I’ve been wanting to try this recipe I found on the Meal Makeover Mom’s blog for some time now. I don’t usually “healthify” dessert but these sound so intriguing. I have to admit, my chocolate-loving husband was skeptical.
And they turned out great. My kids couldn’t get enough and they hit the spot. Of course, they’re not healthy just because they have black beans. But they add some fiber and nutrients to a tasty dessert.
Enjoy!
Black Bean Brownies
Prep time
Cook time
Total time
Serves: 9-12
Ingredients
- 15-ounce can of black beans, drained and rinsed
- 3 large eggs
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp baking powder
- pinch of salt
- ⅔ cup mini semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350F. Coat an 8x8-inch pan with nonstick cooking spray and set aside.
- Pulse the beans in a food processor until smooth. Add the eggs, oil, sugar, cocoa powder, vanilla extract, baking powder, and salt and process until smooth.
- Add ⅓ cup of the chips and pulse a few times until the chips are blended in.
- Pour the batter into the pan and smooth with a spatula, and sprinkle with the remaning ⅓ cup chocolate chips.
- Bake 30 to 35 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan before cutting.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love
I make these but never added the chocolate chips. That would make them much better! Making tonight for sure.
And be generous with the chips!
I made some from a different recipe and the texture was not brownie like. They were fudgy but extra dense. Mine did not get eaten. Anyone elses come out that way?
These ones were half fudge-like and half bread like. What ingredients were different?
I have a couple of these black bean brownie recipes – one of which uses a brownie box mix…
(Similar but different recipe – uses pumpkin puree.)
I’ve made this same recipe before, and it was a huge hit. I also make the Meal Makeover Moms’ white bean blondies, which are delicious as well. It’s fun to take them to a potluck and make everyone guess the secret ingredient. 🙂
That’s a good idea Sally!
Love this recipe! I’m a big fan of sneaking protein into my kids’ desserts. Here’s an alternative recipe to try.
http://thesneakychef.com/free_recipe_brawny_brownies.php
There is a WeightWatcher’s recipe for this that is SO healthy, SO delicious and So much easier.
Simply, one packet of brownie mix and 1 can black beans.
You drain most of the liquid from the beans and add beans directly to the bownie mix, adding as much of that liquid as it takes to bring the mixture to the consistency of applesauce. That is it!
Bake brownies in 8×8 pan as directed on package.
My husband and son are not WeightWatchers but really love these!
I just made these with a few changes. I don’t eat much of anything from cans – too much salt. I cooked my own black beans (after soaking over night) this afternoon. I weighed out 15 ounces – which may have been more beans than you have in a 15 oz can of black beans. I used EVOO instead of canola oil (avoiding GMOs when possible). I used xylitol in place of the sugar. I have had good success with my baking and using xylitol in equal measure to replace sugar. It’s becoming easier to find in grocers. I also omitted the peppermint and added about a teaspoon of instant espresso. For the chips I used the bittersweet dark chocolate chips. It took 35 minutes and they came out cake-like. I just had the first taste – topped with a fresh blackberry sauce (sweetened with Truvia). FANTASTIC!
My recipe calls for brownie mix and 1 can black beans. The difference is that it directs you to pour the beans into a strainer and rinse well. Then return them to the can and cover with fresh cold water. This flushes away a lot of the sodium. I am making them now for a potluck supper.
I think I used the recipe with one box of brownie mix and one can of rinsed, drained pureed beans. I will try your recipe and see if we like it better 🙂
Bravo…I followed your recipe and they turned out fantastic! Using boxed brownie mix sort of defeats the whole purpose in my eyes. I served them with a side of “ice cream” using frozen bananas and shredded coconut : )
This recipe was a HUGE hit! I omitted the peppermint and used only 1/4 cup cocoa powder. I also used only 1/4 cup choco chips putting them all in the batter. I frosted it with white frosting and sprinkled a handfull of choco chips on top. I’m telling all my friends about this recipe and they are all intrigued!
I made these this morning as a quick addition for the family lunches today….WONDERFUL! I have not told any one that they are black bean brownies yet but I can tell you my family will never have them any other way from this day forward. I omitted the peppermint and chips and topped them with raw cashews. I love that this recipe will accommodate variations in toppings.
xoxo
I LOVE black beans and I LOVE chocolate. I have gotta try these. Thanks.
i cant even believe these are made with black beans. they are so luscious looking!
I made these last night. They aren’t bad, but I wasn’t blown away by them, either. Although they certainly are moist, I can taste a black bean overtone. I don’t think I will make them again.
Sorry they didn’t work out.