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black bean brownies

Black Bean Brownies

Heather Harris
Course Homesteading


  • 2 cans black beans drained or 4 cups precooked black beans
  • 6 eggs
  • 2/3 cup butter melted (you can use coconut oil, too)
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 cup honey
  • 1/4 cup coconut flour optional, but it does give a better texture
  • 1/2 cup Lilly's sugar free chocolate chips optional, but will add another layer of chocolatey goodness


  • Preheat the oven to 350 degrees F / 175 C.
  • LIghtly grease a 9x13 pan with coconut oil.
  • Add beans and melted butter to a high powered blender.
  • Whir on high until beans start to break down and are mashed up. Whir for about 1 minute, or until the beans are all mashed up.
  • Mix your wet and dry ingredients separately. This will help you make sure that all of the ingredients are mixed evenly. Add the black beans last, then continue mixing until all of the ingredients are combined and smooth.
  • Spread batter into pan.
  • Sprinkle with chocolate chips, if desired
  • Bake for 25 minutes. The brownies should be visibly cooked at the edges and the center shouldn’t jiggle much. A toothpick will likely come out gooey, though, which is something that’s different than regular brownies. A gooey center is okay for these brownies, which are meant to have a bit more of a fudgy consistency. If you want firmer brownies, just cook them longer until the toothpick is clean.
  • Allow to cool completely before serving.