Deceptively Delicious Black Bean Brownies

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 45
  • Amount Per Serving
  • Calories: 118.2
  • Total Fat: 7.6 g
  • Cholesterol: 29.9 mg
  • Sodium: 20.3 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Deceptively Delicious Black Bean Brownies calories by ingredient
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Try to find the beans in this recipe! Beans replace the flour in this recipe for a different nutritional kick. Try to find the beans in this recipe! Beans replace the flour in this recipe for a different nutritional kick.
Number of Servings: 45


    4 ounces unsweetened chocolate
    1 cup unsalted butter
    2 cups soft-cooked black beans, drained well
    1 cup walnuts, chopped
    1 tablespoon vanilla extract
    ¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
    ¼ teaspoon sea salt
    4 large eggs
    1½ cups honey


Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies.

Number of Servings: 45

Recipe submitted by SparkPeople user WILDLIFEJO.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    Wow! I am shocked. These are great! I only gave it 4stars because 5 is for the real deal stuff. Next time I make these I'm going to pass on the coffee and replace it with ovaltine. I couldn't find the beans and I don't think anyone would ever know unless you told them. - 12/14/10

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  • Veryyy excited to make this recipe and share with family and friends!! - 1/30/10

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  • Thanks for sharing this recipe. I love having a nutritious and tasty item like this to accommodate my sweet tooth and serve as an easy to grab snack. I'm also excited to make these brownies for my sister next time I see her. She has difficulty finding things to meet her dietary restrictions. - 4/16/09

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  • I admit I was quite skeptical about these, but went ahead and tried, they were good, I mean it, and much healthier than a regular brownie. - 10/14/08

    Was this review helpful?   yes  No
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