These fudgy kidney bean brownies are rich, moist, and loaded with chocolate flavor. Made with red beans and topped with thick chocolate frosting, no one will guess the secret ingredient!
Brownies Made with Kidney Beans
These Fudgy Kidney Bean Brownies are rich, chocolaty, and seriously hard to stop eating. Think of them as the magical cousin to my popular Black Bean Brownies , except this time, we’re sneaking in red kidney beans for that same moist, fudgy texture everyone loves.
It all started when I had a major brownie craving (which, let’s be honest, is most days). I reached for my go-to black beans, but the pantry said nope. Instead of giving up, I spotted a can of dark red kidney beans and thought—why not? A little experimenting later, these kidney bean brownies were born, and I haven’t looked back.
And because I’m a double chocolate kind of baker, these brownies get topped with a thick, creamy chocolate frosting that sets just right. If you love desserts with hidden veggies and rich chocolate flavor, this easy bean brownie recipe is calling your name.
Baking Tip For These Brownies
These brownies are best when they’re slightly underbaked in the center. Start checking around the 16 minute mark; they should look set on top but still soft in the middle. They’ll firm up as they cool!
How to Make Fudgy Kidney Bean Brownies
Preheat your oven to 350°F. In a food processor, blend all ingredients except the chocolate chips until smooth and creamy. Stir in the chocolate chips by hand so they’re evenly mixed in.
Grease an 8×8 baking dish and pour in the brownie batter, using a spatula to smooth the top. Bake, then remove from the oven.
To make the frosting, combine milk, butter, and powdered sugar in a saucepan over medium heat and bring to a boil. Let it boil, then remove from heat and stir in chocolate chips and vanilla until melted and smooth. Immediately pour the frosting over the warm brownies, then refrigerate to set. Slice and enjoy!
Storing Leftover Brownies
Store leftover kidney bean brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for longer storage—just wrap individually and place in a freezer bag for up to 3 months.
Pin for later:
Ingredients
For the brownies
- ▢ (1) 15 ounce can dark kidney beans drained and rinsed
- ▢ 1/4 cup creamy peanut butter
- ▢ 2 tablespoons cocoa powder
- ▢ 1/2 cup quick oats
- ▢ 1/4 teaspoon salt
- ▢ 1/3 cup brown sugar
- ▢ 2 tablespoons sugar
- ▢ 1/4 cup coconut or vegetable oil
- ▢ 2 teaspoons vanilla extract
- ▢ 1 teaspoon baking powder
- ▢ 1/2 cup chocolate chips
For the frosting
- ▢ 1/4 cup milk
- ▢ 1/4 cup butter
- ▢ 1 cup powdered sugar
- ▢ 2/3 cup chocolate chips
- ▢ 1/2 teaspoon vanilla extract
Instructions
For the brownies
- Preheat oven to 350 degrees F.
- Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.
- Stir in chocolate chips and mix with spoon so they are equally distributed.
- Grease 8×8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
- Bake the brownies for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven.
For the frosting
- Combine milk, butter and powdered sugar together in a saucepan over medium heat, bringing to a boil. Allow to cook at a rolling boil for 30 seconds. Remove from heat. Add chocolate chips and vanilla to saucepan and stir until the chips are melted.
- Pour immediately over warm brownies. Place in refrigerator for 30 minutes to 1 hour to allow the frosting to set. This will give it enough time to firm up without making the brownies too cold or hard.
- Slice into brownie squares and enjoy!
Video:
These fudgy kidney bean brownies are rich, moist, and loaded with chocolate flavor. Made with red beans and topped with thick chocolate frosting, no one will guess the secret ingredient!
Brownies Made with Kidney Beans
These Fudgy Kidney Bean Brownies are rich, chocolaty, and seriously hard to stop eating. Think of them as the magical cousin to my popular Black Bean Brownies , except this time, we’re sneaking in red kidney beans for that same moist, fudgy texture everyone loves.
