Happy VALENTINE’S Day! I love V-day. It’s the sap in me. A day involving love, chocolate, and flowers…I’m in. Very in.
When I got home from work yesterday, I found a box of chocolate-covered strawberries waiting for me at the door. The card read, “Please save some for me! See you tomorrow. Love, Mark and Lil Lil”. Share?? My gift? Silly man. Silly, silly man.
Perhaps I would’ve considered it before he got home from a work trip, showered (loudly), and crawled into bed at 4am…and then tossed and turned for the next several hours, keeping me awake. China is 11 (or 12? 13?) hours ahead of Michigan’s EST.
I’m guessing a romantic date night is out. He’ll probably be buried under the sheets trying to recover from jet lag. Clearly, my chocolate-covered strawberries are not to be shared. It may be the only shred or romance I receive this year.
What I did share was these brownies. I’ve made them THREE times this week. I made them once to trial the recipe and received the approval of my staff. I then recreated them for my diabetes cooking club on Wednesday (they LOVED them). I did scare off one gentlemen who was interested in joining the class…until he learned what recipe we were making. I tried to convince him how delicious black bean brownies could be, but…he wasn’t willing to have a little faith. His loss!
I then recreated them a third and final time to share with Mr. Prevention this weekend. Typically, after he has been away for work, he likes to dine in…yet, he always appreciates a splurge. I have no doubt he’ll never question these brownies. He’ll probably eat 3 of them before coming up for air and a question along the lines of, “Are these healthy?”
Muahahaha. Oh, Valentine.
- 1 (15 oz) can low-sodium black beans, drained and rinsed
- 2 large eggs
- ½ cup cocoa powder
- ¾ cup sugar
- ½ tsp olive oil
- 1 Tbsp unsweetened almond milk
- 1 tsp balsamic vinegar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground coffee or instant coffee
- ¾ cup semisweet chocolate chips, divided
- Preheat oven to 350 F. Mist a nonstick 8 x 8-inch pan with cooking spray and set aside.
- In the bowl of a food processor, add the beans and pulse 10-15 times. Scrape down the sides of the bowl, add eggs, and pulse an additional 10-15 times or until well-combined.
- Add cocoa powder, sugar, olive oil, almond milk, vinegar, baking powder, baking soda, and instant coffee. Pulse to fully combine. Remove the blade of the stand mixer and carefully stir in ½ cup chocolate chips; transfer to the baking pan, spreading batter to the edges. Sprinkle the top with the remaining ¼ cup chocolate chips. Bake for 25-32 minutes or until an inserted toothpick is cleanly removed.
TGIF! I’m reeeeeeeally ready for the weekend! 😀
I have been wanting to try black bean brownies forever but never fully sure of them. You’ve sold me! I’ve got a hubby who travels across the world for work too. I can totally picture the scene coming home and falling asleep at 8pm the next day. LOL.
I am so interested to try these! I have never made brownies with black beans–what a great idea! Healthy and I am sure they still taste great.
I keep hearing the bean brownies are good, but I just can’t get past it. I need someone to feed me one without my knowing it, I think.
Too funny about scaring off that man! Poor guy was probably wondering what on earth he had gotten himself into! I actually like black bean brownies better than regular ones. They are so much more fudgy and dense!
I totally linked up this recipe today, too. A snow day on Wednesday was the perfect day to bake and they were insane!!!!
Hi Nicole. Long time since I’ve commented! (so behind in blog reading…life is getting in the way) Hope all is well with you and the whole gang. Just wanted to let you know I linked to both your site and Eat the Love on my post today. I saw your link on Facebook, and happened to make soft boiled eggs today. The instructions of ETL were excellent, and the eggs were perfect. All the best, will so try to get back to your site more often!!! I miss bookmarking your wonderful recipes and seeing how you are. Take Care. Roz
Made these- SO GOOD!!! Nobody at the Galentine’s party I’m taking these to will suspect they have black beans in them… muahaha. I had a lot of difficulty cutting them, however… did you have that problem, and what did you do? I did accidentally leave out the milk, which may have helped…
Hi Andrea! I’m sure they’ll be a hit. I refrigerated mine overnight before cutting…after having the same problem as you. They definitely cut better after being chilled. 🙂
These look WAY more awesome than the last black bean brownies I made. Must give them a try soon!
The recipe keeps talking about pulsing in a stand mixer and removing the blade. Do you mean food processor?
Hi Shannon, thanks for catching that typo, I just fixed it. Yes, it should (and now does) read food processor 🙂
wow these look great
Could you sub the sugar for maple syrup/honey or even a mashed banana??
Hi Amy, I think you could play around with it — I think there’d need to be some additional dry ingredients if you remove the sugar and add in honey/syrup. I don’t know that banana would yield a great flavor and likely not sweet enough with all of the cocoa powder.
I made them and they were fantastic. I was wondering if you could use Stevia in place of sugar.
Sheena: If it measures 1-to-1, I think you’d get good results. Otherwise, I’m not sure…
I did, mostly stevia with about 2 tablespoons of sugar.
Hi, One of the ingredients is cocoa.. can I use raw cacao powder for that? Also can I use coconut sugar in place of the sugar, and coconut milk in place of almond milk? I’m looking forward to trying these!
Hi Jun, raw cocoa powder will work, yes. The coconut milk would replace fine, but the coconut sugar you’d need less of, probably…it’s very absorbent. I don’t work with coconut sugar a TON, so I’m sorry I can’t be of more help. Good luck!
I used coconut milk and oil in mine. I use coconut sugar in my regular choc chip cookies so it should work for this, but I used stevia in these.
These are great! Perfect taste and texture
These are amazing! Do you know how long they’ll keep and how they’d do if you froze them??
Samantha, sorry for just now getting back to you…but I’d say they’re good for 5 days in the fridge. I would freeze them wrapped in wax paper and then foil. 🙂
Can you make these in a blender?
It would be thick, but I think so…just don’t over-blend 🙂
Will it work if you leave out the coffee?
I couldn’t wait to try these. Followed the recipe exactly, except I added chopped walnuts . Took almost 10 more minutes to bake than in the recipe. I used ground coffee instead of instant, as was the choice.
Result: Hard to cut without falling apart. I even put in freezer for a little bit. Ground coffee was in my mouth all night, it does not dissolve. Tasted, I don’t know, a bit chalky for some reason. Not bad, but I expected a little better.
These are delicious!
Just tried this recipe and they are DELICIOUS!!! Really quite delightful! And easy to make since all the ingredients get mixed in the food processor.
I’m going to make these today, but I don’t have a food processor. I’m hoping to just use my electric hand mixer. Do you think this will work out well, or should I just skip it?
Tiffany, I think that should work fine…just mix really well to break up the skins of the beans 🙂
Is that 1/2tsp olive oil? Surely that is too little?
Catherine, that is correct – 1/2 tsp. You can use a bit more if you wish, though – should be just fine!
I just made these. I used mostly stevia with about 2 tablespoons of sugar, coconut milk and oil. I think it needs more oil so I’ll increase it next time. Plus I did it in a blender as I don’t have a food processor. They are pretty good.
Can you substitute something else in place of the eggs? My son will not eat can’t have eggs.
You can use a flax egg – 1 Tbsp ground flax mixed with 3 tablespoons water and allowed to sit for 5 minutes.