S'mores Cakey Black Bean Brownies | Weelicious
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S'mores Cakey Black Bean Brownies

Smores Cakey Black Bean Brownies from weelicious.com

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Would you still eat a brownie if you knew it had good for you ingredients in it? How about if I told you there were black beans in the brownie that was topped with gooey marshmallows and crushed graham crackers? These S'mores Cakey Black Bean Brownies are about to rock your world!

Smores Cakey Black Bean Brownies from weelicious.com

When I made these for Kenya and Chloe I started to tell them that the luscious brownies they were eating were packed with... drum roll please.. black beans! Until recently beans have never been at the top of Kenya's favorites list. As a 9 year old vegetarian he knew he should eat them, but they have never been his first choice. In these S'mores Cakey Black Bean Brownies you can't even tell the smooth texture is created in part from tenter black beans.

Smores Cakey Black Bean Brownies from weelicious.com

The real draw to these beauties is the topping! The brownie itself is rich with a big punch of chocolate, but the s'mores topping takes it to a whole new level of kid friendly heaven!

Smores Cakey Black Bean Brownies from weelicious.com

I use the healthiest marshmallows possible and let the kids put graham crackers in a bag to crush away adding a ton of fun to the recipe to boot!

Smores Cakey Black Bean Brownies from weelicious.com

If you make these beauties make sure to tag @weelicious so I can see them and use #weelicious! Enjoy!

Photos by Gerry Speirs

S’Mores Cakey Black Bean Brownies  (makes 16 2-inch brownies)

  • Prep Time: 10 mins,
  • Cook Time: 30 mins,
  • Rating:
    Rate this recipe
Would you still eat a brownie if you knew it had good for you ingredients in it? How about if I told you there were black beans in the brownie that was topped with gooey marshmallows and crushed graham crackers? These S'mores Cakey Black Bean Brownies...

Ingredients

  • 15 ounce can black beans, rinsed and drained
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 1/2 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 3/4 cup chocolate chips, divided
  • 4 graham crackers, chopped
  • 1 cup mini marshmallows

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. Place the beans, eggs, oil, vanilla and sugar in a food processor and puree for 1 minute.
  3. 3. Add the flour, baking powder, cocoa powder and salt and pulse to combine.  
  4. 4. Stir 1/2 cup of the chocolate chips into the batter and pour into a greased and parchment paper lined 8 x 8 inch pan and top with the remaining 1/4 cup chocolate chips, graham crackers and marshmallows.
  5. 5. Bake 30 minutes or until toothpick comes out clean. 
  6. 6. Use the parchment paper to remove the brownies from the pan and cut into even squares. 
S’Mores Cakey Black Bean Brownies

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Comments






  1. Vicki

    February 14, 2017 at 1:03 pm

    My kids love them! The flavor is awesome, but I had a little trouble getting over the texture. Maybe I didn’t puree the black beans enough.

    • C. McCord

      February 15, 2017 at 7:17 am

      Glad to hear they were a hit with the kids! Yes, maybe puree the beans a bit longer.

  2. danielle

    January 31, 2017 at 1:44 pm

    Can i substitute maple syrup for the white sugar?

    • C. McCord

      February 1, 2017 at 9:59 pm

      I haven’t tested that in this recipe, but it might work if you cut the amount in half! Let me know if you try and how it comes out!

  3. Sarah

    January 27, 2017 at 6:26 am

    Can you tell me an alternative flour to use? Unfortunately I cannot find white whole wheat flour in Korea. Thank you!!

    • C. McCord

      January 30, 2017 at 10:07 pm

      Whole wheat or all purpose should work just fine as well!

      • Sarah

        February 4, 2017 at 2:45 am

        You are wonderful!! Thabk you for the response!

  4. Muse

    January 25, 2017 at 11:29 pm

    Can black soybeans be used?

    • C. McCord

      January 26, 2017 at 12:54 pm

      I haven’t tested those in this recipe. If they are soft like traditional cooked blackbeans, that should be okay. let me know if you try that and how it comes out!

  5. Althea

    January 24, 2017 at 4:31 pm

    2 cups

  6. Nicole

    January 21, 2017 at 10:10 am

    Can you please tell me roughly how many cups of black beans I should use for this recipe? Maybe 1 cup? I can’t get canned black beans where I live… Thanks!

  7. yeni

    January 19, 2017 at 1:45 pm

    Catherine, is it better to use the low-sodium beans for this recipe?

    • C. McCord

      January 25, 2017 at 10:20 am

      I rinse them to remove any excess sodium!

  8. Heather

    January 19, 2017 at 9:52 am

    Looks yummy! Can these be made without eggs?

    • C. McCord

      January 25, 2017 at 10:24 am

      The egg helps bind them, so I would keep it in there. Let me know if you try a substitute and how it works out! You could try a flax egg 1 Tablespoon ground flax seeds + 3 Tablespoons water.

  9. Bonnie Firriello

    January 19, 2017 at 9:44 am

    Can’t wait to make these for me…I mean for the kids 😉