I know I haven’t posted anything in a while. I offer no explanation or defense.

I made these on a snowy day. I pulled them hot out of the oven, and ran upstairs for my camera. When I came back down, they were already half-gone. (Or half-there, if you see the glass that way)


Anyway, I super-love black bean brownies. They justify my total and all-consuming love for chocolate by infusing dessert with protein beans. My friend super-hates them. He’s picky, and if he knows there’s beans in his brownies, he won’t eat them. It’s all a psychological thing, but he swears he can taste them.


So I didn’t tell him that these brownies had beans in them. And he said they were good. After he discovered the “secret ingredient,” he added, “You know, they would’ve been better if they didn’t have black beans in them.”

Well, who cares what you think, Jake? You also don’t like strawberries or cheesecake.


Without further ado…


  • 1 can black beans (1 1/2 cups)
  • 1/2 cup maple syrup (or 1/3 if you like the brownie flavour, which I do)
  • 1/4 cup liquid oil (vegetable or melted coconut)
  • 2 tsp vanilla (I ran out, and made it without. Not as tasty, but still great!)
  • 2-3 tbsp. milk, if needed
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup flour
  • 1/4 cup cocoa powder
  • 1/2 cup mini chocolate chips (mini-size distribute better, but normal-sized works fine)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine beans, syrup, oil, vanilla, and milk in a blender, and blend until smooth.
  3. Add the flour, cocoa, baking powder, and salt and blend until smooth again.
  4. Stir in the chocolate chips.
  5. Pour into a greased/paper-lined baking pan, and bake for 15-20 minutes.


[cue family member coming downstairs and demanding why there’s a brownie on a pair of overalls in the living room]


  • The brownies will probably be gooey as a result of the wet batter and the melted chocolate inside them. If you like them more cakey, add more flour (and maybe more milk), and bake a bit longer.
  • Let the brownies cool for 10 minutes in the pan before cutting.
  • If you decide to use oats instead of flour, grind the oats up finely before adding to the mix.
  • You can also use sugar instead of syrup, but I think the maple flavor helps mask the beaniness.

Thanks for stopping by! If you liked this post, let me know!

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Have a wonderful day! –KiWi

One thought on “Black Bean Brownies Recipe

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