Black Bean Brownie Update

S'mores Black Bean Brownies

S’mores Black Bean Brownies

Last night one of my best friends and I were having a wine and movie girls night. We felt like making some dessert, and some brownies sounded just about perfect. We decided to make my Black Bean Brownie recipe from few posts back (or check out the recipe below). My original post I didn’t add anything special to the brownies, but last night, I found some slightly stale marshmallows in my pantry and there were no other options but to make s’mores brownies. How did they turn out? Well, I made them 12 hours ago and there are 3 left… so, that’s how they turned out! Sorry there is no “after” picture, we accidentally cut and ate half of them before I remembered it might be a good idea to take a picture for my blog. oops! I am definitely going to make any and all variations of this recipe that I can think of since it keeps turning out so well. BAKE ON, BITCHES!



1 15.5 oz. can black beans, thoroughly rinsed and drained
1/2 teaspoon aluminum free baking powder (I never knew there was a difference between normal baking powder and aluminum free… I used regular baking powder)
1/2 cup + 1 tablespoon unrefined sugar
1/4 cup dark cocoa powder
3 eggs
3 tablespoons olive oil (I actually *gasp!* didn’t have any olive oil, so I used coconut oil instead. I LOVE COCONUT OIL. I might’ve used it anyway even if I did have olive oil on hand)
1 teaspoon vanilla
1 teaspoon instant coffee granules (I omitted this, just because. I wasn’t feelin’ it, ya know?)
1/4 cup walnuts, chopped, optional (NO. I don’t like walnuts -> omitted)
1/3 cup dark chocolate chips, more if you like (Confession, I didn’t measure mine… mmmm extra chocolate)

Nielsen Massey Vanilla from William Sonoma

Here are some amazing vanillas from William Sonoma that my boyfran got me for Christmas. He’s nice, I like him. Today I was feeling Tahitian!


Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8×8″ baking pan. Grease the parchment paper. This will be your security blanket to make sure the brownies don’t stick to the pan!!

Place all the ingredients except chocolate chips and walnuts in a food processor or blender and pulse thoroughly until smooth and well combined. (My kitchen level: ghetto, not gourmet, because I don’t have a food processor… However, I do have a blender. I decided to blend all the wet ingredients together in my blender, then pour that mixture out and add the dry ingredients. I was afraid it wouldn’t blend all the way if it was too dry. This worked just fine.)

Pour batter in the baking dish. Top with nuts and chocolate chips. Bake for 30-35 minutes or until the top is dry and edges begin to pull away from the baking dish. Cool completely before cutting.

The original recipe can be found, here.


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