- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup semisweet chocolate chips, divided
- 3 tablespoons canola oil
- 3 eggs
- 2/3 cup packed brown sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add the eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
- Transfer to a 9-in. square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 1 dozen.
Reviews for Black Bean Brownies
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"Unbelievably delicious! Over the past year, I was using a black bean brownie recipe that was very good, but this one is even better! I have a 9 and 4 year old, and they love them. I only had two eggs, brownies were still fabulous. Also, I used organic coconut palm sugar instead of the brown sugar. This is a perfect substitution for diabetics due to the low glycemic index, but still has rich, caramel flavor, similar to brown sugar. Thanks so much for this great recipe!"
"I thought this brownie was very good! It was moist, fudgy and a great taste for a healthy brownie. I used egg substitute and only used a quarter of a cup of chocolate chips in the batter. All in all, this was a great brownie! I'm going to make a few copies and take it to my Weight Watchers meeting."
"I came across a Black Bean Brownie recipe in a newspaper, but it called for 1/2 CUP baking soda - that had to be a mistake, right? Still, the notion intrigued me... So after looking at a bunch of Black bean brownie recipes I settled on this one. It came out perfect! I would call these "adult brownies" because they are very intensely chocolatey; for kids or people with more of a sweet tooth, maybe using milk chocolate chips or adding 1/4 cup white sugar might work. Or plop a scoop of ice cream on them, or enjoy them without having to share! I can't get over the texture, it is very smooth, not dry, and yet not raw. Usually my brownies are either over- or under-done. And I still cannot believe there are beans in there and no flour. (I have no dietary restrictions, but I like the 'thrill' of hiding beans in brownies. I like food that tastes good, is easy to make, and doesn't need special equipment/ingredients.) This recipe is a keeper. I will make it again, next time I need a chocolate fix. It is THAT good. I signed on to this site just to give it my thumbs up!"
"Not quite as moist as I expected, but still good. A nice choice for my friends who are on gluten-free diets."
"This is a wonderful Gluten Free alternative. I really could not tell this is made with black beans and it has a nice consistency much like fudgy cake brownies. The flavor is very good, not to sweet. Going to try some different variations like Mint brownies (use mint extract in place of vanilla) or using white chocolate chips and add some nuts. They also take no time at all to make since you just throw everything in the food processor!"