Black Bean Brownies Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Fudgy, dense brownies made with mashed black beans, subtle apple butter replacing compote for depth, and coconut oil swapping canola for a nutty undertone. Graham cracker crumbs swapped with crushed digestive biscuits for crunch variation. A dusting of cinnamon sugar replaces simple powdered sugar for a warming finish. Focus on visual cues—edges pulling away, the shiny crackly top. No dry spoon test here. Beware overmixing, it slams your brownies dense but cakey instead of chewy. A late addition: a pinch of espresso powder to awaken the cocoa. Expect a moist crumb, sweet with earthy hints. Makes eight modest servings. Takes about 45 minutes from start to finish, hands off during the bake, use your nose. Vegetarian, nut-free, dairy-free.
Prep:
25 min
Cook:
20 min
Total:
45 min
Servings:
8 servings
#vegetarian
#dairy-free
#gluten-free option
#baking tips
#bean desserts
Black beans in brownies? Tried it, learned it’s more texture than flavor in these dense squares. The basic trick: not pureeing too much or you get a paste that drowns everything. I swapped the usual sugar and oil combo for coconut oil and brown sugar to lift flavor—beans are subtle but earthy, they hold moisture and keep it fudgy. Added a bit of espresso powder last minute one day and bam, cocoa woke up like it meant business. Apple butter instead of plain sauce gives a deeper apple note, less watery, more sticky sweet. Digestive biscuits instead of Graham crumbs for crunch variation; alters texture subtly but noticeably. Baking time is a guideline; watch for the telltale cracks, edges firming but center still wetish with crumbs sticking. Cool fully or risk your knife drying edges to powder. A sprinkle of cinnamon sugar finishes with a spicy contrast to bitter cocoa. Perfect for when you want dessert without dairy, nuts or guilt. Hands-on tips included. Experimented with flour variations, ratios, a few mistakes. I’ll save you time and mess.
Ingredients
- 1 can 15 oz (425 ml) black beans drained and rinsed
- 3 large eggs
- 100 ml (7 tbsp) organic brown sugar
- 80 ml (1/3 cup plus 1 tbsp) coconut oil melted
- 80 ml (1/3 cup plus 1 tbsp) unsweetened apple butter
- 1 tbsp pure vanilla extract
- 220 ml (7/8 cup) unbleached all-purpose flour
- 75 ml (1/3 cup) crushed digestive biscuits
- 60 ml (1/4 cup plus 1 tbsp) unsweetened cocoa powder
- 1/2 tsp espresso powder (optional)
- 1 tbsp cinnamon sugar mix for dusting
About the ingredients
Beans are your secret weapon for moisture and protein; rinse well and drain thoroughly before mashing or you’ll get watery batter. Try different brands—some are creamier, others more grainy which alters texture. Coconut oil solidifies when cool, but melts quickly during mixing, so warm slightly but don’t overheat or it fries the eggs. Apple butter picks up the flavor and reduces need for extra sugar—unsweetened preferable. Digestive biscuits crushed give subtle crunch; if unavailable, rolled oats or even gluten-free cereal flakes make good substitutes but will change texture. Cocoa powder best fresh and unsweetened; natural or Dutch-processed both work but flavor shifts slightly. Espresso powder optional, but it sharpens cocoa notes, use a scant teaspoon. Vanilla’s important for aromatic lift. Brown sugar adds moisture over plain granulated but use what you have. Flour can be swapped 1:1 with gluten-free blend if careful; expect softer crumb. Don’t skimp on parchment—it’s the best hack to lift brownies cleanly out for cutting. Cinnamon sugar dusting not just a topping; adds warm contrast to bittersweet richness.
Method
- Preheat oven to 175 °C (350 °F). Grease 20 cm square pan lightly, line with parchment leaving overhang on two sides to lift brownies out easily later.
- Pulse drained beans in food processor until just chunky, no puree monster here. Leftovers? They freeze well for future bowls or baking experiments.
- In a big bowl, whisk eggs and brown sugar vigorously until lighter, grain still gritty but dissolving. Add bean mash, coconut oil, apple butter, and vanilla. Mix gently; no heavy beating or you’ll toughen gluten once you add flour.
