!


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