Black Bean Brownies

These are a fudgy brownie, not my favorite texture, but still good especially since they are made with beans and that just feels healthier than a traditional brownie.  And they are gluten-free if you find yourself in need of such recipes.



2 cups black beans, rinsed and drained (I didn't have a full 2 cups, so I also used chickpeas)
1/4 cup cocoa powder
2 large eggs
2 large egg whites
1 T vanilla extract
1/4 tsp salt
3/4-1 cup honey

1/3 - 1/2 cup melted butter
1 cup chopped walnuts, or other nut of choice (optional)

Preheat oven to 350 degrees.  Grease 8x8 baking dish for a thicker brownie or a 11x8 for a thinner brownie.

Combine beans, cocoa powder, eggs and whites, vanilla, salt & honey in food processor and blend until smooth. 

Pour mixture into a bowl. Add butter and walnuts.  Mix.  Pour into prepared dish.  Bake 30 -45 minutes, or until brownies are set.

Let them cool, in fact, refrigerate them.  (this is a down side to these, they need to be chilled to keep their shape when you cut them.  I ate some warm and it tasted good, would have been great with vanilla ice cream, but they did fall apart and I scooped them into a bowl with a spoon)


Our take on the brownies.

I really liked them, mostly because I felt less guilty for eating a brownie made with black beans.  Wish they would hold up warm.  Thinking about trying to add wheat gluten to see if that will help them stick better.  (which obviously would make it not gluten-free.)

Rees liked them, minus the walnuts.

Jeff did not like them, thought the texture was weird and would prefer a warm brownie over a cold one.