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KTVB Kitchen: How to make black bean brownies

Pohley Richey from Boise Urban Garden School shows how to make this fall dessert.

BOISE, Idaho — Makes 12-16 brownies.


3 cups of black beans, drained and rinsed, 2 – 15 oz cans

4 Tbsp cocoa powder  

1 cup of quick oats

½ tsp salt

2/3-1 cup pure maple syrup, honey, or agave to taste

½ cup of coconut oil

4 tsp pure vanilla extract

1 tsp baking powder

1 cup of chocolate chips (Omit at your own risk) (to keep this recipe free of refined sugar, use sugar-free chocolate chips; to keep it plant-based, use bittersweet or vegan chocolate chips)

Optional: more chips, for presentation


Preheat oven to 350F

Combine all ingredients except chocolate chips in a food processor and blend until completely smooth. Process well. You do not want any bean chunks.  A food processor works best because the batter is too thick for most blenders.

Stir in the chips and mix by hand.

Pour into a prepared (greased with coconut oil and lined with parchment paper) 8×8 pan. Or, they also work well in a prepared glass pie dish, which makes triangle-shaped brownies when you cut them. 

Optional: sprinkle extra chocolate chips over the top.  This step increases the presentation factor.

Other optional additions: swirl ½ cup of creamy peanut butter over the top of the brownies before topping with chocolate chips.

Bake the black bean brownies 15-18 minutes, then let cool at least 1 hour in the fridge before trying to cut. The longer they are in the fridge, the more firm and cut-able they will be. 

Refrigerate any leftover brownies.

Thank you to @ChocolateCoveredKatie for the recipe inspiration!

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