Double chocolate is always the answer when it comes to brownies! These Double Chocolate White Bean Brownies are so simple and packed with protein and the goodness of white beans. Toss everything in the food processor and bake, that’s it!
Some foods you would never imagine together and yet they actually are pretty amazing when you combine them.
Take white beans and chocolate, for instance.
First reaction? Ewwww. But then you grab one of these white bean brownies and you know that you wouldn’t want it any other way.
These white bean brownies are a simple answer to a fun challenge. I had several cans of beans in the pantry and nothing to do with them. Then I had an idea–brownies.
These brownies turned out to be better than I ever dreamed. I never thought they would be even remotely blog-worthy. There is just something fun about sneaking something into a recipe that you would never expect.
Secret ingredients are always fun–but even better when the result tastes AMAZING!
As simple as popping everything in the food processor and baking. Vegan and gluten free so hoping anyone with allergies in your house will enjoy these as well!
Notes:
- While I have only made these with white beans, I imagine if you tried to make them with black beans that you may have a similar brownie. But then they would be black bean brownies and not white bean but if all you have is black, then by all means, go for it!
- Make sure your baking soda and baking powder are fresh. If you find that your yummy white bean dessert is off–double check your baking soda and baking powder. If they are expired or older then they can impact the way these brownies or any baked good will turn out. It’s one of those things we don’t always check, but it’s important to make certain they are fresh.
- When in doubt, the answer is always more chocolate chipsEven though I put measurements into my recipes, I am the biggest culprit when it comes to making them on my own. I tend to go a little heavy on the chocolate chips quite often. Feel free to go for a heavy pour when adding them into the recipe!
How to serve these brownies:
- A dash of sea salt on top when they are fresh from the oven is amazing!
- That chocolate drizzle! Add a simple chocolate drizzle with some hot fudge, melted chocolate chips or even good old Hershey’s Chocolate Syrup.
- Ice cream–this is a must. A big scoop of vanilla ice cream is key. And then a chocolate drizzle!
- Add some fresh berries and whipped cream on top.
Check out these other treats:
- Kahlua Cream Cheese Brownies
- Chocolate Chunk Avocado Brownies
- One Bowl Small Batch Chocolate Chip Cookies
- Nutella Crumble Bars
- Egg Free Chocolate Chip Cookies
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Double Chocolate White Bean Brownies
Ingredients
- 1 can white beans precooked, rinsed. northern or cannellini will work
- 1/3 c cocoa powder
- 1/2 c dark chocolate chips divided
- 3 T almond butter or desired nut or seed butter
- 1/3 c maple syrup of honey more for desired sweetness
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350°F.
- Combine all ingredients except 2 T chocolate chips in a food processor or blender. Process until smooth.
- Pour batter into a parchment lined 8×8 pan evenly. If you like thicker brownies, use a bread pan but cook a bit they may need to cook a bit longer.
- Add remaining chocolate chips spreading over the top and gently pressing.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Allow to cool for about 10 minutes before digging in!
Notes
- Make sure your baking soda and baking powder are fresh. If they are expired or older then they can impact the way these brownies or any baked good will turn out. It’s one of those things we don’t always check, but it’s important to make certain they are fresh.
- When in doubt, the answer is always more chocolate chips.Even though I put measurements into my recipes, I am the biggest culprit when it comes to making them on my own. I tend to go a little heavy on the chocolate chips quite often. Feel free to go for a heavy pour when adding them into the recipe!
I’M A BELIEVER!!!!!!!!! These are so so SO good!!!
Your seal of approval means they are truly the real deal!!!! Thanks!
I ADORE baking with beans! I regularly make a brownies with beans and these definitely need to be added to the rotation!
I was skeptic for years. Not anymore!
These looks so amazing and soft and chewy!!! Yummmmmm
Yes, the best, right?!
I SO didn’t think these were going to be dairy free and was so excited when I saw the ingredients! Honestly, these are the best looking bean brownies I’ve ever seen.
Knew you’d like this one! 😉
How do you store them? Air tight container, fridge, freezer? How long will they last? Thank you!!
Hi!!! I didn’t put them in the fridge, just an air tight container on the counter. They never last very long but I’m sure they’d be good for 3-5 days until they start to dry out a bit. You could pop them in the freezer for sure as well. Enjoy!
I made these but they were so dry we could not eat them. I cooked them an extra 3 minutes because the toothpick was still pretty wet at the earlier time given. I keep checking to see if I did anything wrong but I followed the recipe exactly. They sure looked delicious but I won’t try them again. ?
Oh no! So sorry to hear this!!! Sometimes the texture of the almond butter can impact. You want it to be really thin and drippy. I will update the recipe to say that. Sorry it didn’t work out for you!
Hi! I’d love to try your recipe, but I only have cocoa powder on hand. Would that work?
Yes!! It’s the same thing essentially!
I am beyond excited to try this recipe. Like seriously, if I can make these and they’re good, my whole life will change lol Which seed/nut butter do you personally use and you say it should be really thin and drippy, right?
Hi!!! So sorry for the delay on responding. This ended up in spam somehow. So I use the natural peanut or almond butter that is the kind you have to stir. When you open the jar and stir it’s the perfect consistency. Hope that helps.
Hi
What size can beansor how many cups of cooked/dry beans?
Sorry Dani, this comment went into spam for some reason. I use a 15oz. can. It’s a bit more than two cups.
Wow! I was skeptical but I was wrong! These are amazing. What a great recipe. I love having a treat that tastes so great and isn’t just useless, empty calories. So so good. Will be making many more times!
I am always amazed when I make these. How do they have beans?? Glad you loved them!
I don’t have enough honey and only sugar free pancake syrup(yuck?). Do you have any suggestions on another substitute?
You could use a little brown sugar—that should still be ok I think!