Enjoy every fudgy bite of these irresistible black bean brownies, knowing that you’re tea time treat is nutritious as well as delicious. Perfectly moist, rich and chocolatey, it’s hard to believe they’re made with black beans as a secret ingredient.
There seems to be a sudden spate of black beans being used in chocolate cakes. I first came across the phenomenon with a cake I spotted on What I Cooked This Weekend and then these brownies from Hungry Hinny and then I just saw them everywhere.
The idea is that the black beans, as well as giving a bit of extra fibre, can reduce the amount of fat in the cake without making it taste less delicious. I was sceptical, but wanted to try it for myself. It’s taken me a while because getting hold of black beans was the hardest part. I adapted my recipe from one I found on Joy the Baker, who in turn got it from Martha Stewart – and so it goes on.
Black Bean Brownies
I couldn’t wait for the black bean brownies to go cold before trying them, so I had my first one warm from the oven. All scepticism instantly disappeared as I bit into this most delicious, dark and moist brownie. The crunch of toasted walnuts and spike of salt, made for a great contrast in texture as well as flavour.
Although the fat content of the brownies is relatively small, there’s still a copious amount of sugar in the mix. So I’m not sure we can claim that black bean brownies are healthy. They are healthier than your average brownie though. And mine especially so as I used wholemeal spelt flour rather than plain white.
The salt was a bit of a surprise, especially for CT. He said he was “ambushed by my own expectations”. But once he got used to it, he approved. As for the beans, it was nigh on impossible to detect them. Despite the small amount of butter, these brownies kept really well, in fact they got fudgier with age and we managed, with commendable restraint, to make them last the week – nearly!
Other Black Bean Recipes You Might Like
If you use a tin of beans or even if you’ve cooked your own beans from dried, you’re likely to have some left over. Here are a few other recipes that are made with black beans. These should help you use up any leftovers.
- Black bean corn salad (vegan)
- Black bean curry bowls (vegan)
- Bulgur wheat & black bean salad with feta
- Chocolate refried beans
- Stuffed squash
- Vegetarian enchiladas with homemade mole
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these black bean brownies, I’d love to hear about it in the comments below. Do you have any recommendations or advice for using black beans in baking?
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If you’d like more brownie recipes, follow the link and you’ll find I have quite a lot of them. All delicious and generally a bit more nutritious than most.
Choclette x
Black Bean Brownies: A Tea Time Treat
Ingredients
- 50 g cooked black beans (¼ cup) rinsed
- 60 g unsalted butter (¼ cup, /12 stick, 2oz)
- 140 g dark chocolate (5oz) ( I used 85%)
- 3 medium eggs
- 250 g golden caster sugar (1¼ cups) granulated is fine too
- 1 tsp vanilla extract
- 125 g wholemeal spelt flour (1 cup)
- 15 g cocoa powder (⅛ cup)
- ½ tsp baking powder
- ¼ tsp sea or rock salt smoked salt is good too
- 16 walnut halves
- 2 pinch sea salt flakes (I used Cornish sea salt)
Instructions
- If using tinned beans, rinse and drain them well. Then blitz with a hand-held stick blender or mini food processor until smooth (ish).50 g cooked black beans
- Melt the butter in a small pan over a low heat with the chocolate. Stir and leave to cool slightly.60 g unsalted butter, 140 g dark chocolate
- In a large clean bowl, beat the eggs and sugar together with electric beaters until thick and creamy. Then add the vanilla and beat some more.3 medium eggs, 250 g golden caster sugar, 1 tsp vanilla extract
- Stir in the cooled chocolate carefully and then do the same with the beans.
- Sift in the flour, cocoa, baking powder and salt, then gently fold into the mix.125 g wholemeal spelt flour, 15 g cocoa powder, ½ tsp baking powder, ¼ tsp sea or rock salt
- Pour the batter into a lined 23 cm (9″) square cake tin or lightly greased silicone mould and level.
- Place 16 walnut halves in the middle of where you expect to cut sixteen squares once the brownies are cooked. Scatter lightly with the salt flakes.16 walnut halves, 2 pinch sea salt flakes
- Bake in a preheated oven for 25 minutes at 180℃ (160℃ fan, 350℉, Gas 4). Like most brownies, these are much better slightly underdone. There should be a wobble in the batter once baked, but should definitely not be liquid.
- Leave to cool in the tin, then cut into sixteen squares.
Notes
Nutrition Estimate
Sharing
What could say love and romance more than brownies? I could think of a few things, but brownies certainly say it for me. With this in mind, I am entering these black bean brownies into Tea Time Treats. Karen of Lavender and Lovage and Kate of What Kate Baked host this fun filled monthly tea party. This month Kate has chosen Romance as the theme.
Maya Russell says
Such a strange recipe. I’ve neve heard of black beans being used in this way. I’d love to try it.
Choclette says
Ah yes, these should appeal to your South American interest Pilar.
Pilar says
This one really grab my attention, who doesn’t like brownies. They look great! Thanks for commenting in my blog.
Janice says
I certainly wouldn’t have thought of using beans in brownies, but I can see the logic. So are brownies your ‘first love’? ha ha!
Choclette says
Brownies are my first and last love Janice 😉
Jacqueline says
Very clever! And they look great of course. I could go one of those just now. Had a baked potato and salad for dinner, now I want to sin!
