Tribean Brownies
- Rose Huxford
- May 26
- 2 min read
My Tribean Brownies will surprise you; they are tender, chocolatey, and fudgy, and you would never guess that the main ingredients are kidney, black, and pinto beans. These brownies make a fantastic decadent dessert to impress your guests—trust me.
They are effortlessly created in a food processor, free from eggs and dairy, and rich in protein, and you'll be amazed by the taste.
My Tribean Brownies were the result of a culinary experiment. Initially, I prepared some Tribean with the intention of eating them with rice. However, after cooking other meals for my family, I didn't want the beans to go to waste. That's when I decided to incorporate them into a brownie recipe. Having previously enjoyed black bean brownies, I thought adding kidney and pinto beans wouldn't significantly alter the flavor. I was right! The combination actually enhanced both the texture and taste. I suggest trying these brownies and sharing them with family and friends. Wait until after they've enjoyed the brownies to reveal the main ingredient!
Tribean Brownies
Pre-heat oven: 350 degrees F
Yields: 8-10 slices
Prep-time: 5 minutes
Bake-time: ~30 minutes
Total-time: ~35 minutes
Equipment: Food processor, 8x8 baking dish, parchment paper, spatula, measuring spoons, measuring cups, liquid measuring cup.
Ingredients
15 oz can Tribean can, drained
2 tsp organic chocolate syrup
1/4 cup coconut oil, melted
1/2 cup real maple syrup
1 tsp pure vanilla extract
2 tbsp honey
1/2 cup unsweetened cocoa powder
1/4 cup spelt flour, or oat flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups chocolate chips for "ganache" frosting, plus extra for topping
Directions
Pre-heat the oven to 350 degrees F.
Line a 8x8 baking dish with parchment paper, and set it aside.
Melt coconut oil in microwave safe bowl or liquid measuring cup in a microwave for about 30 seconds, or until melted. Allow to slightly cool.
Using a food processor, blend the beans, chocolate syrup, coconut oil, maple syrup, vanilla and honey until creamy and well blended, about 45 seconds. Scrap the bowl down, if needed.
Then, incorporate the cocoa, flour, salt, and baking soda. Mix again for approximately 30 seconds, or until the mixture is thoroughly combined. Use a spatula to scrape down the sides of the bowl and continue until there is no cocoa or flour remaining on the sides.
*If consistency seems a bit thick, you can 2-4 tablespoons of maple syrup to thin out the batter. Blend again.
Pour the batter into your prepared baking dish. Use the spatula to evenly spread the batter in your dish.
Bake for approximately 30 minutes. The brownies will rise slightly, remaining soft inside. The crust will appear cracked and a deeper brown when finished.
After the brownies are finished baking, set them on a cooling rack or leave them on the stove top. Sprinkle the chocolate chips over the top and let them melt. Use a spatula to spread the melted chocolate evenly, creating a smooth chocolate "ganache".
Once this chocolate layer has cooled, add a few more chocolate chips for an extra layer of crunch and chocolate. Serve cool with some ice cream, or enjoy them on their own. Enjoy!
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