Triple-Chocolate Brownies

Prep Time:
15 mins
Total Time:
40 mins

Pureed black beans replace some of the butter used in brownies. Their earthy flavor and dark color are great matches for chocolate.


  • ¼ cup (½ stick) unsalted butter, plus more for baking pan

  • ¼ cup black beans, rinsed, drained, and pureed until completely smooth

  • 3 ounces semisweet chocolate, chopped (½ cup)

  • 2 ounces unsweetened chocolate, chopped (⅓ cup)

  • 1 ⅓ cups sugar

  • 2 large eggs, plus 1 large egg white

  • 1 ½ teaspoons pure vanilla extract

  • 1 cup all-purpose flour (spooned and leveled)

  • ¼ cup unsweetened cocoa powder

  • ½ teaspoon baking powder


  1. Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.

  2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.

    Scheimpflug Digital

Cook's Notes

Nut lovers can add 1/2 cup chopped walnuts to the brownies. Walnuts pack a good dose of heart-healthy omega-3 fatty acids as well as protein and fiber. Store brownies in an airtight container, up to 3 days.

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