Choclette says
But baked potatoes are hard to beat Jac – one of my favourite comfort foods.
Chele says
I am fascinated with this latest craze. I’m yet to taste anything baked with the black beans, but these brownies look so lush. Must remember this for the future.
Choclette says
You know me Chele, I’m always drawn to the more unusual ingredients in my baking.
Cakes and Teacups says
Oh gosh this looks delicious! I want it now! (Veruca Salt). I’ve bookmarked this and I’m going to give it a go. Thanks for the comment and I’m glad I’ve found your blog. I’m a follower now I hope you’ll support me as well and be mine.
Choclette says
Thanks for following and for the comment Veruca 😉 Do let me know what you think if you do get around to making these.
thelittleloaf says
I remember you saying you wanted to give Joy the Baker’s black bean brownies a go! These look lovely. If you really can’t taste the beans I’d love to give them a go – they look beautifully fudgy 🙂
Choclette says
No really, you can’t taste the beans – well I couldn’t anyway. They really were good and it’s not like there is a huge quantity of beans anyway. They did make for a lovely dark colour which I liked too.
Lottie @ Lottiesworldofcakes says
Wow, sounds like something quite different! And looks pretty good! May have to try baking with black beans now!
Choclette says
Lottie – it’s quite a revelation!
Grazing Kate says
I love the way these recipes evolve – I’m quite tempted to try adding some black beans into my entry for the Totnes Clandestine Cake club in a few weeks time…our theme is Bohemian Baking – it would fit well.
Choclette says
I’m all for experimentation Kate – go for it!
laura@howtocookgoodfood says
You know I love black beans as they feature in my WeShouldCocoa entry this month. Love them and can just see them working here. The sprinkling of sea salt combined with the walnuts is very clever. I would like to make these and surprise everyone about the black beans once they had been scoffed1
Choclette says
You never know Laura, you might find this is another brownie recipe you might actually like 😉
Kate@whatkatebaked says
I’m definately going to have to try black beans in brownies… thanks ever so much for entering these brilliant brownies into TTT!!
Choclette says
Kate, it’s one of those things that when you hear about it, you’ve just got to try it.
avillagepantry says
Interesting combination, vaguely remember reading a recipe using them in brownies before. Must try these though.
Choclette says
Definitely worth a try Sheelagh
Clare says
They look great! I love brownies! I’ve never tried baking with black beans before – but brownies could be a good way to start!
Choclette says
A woman after my own heart Clare, not much beats a good brownie!
hungryhinny says
Sounds like yours went better than mine – more fudgy less cakey! Underbaking is always the key I think…
Choclette says
I think you’re right 😉
Rolling Pin Claire says
Only 2oz of butter? – sounds like the perfect brownie. I’ve seen bloggers use black beans in brownies before, I wonder if they can be used in other recipes too. Although I guess they work best with chocolate recipes due to the colour. Must do a bit of googling on this!
Choclette says
I’ve only seen them in chocolate cakes Claire, but I don’t see why other pulses couldn’t be used instead if a lighter colour was required – butter beans maybe???
i-lostinausten says
Yummy! Very interesting recipe & looks absolutely mouth watering! I have never thought of using black beans for baking. I only used Adzuki beans & Mung beans for certain Asian cakes. This is really an awesome recipe & thanks for sharing! 🙂
Choclette says
Am really interested in the use of adzuki beans & mung beans in cakes too – have never tried those.
Johanna GGG says
they look really wonderful – I tried black bean brownies once but the ones I made were GF with no flour and they were like rubber – maybe this is my way back to trying them again with some flour – and walnuts are always great with chocolate in any way
Choclette says
Rubber brownies don’t quite to it for me Johanna!!!
Green Dragonette says
Oh my goodness-sounds yummy…off now to find those black beans…
Choclette says
Hope you strike lucky 🙂
Liz says
This sounds fascinating, back in the days when I cooked a lot healthier than I do now I used prune puree as a fat substitute, it’s surprisingly good. I’ll definitely try these, mind you I love black beans anyway – salsa, casseroled with cinnamon and tomato, fritters with chilli – you name it. Great post CC. x
Choclette says
Liz, prune puree sounds really good. I’ve used apple sauce as a substitute, but prunes are lovely in a dark chocolate cake. Why have we deviated? I used to cook much healthier food too – sigh!
chilliandchai says
Ooh beans in baking are soo good, and I love the salt & chocolate combo, slightly unexpected and definitely romantic. Think I might add a bit of chilli to these to go with the Mexican feel… but then I am a chilli addict!
I never need to look anywhere else for a chocolate recipe inspiration!
Choclette says
Oh yes, chilli would be an excellent addition. Chilli brownies have been on my list for ever and I’ve still not made them. These would have been the perfect vehicle.
The KitchenMaid says
Aren’t you clever? I read about black beans in baking last year on My Darling Lemon Thyme – gorgeous blog done by Kiwi chef now exiled to Perth – but agree, black beans are hard to come by. The tinned ones here are Mexican and in spicy sauces (and very expensive) and the dried ones are SO dried they are almost beyond rehydration. Might be worth a go though…
Choclette says
Isn’t it funny, when Mexican food is so popular (assume it is in NZ too) that it’s really hard to get hold of black beans. Good luck with those dried and shrivelled ones!