Reviewed: Dec. 15, 2008

There was too strong a flavor of black bean, a slight coffee taste, and they crumpled up so they looked gross after we froze them.

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Kara Chavey

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Reviewed: Dec. 9, 2008

Thank you for a gluten-free recipe for brownies that doesn't call for an expensive assortment of exotic flours. Sure its not like traditional brownies in texture, but putting that aside, these brownies are so rich and chocolatey... And the added fiber and protein are a bonus. I've made it several times and I've done what other people have suggested such as adding baking powder and walnuts. I whip the whole thing up in my food processor and make sure to puree the beans real good first before I add everything else. This recipe never fails to impress me, its like a chocolate miracle.

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FONDUE

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Reviewed: Dec. 4, 2008

I used Splenda instead of sugar, added 1/3 of a cup of canned pumpkin, one square of unsweetened baking chocolate, and omitted the coffee. These came out looking like beautiful, real brownies! The texture was soft and medium dense. The taste, though? Sort of eggy. It grows on you, though. Would add maybe another chocolate square or the coffee to give it some more depth, or maybe even use two eggs instead of three. My version has 82 calories per square versus the recipe's 127. Will update if I play around with it a bit more.

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DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 2, 2008

Fun & different. More fudgy than brownie in texture. Better after sitting a bit. I used a half tsp of baking soda and Penzey's Cocoa (a bit more than called for). My kids are "on" to me always trying to trick them, so they were very hesitant. One said I had put nuts in, he said he could taste the "skin" from the nuts. The blender really blended the beans up really well, but I guess he could still detect the skin. I'm taking them to work today to see how they react.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

Oh my goodness! These are SO good! Per other reviewers' suggestions, I added 1 tsp of baking powder, but I think I'll scale that back a bit next time because they got too fluffy. I told my kids I was making brownies with a "secret ingredient" and made them stay out of the kitchen while I was mixing them up. When they had cooled a bit, I let the kids taste them and, after they said they liked them a LOT, I showed them the bean can. They about fell over from surprise! Thanks for a great recipe!!

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Keri

Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

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Reviewed: Nov. 25, 2008

great!! My kids are picky eaters and they both love these--heehee!

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Nov. 25, 2008

There is a distinct textural difference between these brownies and regular brownies. My kids rejected them outright. I didn't think they were too bad, but I prefer the recipes that use pumpkin and cake mix to make the brownies. They are much better received.

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roocal

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Reviewed: Nov. 23, 2008

Oh my god. I can't recommend this recipe enough. Seriously. Try it.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 31, 2008

I'm a professional baker and I must say that this came out very good, I definitely will make them again, although they have a dense texture, they tasted good (no bean flavor at all), and they are healthy. I just loved them, thanks!

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mapaf

Cooking Level: Expert

Living In: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Oct. 12, 2008

Whoa! The first word out of my mouth after tasting. My mom made this at my house for herself and when I smelled the black beans after she opened the can, I thought there is no way this could be good. But it was! She has certainly found her recipe for gluten free brownies. Not even the store gluten-free mixes compare to this! But I agree with some others, I think nuts would be a perfect addition to this. Other than that, it's truly amazing! (How anyone thought of putting black beans in there, I don't know. But it's genius!)

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JANMARBON

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

I was really, really shocked with how well these turned out. I didn't have high expectations when I took a look at the batter, but was pleasantly surprised when I tried them! I've tried using Splenda and egg subsitute as well and they still come out great.

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MArunner

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Reviewed: Sep. 23, 2008

Great for celiacs, but also nice for those of us who are trying to find ways to get enough protein in our diets. I used semi-sweet chocolate chips and skipped the coffee, but otherwise followed the recipe exactly, and these tasted like good brownies. I did keep them in the fridge, since I'm afraid the bean flavor might come out if these are left on the counter for too long.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

I love these brownies and I make them all the time, but I subsstitute the sugar for splenda and raise it to 1 1/4 cups. These are very tasty and I don't feel like after eating them like I would after eating a regular brownie, and these are even acceptable to eat for breakfast! Highly recommended

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Mrs. Reznor

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Reviewed: Sep. 14, 2008

I will definitely make these again! They turned out great and no hint of black bean flavor. I agree that they do need just a little something more, maybe nuts or something like that.

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jsawyer79

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Reviewed: Aug. 31, 2008

Maybe I'm weird but I liked these WAY more than regular brownies, but I have to admit I never really was a brownie fan. Not until I had these! It's so dark, chocolately, and fudgey. And if you close your eyes, you can almost taste a hint of the hearty earthiness that the black beans give, which just appleals to me so much since I'm a black bean freak. I've made so many healthier sweet treats and never before have I liked one more than the higher fat/calorie version. Interestingly, my family didn't enjoy it as much beacuse of the darker chocolate flavor, but since I thrive on dark chocolate... I devoured it. When I find myself picking it constantly then I know it's a great recipe. Next time I would go with 1/2 ts of baking powder because it rose almost a little too much, but it was still great. I'm also really curious to see how it would be like with 1 TB of baking powder, to make a black brownie cake:)

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Aug. 23, 2008

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.

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RHOV

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Reviewed: Aug. 11, 2008

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

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 25, 2008

Surprisingly good! Mine needed to cook quite a bit longer than the recipe specified. And I don't like coffee, so I think I might reduce the amount called for next time. That's just a personal preference though. I'm excited to try this recipe with other kinds of beans just to see how it works.

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