Reviewed: Nov. 7, 2009

I was pleasantly suprised with these tasty treats!!! I had some company over, and one of them is a certified NO BEAN EATER. He was braved, tried them, and ended up enjoying quite a bit. He even asked his wife to get the recipe...so I would say that it was a successful lower calories guilty pleasure.

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MICHELLE_1446

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Reviewed: Nov. 4, 2009

I made these using honey instead of brown sugar, about 2 TB instant coffee, and closer to 1 1/2 cans of black beans - YUM!

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 29, 2009

I had to substitute for the egg because of an allergy. They came out very fudge-y, but were a very good brownie substitute.

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LROMSLO

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Reviewed: Sep. 25, 2009

I added baking powder as suggested by other reviewers to give a little more rise to these. I don't think they were really exceptional or terrible, just a good little something to try that isn't loaded with fat and sugar (two thumbs up on that!). I did not add any chocolate chips, but think that will make them more chocolately, or even the addition of some nice fluffy frosting. The texture is a little off compared to regular, which is expected, and I didn't really taste black beans, just not as sweet or as much chocolate flavor as I'm used to in a brownie (I did add the coffee granules to bring out the flavor). I will make them again for sure with some tweaks.

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Christine

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

These were so good, husband and daughter approved. I cut back on sugar a little and added some medjool dates. I think I like them better than traditional brownies, they don't make you feel crazed after eating them

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chickp

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Reviewed: Sep. 4, 2009

They were wonderfully fudgy, if a bit puddinglike (not as firm as I had expected). But amazing.

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Sonali

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Reviewed: Aug. 13, 2009

I give this 2 stars as a brownie, 4 stars as a black bean brownie. The taste is good, the texture is odd. I would add more oil. I almost wonder if the people who can taste the black beans used canned beans that may have had some flavoring or spices in them. I used rehydrated dry beans, and I can't taste any bean flavor at all. You can substitute maltitol for the sugar to make these glycemic-friendly also. I think this is a great recipe for celiacs, dieters, or diabetics, but if you aren't used to those kind of diets, you may find this recipe odd.

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Heatheross

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Reviewed: Aug. 11, 2009

The texture is grainy-beany. They were wet looking and not at all brownie like. I tried I really did. It was not good. Maybe I will take a different brownie recipe and add a bit of black bean ala Sneaky Chef. Maybe that will be better.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Aug. 5, 2009

My boyfriend didn't like them. These weren't the best brownies I've had. They were different. Maybe I added too many beans and not enough cocoa powder?

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dbell

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Reviewed: Aug. 3, 2009

surprisingly good! make no mistake, they are not Beacon Hill or Barefoot Contessa brownies, but they are really really good healthy brownies! I will be making these when the kids want brownies, and save the "real" ones for holidays. not that I wouldn't bring these. Thank you for this very unique recipe! My husband even liked them! I used 1 T brewed coffee, 1 T vanilla and 1tsp baking powder. they baked up both fudgy and had some cakey fluffiness too. Brought them to the gym and they got the approval of 3 elite athletes!

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AngelFood111

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Reviewed: Jul. 30, 2009

Amazing! I made my friends guess what the main ingredient was when I told them no dairy, no flours, and they were totally surprised! I made it with my friend in mind who's dairy free and since I'm gluten free it was a recipe for us both! My husband kept making faces as i was making it and to his surprise thought they were some of the best brownies he's had. He even asked for second helpings when he's not even a dessert fan. I am so amazed and would never have thought the flavor would have been so sweet and delicious. YOU HAVE TO TRY IT TO BELIEVE ITS SO GOOD!!! thanks for the recipe!

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Cass1206

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Reviewed: Jul. 27, 2009

These were so easy to whip together! The only changes I made were to increase the cocoa to 1/3C and add 1 tsp of baking powder, use mini chocolate chips and put 1/4C in the batter and sprinkle the other 1/4C on top. Definitely use the coffee...it really complements the chocolate flavor well. I will definitely make these again!

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IRISHMAIDEN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 27, 2009

I am so surprised, these turned out very good. The texture was a little off, but from the other reviews, a little baking powder should do the trick. I brought the left overs to work and ended up forwarding this email to half a dozen people! Thanks!

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1010rikku

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 25, 2009

I forgot to add the salt. I used 1 T of strong coffee instead of instant, and reduced the oil to 2 T instead of 3. If I try really hard, I can taste the black bean flavor. If I just eat it and think it's a brownie, it tastes like a moist, gooey brownie! With the added benefit of protein and fiber! Awesome!

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souprgirl1

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Reviewed: Jul. 22, 2009

I think these are really great! I was really skeptical, but all the great reviews made me want to try them. The taste is wonderful. The texture is a little different, but I got used to that really quick. I will definitely make these again.

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JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Jul. 15, 2009

These were great! I used black eyed-peas because that's what I had. I used a teaspoon of brewed coffee instead of instant coffee granules. The texture is great!

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kjf330

Cooking Level: Expert

Home Town: Staples, Minnesota, USA

Living In: Leiden, Zuid-Holland, Netherlands

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Reviewed: Jul. 14, 2009

Awesome for a healthy brownie!!! Definitely takes care of a craving. Some adjustments I made: 1/2 cup vanilla yogurt in place of oil, 2/3 cup sugar, and 1/3 cup cocoa, extra vanilla extract, 3 tsps coffee, a few drops of mint extract, and powdered sugar on top. A very silky and moist brownie, but so much as to be a bit wet and doesn't hold together very well. I personally liked it that way, but next time I will try it with the baking powder to make it more dry and cake-like. The mint extract was a great addition. If you're like me and are health-conscious but tend eat half the pan, this is a good one to make at only 146 cals per 1/8 pan and lots of protein and fiber.

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Margy

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Reviewed: Jul. 13, 2009

A healthy alternative, but not as wonderful as I expected off the rave reviews.

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QueenBriggs

Cooking Level: Expert

Home Town: Spencer, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 12, 2009

After making these brownies, I am surprised at all the gushing, positive reviews. These may be good for being gluten/dairy free but they are by no means good in general.

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lljubicich

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Reviewed: Jun. 28, 2009

Good, I added a little bit more veg oil, cocoa, white sugar, and doubled the coffee after reading other reviewer's suggestions. It doesn't have the same texture of brownies but with a scoop of vanilla ice cream on top you can't tell the difference.

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