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!
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.
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!
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!
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
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 kosher salt
- 3/4 cup chocolate chips, divided
- 4 graham crackers, chopped
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees.
- Place the beans, eggs, oil, vanilla and sugar in a food processor and puree for 1 minute.
- Add the flour, baking powder, cocoa powder and salt and pulse to combine.
- 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.
- Bake 30 minutes or until toothpick comes out clean.Â
- Use the parchment paper to remove the brownies from the pan and cut into even squares.
Glad to hear they were a hit with the kids! Yes, maybe puree the beans a bit longer.
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.
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!
Can i substitute maple syrup for the white sugar?
Whole wheat or all purpose should work just fine as well!
Can you tell me an alternative flour to use? Unfortunately I cannot find white whole wheat flour in Korea. Thank you!!
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!
Can black soybeans be used?
2 cups
Yes, about 1 cup!
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!
I rinse them to remove any excess sodium!
Catherine, is it better to use the low-sodium beans for this recipe?
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.
Looks yummy! Can these be made without eggs?
Can’t wait to make these for me…I mean for the kids 😉