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Hannah Keeley's Black Bean Brownies

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“A brownie recipe that's healthy! Posting for future use. I found this recipe on the Rachael Ray show. I thought this brownies were soft cake like brownies with a great chocolate flavor. When I made these I used prune and apple baby food. I used Splenda sugar blend for the sugar. I doubled the recipe and split between 2 8x11"-inch pans. My brownies did take another 10-15 minutes. As the reviewer said these are fragile as I found when being cut they would crumble and they all weren't good for taking to a party as I did. No one knew these had beans in them and my family thought they were really good. I was so surprised how these looked just like regular brownies.”
READY IN:
45mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Rinse beans thoroughly and shake off any excess water. Blend beans and one egg in a food processor until the mixture is completely smooth.
  3. Melt the butter in a mixing bowl in the microwave. To the butter, add bean and egg mixture, the remaining two eggs, vanilla and baby prunes, and mix thoroughly. Add sugar, flour and cocoa to the bowl; stir to combine.
  4. Bake in buttered 9x13 pan for approximately 30 minutes, or until a knife inserted in the center comes out clean.

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