- Sift together flour, cocoa, espresso powder, and crushed digestives into egg-blob. Fold carefully until no flour streaks but still patchy. Clumps okay—means fudgy texture later.
- Pour batter into pan. Should spread loosely; dull chocolate smell rides deliciously. Tap pan lightly to level but avoid bubbles forming on surface or you’ll get craters.
- Bake near middle rack for 22 to 27 minutes. Watch edges: they’ll firm up, start pulling slightly away from pan walls, and top cracks glossy but not dry or crumbly.
- Insert thin skewer or toothpick in center—should come out with moist crumbs clinging, not wet batter or dry clean. If too wet, little more time; too dry, reduce next bake by a few minutes.
- Once out, cool completely in pan on wire rack. Hot brownies break apart. Use parchment sling to lift squares out; cut once cool for clean edges.
- Dust with cinnamon sugar right before serving for a warm spicy shimmer. Extra: drizzle with thickened coconut cream or a dollop of vegan whipped topping if you want indulgence.
- Store airtight. Keep cool. Reheat briefly in microwave or oven; improves gooiness but avoid overheating or they toughen.
Cooking tips
Start pulsing beans just enough to break down but keep small chunks; too smooth and you lose texture. When whisking eggs and sugar, aim for frothy but don’t overdo or foam collapses during mixing with bean mash. Folding dry ingredients gently keeps structure; enthusiastic stirring develops gluten, leads to cakey, dry results. Pay attention to batter consistency—it should be thick but spreadable, not runny or stiff. Baking times vary per oven; watch edges as first indicator, should feel firm to touch and slight gap from pan edge develops. Center should jiggle slightly when shaken but not wet. Insert toothpick carefully mid-center; scrape crumbs off to check doneness clues. Cooling in the pan is crucial; cutting hot brownies risks crumbly mess. Use parchment overhang as handles for easy lift. Dust sugar right before serving or it blends into surface. Store airtight—user experience says leftovers are actually better next day or reheated gently. Microwave in short bursts or use low oven to revive fudgy texture without drying out. Troubleshooting: batter too thin? Add flour or crushed biscuit, too thick? Add a splash more apple butter or oil next time. Burnt edges? Lower temperature or move pan slightly up in oven. Common mistake: skipping parchment causes sad stuck edges and wasted time scraping pan.
Chef's notes
- 💡 Pulse beans until chunky; too smooth loses texture, get little bits. Mix eggs and sugar until gritty but lighter, no foam. Fold dry into wet gently; overmix means cakey, dense brownie, not chewy.
- 💡 Use parchment with overhang, it’s the only way to lift brownies cleanly later. Coconut oil melts fast, warm gently, never hot or eggs scramble. Apple butter instead of sauce adds sticky sweetness, cut sugar if subbing.
- 💡 Watch edge pulling from pan—main doneness clue. Top cracks glossy, not dry or powdery. Insert skewer center, crumbs cling, not wet batter or bone dry. Adjust bake time accordingly. Oven temps vary a lot, trust visual cues.
- 💡 Adjust batter consistency by eye: too thin? Add flour or crushed biscuit. Too thick? Splash more apple butter or oil. Digestive biscuits give crunch; sub oats or gf cereal for crunch, but texture shifts noticeably.
- 💡 Cooling in pan on rack crucial; cutting hot brownies causes crumbly mess. Dust cinnamon sugar just before serving; doesn’t sink in, stays on surface for spicy snap. Store airtight cool; leftover flavor deepens next day.
Common questions
How smooth to pulse beans?
Chunky, not puree. Too smooth kills brownie texture. Bits give chew. Watch pulses closely, stop early. Some brands grainier—adjust timing.
Can I swap coconut oil?
Yes, neutral oil or melted vegan butter. Avoid solid fats that bind tight. Coconut oil gives nutty undertone but not mandatory. Warm gently when mixing or eggs scramble.
What if top cracks too dry?
Reduce bake time by few minutes. Overbaking dries edges and top. Oven temp likely high or pan too low rack. Watch edges firm, shiny crack is best cue.
How best to store leftovers?
Airtight container room temp or fridge. Cold tightens texture; reheat briefly for gooey feel. Microwave short bursts or low oven works. Freeze for weeks, thaw slow.
