Black Bean Brownies – Imma Eat That


If you’ve ever ventured into the world of internet healthy eating, you have definitely heard of Kylie. She is the genius behind the blog, Imma Eat That.

Recently, I had a craving for some super fudgy brownies, and I knew that she had everything that I needed. This recipe  for “less slutty” brownies covers a sweet tooth, a health kick, and any craving in between.PicsArt_1403808011277


I recommend making these double-decker brownies just before bed and letting them chill in the fridge overnight.




The original recipe can be found here.

And the following is my adapted recipe with some variations and commentary. Courtesy of moi.


Brownie Layer-
1 cup canned black beans, rinsed and drained
     -You can try red beans also, but the color would be sort of off-putting for these brownies. I   
        high recommend using black beans for both taste and color.
3/4 cup chocolate chips (I used semi-sweet), melted
      -Just place the chocolate chips in a microwave bowl and microwave on high for 35 seconds.   
        Stir until they become liquidy. Microwave in 5 second increments until it becomes less 
1/4 cup plain Greek yogurt (I used 2%)
       -Vanilla greek yogurt can also be used. Regular yogurt will not be thick enough for this
        recipe so do not use it.
1 large egg
       – A flax egg can be used for a vegan version. Mix 1 tablespoon flax with 3 tablespoons water.
         Mix it and let it sit for 3 minutes before using.
1 teaspoon vanilla extract
1/4 cup + 1 Tablespoon cocoa powder
         -Any kind of cocoa powder will work, but the darker the better. I recommend Hershey’s
          special dark cocoa powder because of its fudge-like quality.
1/2 teaspoon baking powder
pinch salt
Cookie Dough Layer-
1/2 and 1/3 cup oat flour
     -I do not recommend using regular flour for this step. It is much too fine for the dough.
      Place oats in a blender until it is fine
1/2 cup quick oats
      – Whole oats are too large for this recipe, so pulse them in a processor once or twice so they
      decrease in size. Make sure it is not a flour texture.
1/2 cup chocolate chips
       -I highly advise you to add varying kinds of chips, such as white chocolate, or peanut butter.
1 teaspoon cinnamon
scant 1/4 teaspoon salt
1/4 cup peanut butter (no added salt/sugar/oil)
       -I used a mixture of chunky and smooth peanut butter. Either will work. Peanut butter like
        Skippy, which has added salt/sugar/oil will work.
1 ripe medium banana, mashed
       -I would not use any regular yellow banana. PLEASE FIND ONE AS RIPE AS POSSIBLE.
2 tablespoons honey
  1. Preheat oven to 350F. In a food processor, process black beans and melted chocolate until smooth. (This seems to take only a few seconds, but process for a little longer. Make sure that all of the beans are broken down and combined with the chocolate.) Scrape down the sides of your food processor and add in greek yogurt, egg, vanilla, cocoa powder, baking powder and salt. Process until completely smooth. Scoop batter into a non-stick/greased 8x8in baking dish. (The texture will be a lot like a mousse, so don’t be alarmed if it’s not like a regular brownie batter.)  Spread to the corners of the dish. (I noticed that the recipe hardly made any batter. If you don’t want to make the cookie dough, double the brownie recipe.) Bake for 25 minutes, or until center has set. (Mine took around 30 minutes to be completely cooked through.) Allow brownies to cool for at least 10 minutes before adding the cookie dough layer on top.
  2. While the brownies cool, make your cookie dough. The cookie dough layer will NOT be baked. In a bowl combine oat flour, quick oats, cinnamon, salt and chocolate chips. Add in peanut butter, mashed banana and honey. Combine until a dough is formed. Dough will seem tough. (Take a long time combining these ingredients. It may seem done, but you can always mix it more. Just stir until you can’t stir any longer!) Drop the dough by spoonfuls on to your brownies. Use your hands to gently press the cookie dough into a layer. Slice and eat.
  3. These get better if you let them sit in the fridge overnight and then eat them cold. If you are serving them to people, I would serve them cold.




Originality/ Creativity: 10/10

Taste: 4/10

Time: About 45 minutes of cooking and overnight in the fridge

Difficulty: Medium

Overall Score: 6.5/10


The taste of these double-deckers were what you would expect from a black bean brownie recipe– interesting. They lacked the powerful chocolate that I wanted, so I would add more in the future. (I included this in my revised recipe.) The top had little to no flavor, so I added a little something-something to that, too. (Also included)

The number one pro to these brownies is the texture. THEY ARE UNBELIEVABLY FUDGY. It was like eating a block of fudge, without all of the chocolatey flavor. If you want that thick and rich bite, make these. You won’t be disappointed.

Overall, they were the perfect and healthy alternative to those chocolate chip fudgy brownies we’re used to eating. Make these as soon as possible to satisfy that sweet tooth!






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