Rodelle Black Bean Brownie Recipe

Decadent, fudgy, and surprisingly nutritious, these black bean brownies prove that healthy desserts can still taste indulgent. Made with Rodelle Gourmet Baking Cocoa, they deliver a rich depth of flavor that’s smooth, bold, and irresistibly decadent. The black beans create a moist, dense texture while adding protein and fiber — you’d never guess they’re the star ingredient. Perfect for gluten-free baking or anyone wanting a more nutritious dessert, these brownies satisfy cravings without compromise. Enjoy them warm from the oven or chilled for a dense, truffle-like bite. Your new go-to guilt-free treat is here.

 

  • Easy
  • 90 mins
  • 8 servings

Uses: Gourmet Baking Cocoa, Pure Vanilla Extract

Directions

  1. Preheat oven to 325°F.
  2. Line the bottom of an 8 or 9-inch square baking dish with parchment paper. Then lightly spray inside of dish with vegetable oil.
  3. In a small microwaveable bowl, melt 4 tbsp butter. Whisk in Rodelle Gourmet Baking Cocoa and combine until smooth.
  4. Chop walnuts in KitchenAid® Pro Line® Series 16-Cup Food Processor with Commercial-Style Dicing. Remove 1/2 cup and set aside.
  5. Melt 1 cup butter in microwave.
  6. Place the black beans, 1 cup melted butter, Rodelle Vanilla Extract, and a couple of spoonfuls of the cocoa mixture into the bowl of the food processor. Blend about 2 minutes (or until smooth).
  7. The batter should be thick, and the beans smooth.
  8. In a separate large bowl, mix together the remaining 1/2 cup walnuts, the remaining melted cocoa mixture, granulated coffee, and salt.
  9. In another bowl, beat the eggs until light and creamy using KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender. Add the agave nectar and beat well.
  10. Add the bean/cocoa mixture to the coffee/cocoa mixture. Stir until blended well. Now add the egg mixture, reserving 1/2 cup. Mix well.
  11. Pour entire mixture into prepared square baking dish.
  12. Using an electric mixer, beat the remaining 1/2 cup mixture again until light and fluffy. Drizzle over brownie batter. Use a wooden toothpick and pull egg mixture through batter to create a marbled effect.
  13. Bake for 60 minutes until brownies are set (time can depend on altitude and oven). Let cool in pan before cutting into squares.

Photos taken by Kathryn Herndon at @kniftykat

You might also like