It all started when I had a major brownie craving (which, let’s be honest, is most days). I reached for my go-to black beans, but the pantry said nope. Instead of giving up, I spotted a can of dark red kidney beans and thought—why not? A little experimenting later, these kidney bean brownies were born, and I haven’t looked back.
And because I’m a double chocolate kind of baker, these brownies get topped with a thick, creamy chocolate frosting that sets just right. If you love desserts with hidden veggies and rich chocolate flavor, this easy bean brownie recipe is calling your name.
Baking Tip For These Brownies
These brownies are best when they’re slightly underbaked in the center. Start checking around the 16 minute mark; they should look set on top but still soft in the middle. They’ll firm up as they cool!
How to Make Fudgy Kidney Bean Brownies
Preheat your oven to 350°F. In a food processor, blend all ingredients except the chocolate chips until smooth and creamy. Stir in the chocolate chips by hand so they’re evenly mixed in.
Grease an 8×8 baking dish and pour in the brownie batter, using a spatula to smooth the top. Bake, then remove from the oven.
To make the frosting, combine milk, butter, and powdered sugar in a saucepan over medium heat and bring to a boil. Let it boil, then remove from heat and stir in chocolate chips and vanilla until melted and smooth. Immediately pour the frosting over the warm brownies, then refrigerate to set. Slice and enjoy!
Storing Leftover Brownies
Store leftover kidney bean brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for longer storage—just wrap individually and place in a freezer bag for up to 3 months.
Pin for later:
Ingredients
For the brownies
- ▢ (1) 15 ounce can dark kidney beans drained and rinsed
- ▢ 1/4 cup creamy peanut butter
- ▢ 2 tablespoons cocoa powder
- ▢ 1/2 cup quick oats
- ▢ 1/4 teaspoon salt
- ▢ 1/3 cup brown sugar
- ▢ 2 tablespoons sugar
- ▢ 1/4 cup coconut or vegetable oil
- ▢ 2 teaspoons vanilla extract
- ▢ 1 teaspoon baking powder
- ▢ 1/2 cup chocolate chips
For the frosting
- ▢ 1/4 cup milk
- ▢ 1/4 cup butter
- ▢ 1 cup powdered sugar
- ▢ 2/3 cup chocolate chips
- ▢ 1/2 teaspoon vanilla extract
Instructions
For the brownies
- Preheat oven to 350 degrees F.
- Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.
- Stir in chocolate chips and mix with spoon so they are equally distributed.
- Grease 8×8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
- Bake the brownies for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven.
For the frosting
- Combine milk, butter and powdered sugar together in a saucepan over medium heat, bringing to a boil. Allow to cook at a rolling boil for 30 seconds. Remove from heat. Add chocolate chips and vanilla to saucepan and stir until the chips are melted.
- Pour immediately over warm brownies. Place in refrigerator for 30 minutes to 1 hour to allow the frosting to set. This will give it enough time to firm up without making the brownies too cold or hard.
- Slice into brownie squares and enjoy!
Video:
Fudgy Kidney Bean Brownies
Ingredients
For the brownies
- (1) 15 ounce can dark kidney beans drained and rinsed
- 1/4 cup creamy peanut butter
- 2 tablespoons cocoa powder
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 2 tablespoons sugar
- 1/4 cup coconut or vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
For the frosting
- 1/4 cup milk
- 1/4 cup butter
- 1 cup powdered sugar
- 2/3 cup chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
For the brownies
- Preheat oven to 350 degrees F.
- Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.
- Stir in chocolate chips and mix with spoon so they are equally distributed.
- Grease 8x8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
- Bake the brownies for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven.
For the frosting
- Combine milk, butter and powdered sugar together in a saucepan over medium heat, bringing to a boil. Allow to cook at a rolling boil for 30 seconds. Remove from heat. Add chocolate chips and vanilla to saucepan and stir until the chips are melted.
- Pour immediately over warm brownies. Place in refrigerator for 30 minutes to 1 hour to allow the frosting to set. This will give it enough time to firm up without making the brownies too cold or hard.
- Slice into brownie squares and enjoy!
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
