Last week, I shared my perfected black bean brownies recipe. They’ve got amazing texture, taste great, have more protein and fiber than regular brownies, and aren’t packed with sugar (like most black bean brownie recipes are). You’d never even know they have beans in them and are gluten-free.
But I wanted to share the runner-up in my weeks-long search as well. These brownies are great in their own right, though they’ve got a different texture than the others. They’re very moist and light, very fudge-y. The big difference? These are made with honey instead of sugar.
The reason these couldn’t win the top spot is that the honey does change the texture a little. Specifically, it’s white sugar that gives the tops of the brownies that crisp, slightly crackly look, and you just can’t replicate that with honey.
But if you’re trying not to use white sugar, this recipe is a great alternative.
Preheat the oven to 350 and grease an 8×8 pan. Blend all the ingredients in a food processor until smooth. Pour into the pan, sprinkle with the chocolate and peanut butter chips, and bake for 43-47 minutes.
The brownies should be solid, shouldn’t really wiggle at all when shaken. Let come to room temperature before cutting and serving.
Black Bean Brownies (made with honey)
Makes 8×8 pan; for 9×13, double everything
- 1 can of black beans (drained, well-rinsed)
- 1/4 cup of cocoa powder, unsweetened
- 1/2 cup (1 stick) of unsalted butter, melted
- 1/2 tablespoon of vanilla extract
- 2 tablespoons of instant espresso or coffee powder
- 1/8 teaspoon of salt
- 2 large eggs
- 1/2 cup of honey
- Optional: dark chocolate chips & peanut butter chips for sprinkling
Preheat oven to 350°. Line an 8×8 pan with parchment paper or spray with non-stick spray and set aside.
In the bowl of a food processor fitted with a steel blade, pour all ingredients. Process until smooth. Pour the mixture into the pan and sprinkle wiht the chocolate and peanut butter chips.
Bake for 43-47 minutes. Cooked brownies will be solid, fragrant, and dark, and will not jiggle when the pan is shaken. Allow brownies to cool to room temperature before cutting.
Original recipe here