Black Bean Brownies


Regular Member
17 Jan 2021
Local time
8:00 AM
I saw this recipe at
It says 2 tbsp or 10 grams.
Do you think it should be 2 tablespoons or 2 teaspoons of cocoa powder?
Also, could I omit the chocolate chips by increasing the amount of cocoa?
Does it make any difference if I use cocoa or cacao powder?
If cocoa is simply roasted cacao, is baking the equivalent of roasting?


1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g) (See nutrition link below for substitutions)
1/4 tsp salt
1/3 cup pure maple syrup, honey, or agave (75g)
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
optional: more chips, for presentation

Black Bean Brownies Recipe:
Preheat oven to 350 F.
Combine all ingredients except chips in a good food processor, and blend until completely smooth.
Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.)
Stir in the chips, then pour into a greased 8×8 pan.
Optional: sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.
If you make this recipe, don't forget to leave a review!
The trick with these: serve them first, and then reveal the secret ingredient.
In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!
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