Peanut Butter Black Bean Brownies

With the holidays in full force in our home, it was time to break out the baking gear. We love making everything from family dinners to ridiculously sweet desserts, but I wanted to make something that could be enjoyed by everyone this year. My dad has, over the past couple years, taken a break from glutens and starches as part of a lifestyle change. That means no rice, potatoes, wheat, etc. When it comes to sweets, there are always the standard chocolate, nut, and hard candy options, but what about brownies, cakes and pies?

I fell in love with black bean brownies while I was pregnant – they’re the perfect treat for eating healthy, and it was completely allowed on my gestational diabetes diet. If made right, they’re smooth and fluffy, flavorful and filling. After trial and error, I’ve come up with my favorite recipe and want to share it with you! This is a wonderful dessert to make with your little ones and has not only a simple recipe to follow, it also has a deliciously easy cleanup.

What you’ll need:

  • 1 can black beans (drained + rinsed)
  • 3 eggs (3 flax eggs for vegan)
  • 3 tbsp coconut oil (you may sub any oil here)
  • 1/4 cup cocoa powder
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • Optional: Peanut Butter, Nuts, Chocolate Chips, M&Ms, etc.

I absolutely love my NINJA mixer and quite frankly, its the best for making sure my beans are pulverized to the smoothest state possible. You can use any food processor or high powered mixer, heck even a blender would work just fine.

Start by preheating your oven to 350F.

To achieve the smoothest, lightest bean mix, pour the drained, rinsed beans into your mixer of choice. Next add the three eggs, coconut oil, and vanilla extract. Run the mixer until the mixture is reminiscent of a buttery texture (keep in mind it won’t be perfect since the skins from the beans will be in there as well).

Next, add additional dry ingredients – cocoa powder, sea salt, baking powder, sugar. Mix until it is regular brownie consistency.

Pour the mixture into greased muffin tin (I usually use canola oil spray to save the flavor of the brownie). You can use a small tin or large, completely your preference here. In my opinion, large just looks delicious. Fill the individual cups about half full. Add roughly a teaspoon of peanut butter to small cups or 1 tablespoon to large ones.

In preheated oven, let small brownies bake for 7-10 min, large brownies for 13-15 min. Make sure to check your first batch since not all ovens heat evenly. To see how far along your brownies are, use a clean knife or toothpick to pierce the center of a brownie. If it pulls out with batter still, bake a few more minutes and check again. When it comes out clean, take them out and let them cool.


Original post on November 30, 2014 on


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