Black Bean Brownies Recipe
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup semisweet chocolate chips, divided
- 3 tablespoons canola oil
- 3 large 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
- 1. Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
- 2. Transfer to a parchment paper-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Yield: 1 dozen.
1 brownie: 167 calories, 7g fat (2g saturated fat), 53mg cholesterol, 131mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Reviews for Black Bean Brownies
"I cannot get past the fine grit of the cocoa in the finished product. In many cake recipes with cocoa, the cocoa is dissolved in boiling water. Now I know why. I used a premium cocoa, Bensdorf from King Arthur. It has preformed well in many recipes. Has any one else had the cocoa leave a fine gritty feeling on their tongue? I did process the heck out of it in the food processor."
"I was rather intrigued by this recipe, so I just had to give it a try...and I must say, I was pleasantly surprised! The texture is more cake-like than that of a brownie, but it's definitely a fudgy treat that you can feel good about eating! I will certainly be making these again!"
"Very good! No one guessed it was beans."
"Love these!! Does anyone know what the sugar content per serving?"
"I made the recipe as written with no changes. It was delicious as a dessert, but it wasn't exactly the same texture as brownies. It reminded me of a soft and very delicious protein bar. I would probably refer to them as Black Bean Bars, so I don't expect the texture that flour gives to brownies. The texture was fine, but just not like a flour cake. The taste was perfect and chocolatey. Overall, it was very good, and I would make them again."
"These were dry, chaulky, cake like and tasted faintly of dark chocolate despite my using milk chocolate chips and regular baking cocoa. Tasted rather like the bean filling in Chinese dessert bean buns. Disappointed, but I didn't have high hopes for it. I won't be making these again and won't even recommend them to my gluten-free friends."
"I feel healthy after eating these. Can't say they aren't chocolatey. But they don't taste much like brownies.I feel like I could have a big square with a glass of milk and call it a dinner on nights I don't feel like cooking. I'd have all the protein and some vitamin E, which is desirable. But if I craved brownies, I'd have to get my fix elsewhere."
"Not bad considering my expectations but I wish they'd been fudgier and I think I just psyched myself out knowing there were black beans in them"
"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!"
"Best Brownies I ever ate!"
"Pleasantly surprised! This recipe intrigued me because of the beans and made it for my husband who is on a gluten free diet. These fudgy brownies were moist and the flavor reminded me of dark chocolate."
"These are better than I thought they would be. Black beans certainly give them a healthy punch. They're not as good as the fattening kind, but I was expecting them to be! I will say they satisfy my craving for a brownie, which is a big bonus!~ Theresa"
"My younger brother refuses to eat beans, and he loved them! Very tasty!"