Cooking with Carney: Black Bean Almond Butter Brownies

Carney Ziegler

I ran out of sweets in the house earlier this week. Well, really, I ran out of healthy sweets (usually our house is equipped with store-bought unhealthy cookies, but, surprisingly, I’m not exactly into those.) Therefore, I had to try a new recipe! I wanted something chocolate-y, so I came across a recipe for Black Bean Brownies.

I said in my last post that I love baking with almond butter, and this is still true. It’s like magic in baking, I swear. But, the real magic that happens in this recipe is BLACK BEANS… What?! I know, I know, it really does sound gross, I’ll agree with you. But the crazy thing is – it’s not! I even licked the batter this was so good (still a little surprised at that). And the brownies do NOT taste like black beans at all. I still can’t get over it, honestly. But it’s true. It just tastes like dense, chewy, chocolate fudge-iness.

These brownies are SUPER easy to make, which is another reason I love them and will definitely be making them again. They’re so easy because they’re made in a BLENDER, people (or food processor if that’s what you’ve got). Just whip everything until smooth, add chocolate chips and bake. So simple and quick. And, they bake much quicker than boxed brownies, so that’s another bonus.

I know the “black bean” part of this brownie recipe might freak you out, but don’t let it. It really does NOT taste like black beans AT ALL. One of the boys I babysit loved these, and he is pretty picky, so I believe that was a success. These brownies are fudge-y, dense, chocolate-y and smooth, and satisfy your sweet tooth without ruining your diet. They are full of fiber, with no refined sugars, flour, egg or dairy. Just one brownie has five grams of protein and four grams of fiber. Give them a shot – I can’t wait to make my next batch!

Black Bean Almond Butter Brownies

Prep Time: 10 minutes. Cook time: 18 minutes. Total time: 28 minutes.

Yields: 8×8 or 9×9 pan; 9 brownies


  • 15 oz. can black beans, well rinsed and drained
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup old-fashioned/rolled oats
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla
  • 1/4 cup almond butter
  • 1 teaspoon baking powder
  • 1/2 – 2/3 cup dark chocolate chips


  1. Preheat oven to 350 degrees. Spray an 8×8 or 9×9 pan with cooking spray. Set aside.
  2. In a food processor or blender, combine all ingredients except chocolate chips. Blend extremely well until very smooth and uniform. (I blended about 60-90 seconds on medium-high speed).
Stir in chocolate chips. Pour into prepared pan and spread evenly. Bake for 15-20 minutes until the sides begin to pull away and a toothpick inserted in the center comes out clean. Let cool at least 10 minutes before cutting and serving.