Recipe by elizabeth
"Black beans replace the flour in this brownie recipe."
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1 (15.5 ounce) can
black beans, rinsed and drained
milk chocolate chips
YUM! I do not eat grains or dairy, so this recipe was perfect! I did make a few changes to make it a bit healthier: I used 1/2 cup of unsweetened applesauce instead of vegetable oil, and Eggbeaters instead of 3 eggs. I added extra coffee and vanilla as I love both, and they turned out great! I didn't mind the texture, and I couldn't really taste the beans. To those who CAN taste the beans: try adding a little more cocoa, coffee, or vanilla next time. The additional flavors really mask the beans.
Beany. Next time I want more chocolate flavor. I think I'll increase the coffee and cocoa.
I have a killer sweet tooth and I have to say these are pretty gosh darn good. I experimented a little and found that adding about a teaspoon of baking powder gives a little more cake-like brownie if you prefer that texture. I left out the coffee and I cannot taste any black bean flavor. Great recipe!
I've had these before and they were excellent however, I would not recommend using special dark cocoa...it makes the recipe unedible.
Delicious! I did, however, add, as one reviewer suggested, a small amount of baking powder to make the brownies more cake-like. They were very delicious and there is no apparent black bean flavor at all!
We are brownie conosuiers and my family absolutely LOVED these brownies!! I didn't have instant coffee so I substituted with 3 tsps of strong coffee. It definitely brought out the chocolate flavor and we couldn't taste the beans at all. A little different texture but very similar to fudgy brownies which we love. Will definitely make again!!
I liked these, but must admit to not loving them.. yet. I was hoping for a deeper richer chocolate taste and a bit more of a traditional chewy texture. I will play with this a bit and see what I can come up with.. perhaps more cocoa powder for the chocolate part and for texture? maybe a few nuts of soemthing.. it needs some THING in there just besides the brownie. Something crunchy or chewy... with a bite
These are delicious!! I've made them many times over and have figured out how to make them perfectly. I bake them for 26 minutes instead of the full 30 that the recipe calls for, and they are perfectly done! I also use only Ghiradelli sweetened cocoa, and Ghiradelli 60% cocoa dark chocolate chips, as well as walnuts (since I prefer walnuts in my brownies). I also add 2-3 drops of almond extract along with the vanilla extract, and I blend all ingredients in a food processor. The end result is a very chocolaty and smooth brownie where you don't get any bean texture or taste- they are just awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Brownies
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 48
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