snowy mountain

Bean Mud Brownies

This is my favorite brownie recipe ever! (And that’s not just because these are the beautiful texture and color of muddy trails.) They are also so good as a cheesecake brownie base, as in my Bean Cheesecake Brownies.

Total time (buttering through baking): 1 hour. Makes one 8×8″ square pan.

Materials: 1 mixing bowl; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 ½ cups (300 grams, strained 15 oz can) cooked beans (I use black and/or pinto)
  • 1 ¾ cups granulated sugar
  • 3 tbsp butter
  • 6 oz unsweetened chocolate (if you use sweetened chocolate, reduce the sugar)
  • 3 eggs
  • Dashes of vanilla and salt
  • Additional espresso powder, chocolate chips, or walnuts as desired


  1. Preheat oven to 350˚F, and butter a brownie pan.
  2. In a processor, blend 1 ½ cups (300 grams) cooked beans and 1 ¾ cups granulated sugar.
  3. Melt 6 oz unsweetened chocolate with 3 tbsp butter in the microwave.
  4. Mix together the bean and chocolate mixtures. Add the 3 eggs, vanilla, and salt.
  5. Bake at 350˚F for ~30 minutes, until brownies slightly crack. A knife may not come out clean. Importantly, let the brownies cool for a bit before cutting. As usual with brownies (especially with beans), these taste better the next day.

Greetings from our kitchen!

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