Double chocolate is the obvious answer for brownies. These Double Chocolate White Bean Brownies are easy to make and packed with protein from white beans. Simply blend the ingredients, bake, and enjoy!
Some ingredient combinations sound unlikely at first, but they work surprisingly well together.
Case in point: white beans and chocolate.
At first you might hesitate. Then you try a brownie made with white beans and realize it’s delicious and you wouldn’t change a thing.
These brownies grew out of a pantry challenge: a few cans of beans and a craving for brownies. The result exceeded expectations. There’s something satisfying about slipping an unexpected ingredient into a familiar treat and having it taste fantastic.
They’re vegan and gluten-free, so they work well for households with those dietary needs. The method is straightforward—everything goes in the food processor, then into the oven.
Notes:
- While this recipe uses white beans (cannellini or northern), black beans could likely be substituted to make a similar, darker brownie—so use what you have on hand.
- Check that your baking powder and baking soda are fresh. Old leavening agents can negatively affect baked goods, so replace them if they’re past their prime.
- If you love extra chocolate, add more chocolate chips. The measurements are a guideline—feel free to increase the chips to suit your taste.
How to serve these brownies:
- A sprinkle of sea salt on top right after they come out of the oven enhances the chocolate flavor.
- Add a chocolate drizzle using melted chocolate chips, hot fudge, or chocolate syrup for an indulgent finish.
- Serve warm with a scoop of vanilla ice cream and an extra drizzle of chocolate for a classic brownie sundae.
- Top with fresh berries and whipped cream for a lighter, fruit-forward option.
Check out these other treats:
- Kahlua Cream Cheese Brownies
- Chocolate Chunk Avocado Brownies
- One Bowl Small Batch Chocolate Chip Cookies
- Nutella Crumble Bars
- Egg Free Chocolate Chip Cookies
Did you make one of these recipes? Leave a comment to let me know. I love seeing your creations—tag @lemonsandzest on Instagram or share on Facebook.
Double Chocolate White Bean Brownies
Lorie Yarro
Ingredients
- 1 can white beans, precooked and rinsed; northern or cannellini work
- 1/3 c cocoa powder
- 1/2 c dark chocolate chips, divided
- 3 T almond butter, or other nut/seed butter
- 1/3 c maple syrup or honey, add more for desired sweetness
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine all ingredients except 2 tablespoons of the chocolate chips in a food processor or blender. Process until the mixture is smooth.
- Pour the batter into a parchment-lined 8×8-inch pan, spreading it evenly. For thicker brownies, use a loaf pan but increase baking time slightly.
- Sprinkle the remaining chocolate chips over the top and gently press them into the batter.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for about 10 minutes before slicing and serving.
Notes
- Always confirm your baking soda and baking powder are fresh—expired leavening agents can affect the texture and rise of baked goods.
- If you prefer extra chocolate, add more chocolate chips—it’s a welcome tweak for chocoholics.
Nutrition
Carbohydrates: 20 g,
Protein: 4 g,
Fat: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?
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