Spicy Black Bean Brownies

Yesterday, I wrote about my friend who recently discovered she has a wheat intolerance. This is another recipe I made for her. If you have never tried a black bean brownie, do not be afraid. When made correctly, YOU CAN’T TASTE THE BEANS. The brownies are a delicious alternative chocolate treat for those with dietary concerns. They contain no flour and are packed with protein and fiber. In fact, they make for a great breakfast on the go. I repeat, YOU CAN’T TASTE THE BEANS.

While black beans are traditionally used in a bean brownie, consider trying any other beans as well. Garbanzo beans and kidney beans also work very well in this type of recipe.

It is important to let these cool down all the way before you eat them. They are pretty gross when they are warm. They really need to cool down to achieve the proper texture. I might even suggest refrigerating them overnight.

Spicy Black Bean Brownies

  • 15oz can Black Beans(rinsed and drained)
  • 2 oz Dark Chocolate, melted
  • 1/2 cup Cocoa Powder
  • 2 Eggs, 1 Egg White
  • 1 tsp Baking Powder
  • 2 Tbs Oil
  • 1 tsp Vanilla Extract
  • 1/4 cup Plain Yogurt(fat free)
  • 1/2 cup Honey
  • 1/4 cup Sugar
  • 2 Tbs Hot Paprika(or chili powder of your choice)
  • 1 Tbs Cinnamon


Preheat oven to 350 degrees. Combine all of the ingredients in a food processor or blender, and run until smooth. Pour batter into a baking dish coated with cooking spray. Bake for 30 minutes. Let brownies cool for at least 2 hours before serving.


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Posted in Breakfast, Dessert, Healthy, Snacks, Vegetarian

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