A Martha Moment … And a Recipe for Chocolate Bean Valentine Brownies

We don’t have a single ounce of “Martha” in our blood, so we actually surprised ourselves with these Valentine brownies. Besides the pretty hearts on top, our brownies are heart healthy too thanks to some of their star ingredients: red kidney beans, dark chocolate, walnuts, and omega-3 eggs!

Pretty artsy fartsy, don’t you think (excuse the pun)! And yes, We are on a bean dessert kick for sure :)

Take an index card and fold it in half. Cut out half a heart shape in the center. Unfold. Cut around the heart to create your stencil. Lay over cut brownies and dust with powdered sugar.

Chocolate Bean Valentine Brownies

Makes 16 Servings

These brownies are gluten free, light, and fudgy. The recipe calls for just 2 tablespoons of oil — that’s all it really needs — and you can’t taste the beans at all. In fact, they lend a lovely creaminess and richness to the dessert.

  • 3/4 cup lightly toasted walnuts
  • One 15-ounce can red kidney beans, drained and rinsed very well
  • 3 large eggs
  • 2 tablespoons canola oil
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 1/3 cup mini semi-sweet chocolate chips
  • Powdered sugar

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the walnuts in the bowl of a food process and process until finely chopped. Remove and set aside.

3. Place the beans in the food processor and process until smooth and creamy.  Add the eggs and oil and process until smooth. Scrape down the sides of the bowl as needed. Add the sugar, cocoa powder, vanilla extract, baking powder, cinnamon, and salt and process until smooth.  Add the chips and walnuts and pulse a few times until the chips are incorporated.

4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake about 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

5. To decorate, place a heart-shaped stencil over brownie. Sprinkle with powdered sugar. Repeat until all brownies are decorated.

Nutrition Information per Serving (1 brownie): 160 calories, 8g fat (1.5g saturated, 0.7 omega-3), 95 mg sodium, 20g carbohydrate, 4g fiber, 5g protein

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We promise that our next brownie recipe will not include beans, though we must admit that beans make a great addition! Check out our other bean brownie recipe: Fudgy Black Bean Brownies. And have a great Valentine’s Day!

7 Responses to “A Martha Moment … And a Recipe for Chocolate Bean Valentine Brownies”

  1. Abby on February 8th, 2013

    I made these brownies for my kids, ages 7 and 9, and they loved them. They loved the chocolatey taste. I even told them there was a secret ingredient in them and they couldn’t guess what it was. I’m not planning on telling them either. Usually if I make brownies I follow your recipe of adding pumpkin, flaxmeal, and canola oil to TJs brownie mix. This new recipe was quick and easy.

  2. Liz on February 8th, 2013

    Sooooo happy to hear everyone liked this recipe!

  3. Janet on February 15th, 2013

    Delicious! My family loved these!

  4. Ruth on March 3rd, 2013

    I’ve been a listener since your big anniversary episode last fall, after I Googled for healthy cooking podcasts. This is the first Cooking with the Moms recipe I have tried, and I am delighted with how good these brownies taste. I even happened to have Egglands’ Best eggs in the fridge. I just came to the blog to check the nutrition facts and it seems too good to be true. I was sure the recipe would say to cut them into 32 itsy bitsy squares, but no, just 16–and 4 grams of fiber. WOW. I am a newlywed and can’t wait for my husband to come home from work and try one. He will never guess. Definitely brightened up my cold winter afternoon here in Minnesota. Thanks!

  5. Liz on March 4th, 2013

    Hi Ruth: Your comment brings a big smile to our faces. We’re so pleased your found our podcast and that you’re enjoying our recipes .. especially our new one for bean brownies :)

  6. Mary on April 11th, 2013

    Do you need to add nuts to these? I was wondering if they are necessary bulk or just added nutrition and crunch. I wanted to make them for my hsuband, but he doesn’t like nuts. Thanks.

  7. Liz on April 11th, 2013

    Mary, you can leave them out. The brownies will still be great. Also, check out our black bean brownies too. No nuts in those…

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