Name: Black Bean Brownies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup semisweet chocolate chips, divided; 3 tablespoons canola oil; 3 large eggs, room temperature; 2/3 cup packed brown sugar; 1/2 cup baking cocoa; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/8 teaspoon salt

You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? &mdash;Kathy Hewitt, Cranston, Rhode Island

Black Bean Brownies

(15 ounces) black beans, rinsed and drained

semisweet chocolate chips, divided

canola oil

eggs, room temperature

brown sugar

baking cocoa

vanilla extract

baking powder

salt

4g protein. Diabetic Exchanges: 1-1/2 starch

These were disappointing. I tasted the batter before baking and found it to need more sugar so added 4 drops liquid stevia. I should have tasted it again because they were still not sweet enough. I sprinkled some powdered sugar on top after they had cooled. Texture was cake-like and a little gritty. As made using the recipe, I would want to eat with ice cream.  My grandson likes them so I will probably  give them another chance.  If I make again, I will probably use boiling water to dissolve the cocoa and then use that to make a date paste to substitute for the sugar—and will taste for sweetness before baking.

Seriously awful. Way more sugar would probably help but defeats the purpose of finding healthy-ish cookies for grandkids.

My family really likes these brownies. I have made them many times, and adjusted them to our taste. I make them with only 1/2 cup white sugar and use dark chocolate chips since we like dark chocolate and it lowers the sugar content even more. We like them this way and use them as a snack bar rather than a dessert.

These worked perfectly! I did not use chocolate chips, but they still tasted fine. Would of never guessed they had black beans in them!

I thought these brownies were great, and the friends I shared them with loved them. However, I thought I was making healthier brownies. Now that I compare the nutrition information at the bottom of the recipe to the nutrition information on box brownies, these seem to have more calories, more fat, more sodium, and more sugar. It seems the only healthier thing is that they have more protein. Can someone help me understand, please?

so rich and an amazing moist but also cake-like texture. I used cacao powder and stevia. literally tasted like box mix, can't get enough of these were so quick and easy to make!

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!

Previous reviewer mimirita hit the issue on the head for me, the grittiness of the cocoa is off-putting. They smell like brownies and have some brownie taste to them but they DO have a lot of cocoa, sugar and chocolate chips in them. They are dense, and a small piece goes a long way. Suggest an ice cream or at the least a glass of milk with them. I've had other gluten-free desserts I enjoyed much more than this one. I'm trying to limit my sugar intake so I think this was a poor choice for that aspect.

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!

Delicious, deep chocolate taste...but, to me, it's cake not brownies.  You would never, ever know that there are black beans in the mix.  I will definitely make these again!2nd post:  I have made these brownies over 6 times now.  I cut them into 2-bite sized portions and store them in the refrigerator.  They are delicious cold ... with a small scoop of ice cream for a special dessert, but mainly just plain as a snack with iced coffee or milk!!!!

My husband liked these, but said he thought they would be better made with pinto beans. He could taste the black beans! Myself, I prefer fudge brownies. I might make them again, using pinto beans. I thought this was a great recipe for those who are gluten intolerant.

Not quite as moist as I expected, but still good. A nice choice for my friends who are on gluten-free diets.

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

Very tasty, rich and chocolatey. Taste is more like a flourless cake, but still great. No bean taste at all!!

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!

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.

Served these as an after dinner dessert with a scoop of low fat ice cream and everyone loved them!  Couldn't believe they were made with black beans.  I substituted coconut palm sugar for the brown sugar as suggested by a reviewer as my husband is diabetic.  Winner!

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.

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.

My younger brother refuses to eat beans, and he loved them! Very tasty!

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

Black Bean Brownies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 1

Author : Taste of Home

Ingredients

Instructions

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