Black Bean Brownies

Recently my sweet tooth has been unwieldy.  So, I decided to try my hand at making a more nutritious version of brownies.  They are still sweet and probably not much better for you than regular brownies, except they have protein in them!

The recipe that I found these delicious treats modifies the recipe to make them into Blondies (which I will be trying one day soon since the brownies came out great!).

Black Bean Brownies

Prep time: 10 min | Cook time: 30 min | Total: 40 min | 9 servings


Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It’s amazing how they taste like chocolate and fudge and not beans! Chef’s Notes: Rolled oats run through the food processor may substitute for the instant oats. Use optional sugar if your bananas are still green and not very ripe.



15 ounces black beans, drained and rinsed


2 whole bananas


⅓ cup agave nectar

[I used Honey instead of agave nectar]

¼ cup unsweetened cocoa



1 tbsp cinnamon


1 tsp vanilla extract


¼ cup raw sugar (optional)


¼ cup instant oats 

[I did not have oat flour so I used all-purpose GF flour, Betty Crocker Brand]


Preheat oven to 350 F. Grease an 8×8″ pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef’s Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

These were extremely simpler to make.  Everything went into the food processor and then was poured into the pan.  Keith has yet to taste test them, but something tells me that they will be a hit, especially when I try the Blondie revamp of this recipe!



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