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.
Me: Should I make black bean brownies?
Him: Do what you want, but I probably won’t eat them
Me: Will you at least try them?
Him: Yes
So I made them but of course was missing the right pan so I used my muffin pan. The dinner I was making tool longer than planned so I took a bite of one. Then my husband took a bite and he kept going back for more!
Everyone loved these, including Little D, who is taking after his Dad’s love of chocolate. These lasted less than 24 hours. They are not as rich as regular brownies but pretty darn good.
Anyone else make something like this?
Ingredients:
-15 ounce can black beans drained and rinsed well
-3 large eggs
-3 tablespoons canola oil
-3/4 cup sugar
-1/2 cup unsweetened cocoa powder
-1 teaspoon vanilla extract
-1/2 teaspoon peppermint extract, optional (I skipped)
-1/2 teaspoon baking powder
-Pinch salt
-1/2 cup mini semi-sweet chocolate chips, divided (I added a bit more)
Directions:
1. Preheat the oven to 350°F. Coat an 8 x 8-inch baking pan with nonstick cooking spray and set aside.
2. Place the black beans in a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean (in the muffin pan it was 30 minutes). Cool in the pan before slicing into 2-inch squares.
Nutrition Information per Serving: 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein.
Thanks Meal Makeover Moms!
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{ 14 comments… read them below or add one }
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?
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.
These ones were half fudge-like and half bread like. What ingredients were different?
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!