For as much Mexican food as I cook, I always end up with leftover beans. I have even tried just making my own to reduce leftovers but that didn’t help. So I love this recipe as a fun new take on brownies. These coffee and black bean brownies not only help use up leftovers, but they are gluten free and delicious too! Win-win-win.
1 ½ cups black beans 6 eggs, divided 1 tablespoon vanilla extract ¼ cup finely ground coffee ¼ teaspoon sea salt ½ cup sugar ½ cup butter 8 ounces chocolate, chopped Confectioner’s sugar
In a large mixing bowl, thoroughly mash 1 1/2 cups of black beans. If you have a food processor, that's even better. You want the end result to be smooth.
Whisk together the 6 egg yolks and add that to the mixture.
Mix in the tablespoon of vanilla, 1/4 cup finely ground coffee, 1/4 teaspoon sea salt, and 1/2 cup of sugar.
Melt the 1/2 cup of butter over a medium-low heat.
Once the butter is melted, turn off the heat but leaving the pot on the burner, and add in the chopped chocolate. Stir until the chocolate has completely melted and combined with the butter.
Slowly add the melted chocolate to the bean mixture, stirring vigorously. You don't want the heat from the butter-chocolate mixture to cook the egg yolks. So it is key to add a little at a time for this reason.
Beat the egg whites in a separate bowl until stiff. Fold them into the brownie batter until completely combined.
Transfer the mixture to a small baking dish and bake for about 30 minutes at 325 degrees F. Test with a toothpick at the 20 minute mark and again at 30 for completeness.
Remove the brownies from the oven, let cool. Cut into nine individual squares and dust with powdered sugar.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.