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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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The taste of these was amazing, the ingredient list didn’t make me cringe; I wouldn’t change a thing. Buuuut, despite ‘up-to-date’ BP and BS, and, per tester, were done, they could not be cut w/o turning into a crumbled mess. The only use of them that I can see is to use as topping of ice cream….but, not only do I not eat ice cream, it’d sort of be polar opposite of the healthy treat.
Hmmm, ok, a couple things–were they fully cooled? That can help in cutting and handling for sure. You can chill them a bit before cutting to help hold them together much better.
Hello! I ended up purchasing navy beans instead of the ones suggested. I hope they’ll work just as well. Unfortunately, I couldn’t find canned beans without added sodium. Would that be an issue? Did the beans you used have sodium? Thanks!
You should be just fine! I just prefer low sodium beans but they are certain to be ok!
Perfection! Will definitely make them again!
Love it so much! One of my favorite snacks!
What size “can” is this? How many cups of beans did you use?
Thanks.
Hi! It was a 15.5 oz. can which is roughly 2 cups cooked and cooled beans!
Delicious! I just finished my first piece. Next time, I might add a little extra sweetener (but that’s just because I have a crazy sweet tooth). I love these brownies and can’t wait to make my family try them, too!
So happy to hear this Cassidy! Enjoy!