That’s exactly what I thought when I recently turned Nigella Lawson’s recipe for no-churn ice cream into my one-bowl, no-churn mocha ice cream.
But, it did work. And it was amazing.
I also had the same thought when the Internet began buzzing about brownies made with black beans awhile ago. Brownies made with black beans? C’mon … that just cannot work.
But, it did. And, yes … they were pretty darn amazing.
Adapted from Taste of Home for this week’s “beantastic” Sunday Supper, I chose to top my black bean brownies with toffee chips and pecan chips, taking the already not-so-traditional black bean brownie to the next level.
Each bite begins with a crunchy, nutty, caramel-flavored top that gives way to a surprisingly light, slightly crumbly, and a perfectly fudgy chocolate base … with not a hint of black beans to be found. I’m also tickled that my pecan praline black bean brownies are filled with lots of fiber and heart-healthy olive oil too. Hey, why not mix a little bit of health with a lot of indulgence? It works for me.
So, have I convinced you that black bean brownies can really work? Great! Now get in the kitchen and make a batch!
- 1 can (15 ounces) black beans, rinsed and drained
- ½ cup semisweet chocolate chips
- 3 tablespoons olive oil
- 3 eggs
- ⅔ cup packed brown sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla bean paste
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup toffee chips
- ⅓ pecan chips
- Preheat the oven to 350°F. Coat a 9-inch square baking pan with cooking spray and set aside.
- Place the black beans, chocolate chips, and olive oil into the bowl of a food processor; cover and process until blended well.
- Add the eggs, brown sugar, cocoa powder, vanilla bean paste, baking powder, and salt; cover and process until blended well (the batter will be runny).
- Pour the batter into the prepared baking pan, then sprinkle evenly with the toffee chips and the pecan chips.
- Bake for 20 to 25 minutes, turning the pan halfway through the cooking time, or until a toothpick inserted near the center comes out clean. Cool in the pan for 5 to 10 minutes, then cut into bars and finish cooling on a wire rack.
- Store leftover brownies in a tightly-sealed container.
- Avocado Hummus by Our Good Life
- Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
- Black Bean Chili Nachos by Brunch with Joy
- Chickpea Fries (Panisse) by Curious Cuisiniere
- Five Layer Greek Hummus Dip by Food Done Light
- Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
- White Bean and Basil Spread by Peaceful Cooking
Bean-a-rific Soups and Stews:
- Butternut Squash White Bean Soup by Magnolia Days
- Chickpea and Bean Soup by Momma’s Meals
- Classic Cassoulet by Food Lust People Love
- Navy Bean & Kale Soup by An Appealing Plan
- Navy Bean Soup by The Messy Baker
- Slow Cooker Pork and Bean Stew by Nosh My Way
- Kielbasa and White Bean Soup by Cosmopolitan Cornbread
- Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen
- Bean and Cornbread Salad by MealDiva
- Clams with Black Beans by A Day in the Life on the Farm
- Gluten Free Green Bean Casserole by Gluten Free Crumbley
- Gold Rush Baked Beans by Lifestyle Food Artistry
- Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
- Pinto Beans With Cornbread Croutons by Nik Snacks
- Whiskey Bacon Baked Beans by Sew You Think You Can Cook
Incredi-bean Main Meals:
- Arugula Tomato and Beans Flatbread by Family Foodie
- Bean and Bacon Tacos by Jane’s Adventures in Dinner
- Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
- Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
- Italian Beans and Greens by Simply Healthy Family
- Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
- One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
- Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
- Skillet Black Beans and Pork by Cooking Chat
- Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
- White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian
Amaze-beans Sweet Endings:
- Chocolate Covered Espresso Bean Bark by Love and Confections
- Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
- Flourless Mocha Brownies by That Skinny Chick Can Bake
- Gluten-Free Black Bean Brownies by Wallflour Girl
- Gluten-Free Donuts by NinjaBaker
- Pecan Praline Black Bean Brownies by Rhubarb and Honey
- Soy Awesome Cookies 2.0 by What Smells So Good?
- Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
- Sweet Bean Pie by Shockingly Delicious
- Vanilla Bean Creme Brulee by Noshing With The Nolands
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