The Best Black Bean Brownies (Flourless)
"No one will ever guess that black beans are the secret ingredient in this recipe! Surprisingly delicious, almost fudge like. taste really good cold ...Yummy! (from Whole Foods Blog)"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 3 large eggs
- 1⁄3 cup butter, melted plus (more for the baking dish)
- 1⁄4 cup cocoa powder
- 1⁄8 teaspoon salt
- 2 teaspoons vanilla extract
- 1⁄2 cup unbleached cane sugar (plus 2 tablespoons)
- 1⁄2 cup dark chocolate chips
- 1⁄3 cup walnuts, finely chopped
directions
- Preheat oven to 350°F
- Butter an 8-inch baking pan.
- Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth.
- Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan.
- Bake the brownies for 30 to 35 minutes, or until just set in the center.
- Cool before cutting into squares.
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Reviews
-
These taste like real brownies! I didn't have a food processor and used a mixer, which left bits of beans. Next time I may try blending the beans first. The taste is great, though, and even the texture with the bean bits isn't bad. Very chocolaty and my kids and husband loved them. -
Not bad. The consistancy is very fudgy. You can still kinda taste the beans. I used honey in place of the sugar. Probably would be good with icing on top. -
These are good! Obviously not like regular brownies, but that is to be expected. The chocolate flavor was rich. The texture is not fudgey or cakey.. it's... soft and smooth. I couldn't taste black beans at all, but there was something interesting about the flavor- no one would guess, but they would wonder! I did everything as written (including chips and nuts) except did 3 tbs butter and 2 sour cream. I will make these again. -
No - you can't taste the beans. The texture is not what you might expect from brownies. Wanting a brownie fix without using wheat, I can eat them. The kid didn't care for them at all because of the texture. The flavor is great, the texture is a bit strange. It's a very fine texture.....not bad, just different. Processed the beans with the melted butter so it was very smooth. Left out walnuts, added a tad more cocoa. -
Awesome! The entire family gobbled these down with no idea that they contain black beans. The picky kids even asked that I make more for their lunches. To keep these moist and fudgy, be careful not to overbake. I'll check at 25 min next time. Originally saw this recipe on wholefoods.com where they note that the recipe is gluten-free if gluten-free vanilla and chocolate chips are used. Thanks for sharing the recipe!
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Tweaks
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I'm always looking for a "sweets" recipe that fits a type II diabetic diet. This one doesn't work as I ate almost the entire pan myself. But with a little self discipline these are great! I substituted 1 T of NuStevia White Powder for the sugar and just put everything in the blender. I then added cherry flavored craisins instead of chocolate chips and yummy!
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Not bad. The consistancy is very fudgy. You can still kinda taste the beans. I used honey in place of the sugar. Probably would be good with icing on top.
RECIPE SUBMITTED BY
Just added my first child to my family in June 2008. I am learning to be a good mom and homemaker and it is a real challenge, but a great one! I love to cook and try new ideas. I also love the outdoors, travel, live basketball, running, hiking...etc!! I am a southern girl at heart and I love being a housewife.
I love all types of foods and I love to re-make recipes into a more "healthy" versions.
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