Black Bean Brownies


Black Bean Brownies

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Black bean brownie squares on parchment paper topped with mini chocolate chips

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    Surprise your kids or your guests by serving brownies made with beans. It's a clever way to add nutritional value to dessert and the fudge flavor hits the mark.

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    Servings and Ingredients

    Serves 20
    1 (15 oz) can Hy-Vee black beans, rinsed and drained
    1 ½ c. Hy-Vee semi-sweet chocolate chips
    ¼ c. Hy-Vee unsalted butter
    ¾ c. Hy-Vee canola oil
    1 ¾ c. Hy-Vee sugar
    1 tbsp. Hy-Vee vanilla extract
    3 Hy-Vee large eggs
    1 ⅓ c. Hy-Vee all-purpose flour
    ½ c. plus 2 tbsp Hy-Vee unsweetened cocoa powder
    1 tsp. Hy-Vee baking powder
    ¼ tsp. Hy-Vee salt
    ½ c. Hy-Vee mini semi-sweet chocolate chips


    1. Preheat oven to 350 degrees. Grease a 9-by-13-inch pan with non-stick cooking spray; set aside.
    2. In a food processor puree black beans until smooth, scraping the sides of bowl as needed.
    3. Place a large heat-safe bowl over a pan of boiling water. Add pureed black beans, 1-1/2 cups semi-sweet chocolate chips and butter to bowl. Stir with a wire whisk until butter and chocolate are melted and combined. Remove from heat. Add canola oil and mix until combined. Stir sugar and vanilla into chocolate mixture until smooth.
    4. Add eggs 1 at a time. Mix thoroughly between additions until all 3 eggs have been added.
    5. In a large bowl sift flour, cocoa powder, baking powder and salt. Mix until combined. Add chocolate mixture to flour mixture and stir until just combined. Pour into prepared baking pan and smooth top of brownies with a spatula. Sprinkle mini chocolate chips on top of batter.
    6. Bake brownies for 35 minutes. They may seem underdone but will continue to bake in pan after removed from oven.

    Nutrition facts


    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 35mg
    • Sodium: 135mg
    • Total Carbohydrates: 44g
    • Protein: 5g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 10%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Fall 2013.