Black Bean Brownies (feat. Chocolate Butter Icing)


OK WAIT before you blow chunks thinking about legumes in your dessert, just hear me out. These taste great and YOU CAN’T TASTE THE BEANS. YOU CANNOT.

I wouldn’t steer you wrong.

These brownies are super moist, fudgey, and topped with the creamiest frosting that will cover up any fleeting thoughts you had that said “hey, wait, I taste something HEALTHY and UNTRADITIONAL”.

You’ll think “these have beans, therefore they’re healthy, therefore I should eat most of them immediately.” You’ll burst into every room in the house looking for another human being so you can say,

“HEY EAT THIS IT DOESN’T TASTE LIKE BEANS AT ALL,” while you’re palming the brownie into their face and they’re choking and sputtering,


Phew that took a dark turn. Anyways here’s the recipe please keep reading I’m not insane.


  • 1 can black beans, well rinsed and drained
  • 1/2 teaspoon baking powder
  • 1/2 cup + 1 tablespoon white sugar
  • 1/4 cup cocoa powder
  • 3 eggs
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee (I used finely ground espresso)
  • 1/3 cup dark chocolate chips, or more if you’re naughty

IMG_0961First, gather all your ingredients and take a picture of them. Just kidding. Well, not for me.

Line an 8″x 8″ baking pan with parchment paper (or grease). Parchment paper is a must in my kitchen.

Preheat the oven to 350°F.

Put all ingredients EXCEPT the chocolate chips into a blender or food processor. Turn it on. Blend those things.

IMG_0967This is blending.


Pour into the pan PLEASE. Amanda PLEASE.


Litter with chocolate chips. Put in the oven and bake for 20-30 minutes or until edges start to pull away from pan and a toothpick inserted comes out clean. The original recipe called for 30-35 minutes but some ovens get a bit hotter than others and just generally I don’t care to trust my oven unconditionally.

COOL. ICE. DONE. (Icing recipe below.)

IMG_0974 IMG_0980 IMG_0983 IMG_0984


Brownie batter:

  • 1 can (nearly 2 cups) black beans, well rinsed and drained
  • 1/2 teaspoon baking powder
  • 1/2 cup + 1 tablespoon white sugar
  • 1/4 cup cocoa powder
  • 3 eggs
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee granules
  • 1/3 cup dark chocolate chips, more if you’re


  • 1/4 cup semi-sweet chocolate
  • 2 tbsp coffee
  • 5-6 tablespoons butter


Preheat oven to 350F. Line an 8×8″ baking pan with parchment paper.

Put all ingredients, except for the chocolate chips, in a blender and mix until smooth.

Pour into the lined pan and sprinkle with chocolate chips. Bake for 20-30 minutes or until the edges of the brownie pull away from the pan, and an inserted toothpick comes out clean (it shouldnt be covered in goopy batter).

For the icing:

First, assemble a medium bowl of ice water. Literally, ice cubes in water, not just cold water (for the derpy people..don’t worry, yous my people). Place the chocolate and coffee in a small, heat-proof bowl atop a small pot of simmering water (AKA a double boiler).

Remove pot from heat and allow the chocolate to melt completely. Lift the bowl out of the pot (carefully) and beat in the butter one tablespoon at a time. Then beat the icing over the bowl of ice water until it has thickened enough to spread over your beanie brownies!

Recipe shared from Butter Icing from



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1 Comment

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