Black Bean Brownies
A fudgy, moist, no-flour chocolate dessert made with canned black beans—dense crust with a soft, cakey interior.
- Time
- 40 min
- Serving
- 408 kcal
- Ingredients
- ≈ $1.16
- Protein
- 14 g
Ingredients
- 1 Canned red beanspack 400 g ≈ $1.10 100 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Cocoa powder 12 g
- 4 Honey 15 g
- 5 Datespack 200 g ≈ $3.50 25 g
- 6 Butterpack 180 g ≈ $1.58 8 g
- 7 Baking powder 2 g
- 8 Dark chocolatepack 90 g ≈ $2.50 10 g
- 9 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (175°C). Soak dates5 in boiling water for 5 minutes; melt butter6. Drain and pat beans dry.
Blend beans, softened dates5, egg, cocoa powder, honey, melted butter6, and salt until smooth.
Chop chocolate finely and fold into batter with baking powder.
Line an 8x8-inch pan with parchment; spread batter evenly (~2 cm thick).
Bake 22–25 minutes at 350°F (175°C) until a toothpick comes out with moist crumbs.
Cool completely in the pan on a rack, then cut into squares.
Tips
- Why it works
- Blend the beans until smooth to break down their fibers, which prevents a gritty texture in the brownie. Stop when no lumps remain.
- Substitutions
- Replace honey with 15g maple syrup for a milder flavor, or swap chopped dates for 25g raisins if unavailable.
- Common mistakes
- Overbaking turns the center dry. Check with a skewer at 20 minutes; if it comes out clean, pull it immediately.
- Storing and reheating
- Store in an airtight container for 3 days; reheat in the microwave for 10 seconds to soften. Freeze for 1 month if wrapped tightly.
- Serve with
- Pair with a cup of black coffee or vanilla yogurt for a balanced snack after dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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