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 Double Chocolate White Bean Brownies are what I consider the encore to my recent Loaded Chickpea Blondies and I am now uncertain which is more amazing. I guess it just really depends on my mood.
I don’t know why I was hesitant for so long on creating sweet recipes and baked goods with beans. The blog has a chocolate hummus that I made several months ago and I assume that is what started the shift. But how cool that you can have a big fudgy brownie that is also packed with fiber and protein?
Secret ingredients are always fun–but even better when the result tastes AMAZING!
White Bean Brownies–don’t call them guilt free
When you are eating these though, please don’t ever call them “guilt free.” That is not what this is meant to be. These brownies are still meant to be a treat, they just happen to be more nutritiously dense than your typical brownie.
No, we don’t do that food and guilt thing around here.
And honestly, if you find yourself really wanting the real deal, then most likely the real deal is what you need. Or you may blow through an entire batch of these and still not be satisfied. But the added perks of this treat are real and so embrace them if you are looking for a tasty treat with benefits!
A few things to note about these White Bean Brownies:
Do I have to use white beans for these brownies?
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 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!
How to serve these Double Chocolate White Bean 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.
Looking for more brownies and baked treats here on the blog?
- I am obsessed with these Kahlua Cream Cheese Brownies.
- You CAN’T go wrong with a super simple One Bowl Small Batch Chocolate Chip Cookie recipe. These are a MUST.
- For all my Nutella lovers, check these Nutella Crumble Bars out!
- Lots more can be found HERE.
- 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
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 8x8 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!