I went through this phase a couple years ago, where I discovered using beans as a substitute for flour in all kinds of random baked goods. Some were more successful than others (I’m looking at you white bean lemon poppyseed muffins). However, one that became an instant favorite were the black bean brownies. For this recipe, I decided to elevate it a bit by adding in marshmallow fluff and nuts, for that rocky road experience.
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Rocky road seems weirdly appropriate this week, but I promise I didn’t plan that. I’ve had this recipe waiting in the wings for a while now. Let’s be honest, though, we could all use some chocolatey goodness right about now. And these brownies are extra chewy and fudgy thanks to the texture from the beans. There’s no flour in them at all, which is perfect if your local baking aisle is out of that anyway.
Let’s Make Some Brownies
These brownies are a total breeze to make, since you can mix up the batter in the blender or food processor. Add black beans, maple syrup, oats, cocoa powder, vegetable oil, vanilla, and espresso powder. Then just let the blades do the work of grinding it all up. Add in chocolate chips and nuts, and then transfer to a pan.
To make these easier to remove from the pan, line it with parchment paper that includes some extra over-hanging the edges of the pan. This way, you’ll be able to simply lift out the liner and brownies without worrying about sticking. They are way easier to cut this way.
As if these weren’t gooey enough, we’re adding in marshmallow fluff. Just plop it on top and then swirl it around the batter with a butter knife. Don’t worry about how it looks. The batter will expand unevenly while it bakes, so there’s no need for perfection. If you’d like, you can sprinkle a few more chocolate chips on top for looks.
After baking, a toothpick might not come out completely clean, because of all the chocolate. However, the brownies should look solid and not at all jiggly. Be sure to let them cool in the pan before removing, or they will not hold together well.
How to Serve These Brownies
You can cut these into as many squares as you want. I suggest sixteen. These are pretty rich, so I don’t think they need to be any bigger than two-inch squares. However, twelve or even nine could work if you’re up for it!
These are definitely meant to be dessert. But I will not judge you if you eat them for breakfast or a midday snack. I have to admit, that’s how I ate a few of these. If you’re going for a major sugar rush, serve these alongside bananas foster french toast. Or for something savory, try lentil-pecan breakfast sausage, which is also sweetened with maple!
Enjoy them with a fun hot cocoa, if you’re a real chocolate lover. Try chai white hot chocolate or almond Irish coffee hot cocoa for a little extra kick! For something fruity and lighter, pair with a cinnamon, pear, and rum cocktail.
Rocky Road Black Bean Brownies
- 1 Can Black Beans (14 oz)
- 3 Eggs
- 1/3 Cup Oats
- 1/3 Cup Maple Syrup
- 1/4 Cup Cocoa Powder
- 1/4 Cup Vegetable Oil or Coconut Oil
- 1 tsp Vanilla
- 1/2 tsp Espresso Powder (optional)
- 1/3 Cup Semi-Sweet Chocolate Chips plus more for top
- 1/3 Cup Chopped Nuts (Pecans or Walnuts work best)
- 1/2 Cup Marshmallow Fluff
- Preheat the oven to 350F. Line a 8x8 baking pan with parchment paper, overhanging the edges for easy removal.
- Add all ingredients except for the chocolate chips, nuts, and marshmallow fluff to a food processor or high speed blender. Mix until smooth and fully combined.
- Fold in the chocolate chips and nuts. Then transfer to the prepared baking pan. Add spoonfuls of the marshmallow fluff on top and then spread around with a butter knife to make swirls.
- Top with additional chocolate chips if desired. Bake for 22-26 minutes. A toothpick may not come out clean, but it should not jiggle.
- Let cool completely at least 20 minutes in the pan. Then remove using the parchment and cut into squares for serving.
- To make this gluten free, use gluten free oats.