These rich and decadent black bean brownies are the perfect combination of gooey centre and chewy outer edges making them an amazing sweet treat!
Black bean brownies have been on my ‘to make’ list for as long as I can remember but I just kept putting them off as I couldn’t really imagine them being that good! I eventually decided to bite the bullet and gave them a go, partly due to how successful my chickpea brownies were, and I have been kicking myself for not trying them sooner ever since!
The legumes really help these brownies keep their moisture meaning that they are still delicious even after a few days, (not that they’ll last that long), This, combined with the melted chocolate in the batter and the chocolate chunks mixed throughout result in a really rich and decadent dessert.
You could use milk chocolate, dark chocolate or dairy containing chocolate in this recipe and it would work exactly the same. I have noted the bake time to be 22 minutes, however, they could take anywhere between 20 and 25 minutes depending on how hot your oven gets so remember to keep an eye on your brownies to prevent them from burning.
They will feel quite soft when you take them out of the oven but I promise they will start to firm up once cool so please don’t panic and over bake them! These brownies will last up to five days in an airtight container. I used a 8 by 8 inch brownie tray for this recipe.
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