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This gluten-free black bean brownie recipe uses a can of black beans instead of flour.
Ingredients
- 1 (15.5 ounce) can black beans, rinsed and drained
- ¾ cup white sugar
- ¼ cup cocoa powder
- 3 large eggs
- 3 tablespoons vegetable oil
- 1 teaspoon instant coffee (Optional)
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup milk chocolate chips (Optional)
Directions
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
Step 3
Combine beans, sugar, cocoa powder, eggs, oil, instant coffee, vanilla, and salt in a blender; blend until smooth.
Step 4
Pour into the prepared baking dish. Sprinkle chocolate chips over the surface.
Step 5
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Step 6
Let cool to room temperature before cutting into 16 squares. Enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 126 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat2g | 9% |
| Cholesterol35mg | 12% |
| Sodium129mg | 6% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber3g | 9% |
| Total Sugars12g | |
| Protein3g | |
| Vitamin C1mg | 4% |
| Calcium18mg | 1% |
| Iron1mg | 6% |
| Potassium139mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I’ve recently been trying to stay away from flour but I love my sweets and chocolate. I didn’t have the coffee, but I have a feeling it would have taken the very mild hint of black bean flavor completely away. I used a lot of chocolate chips which I think helped as well. Great for a healthy twist on brownies.
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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!
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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!
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Who’d ever think of using black beans in brownies? My hubby and I are both watching our weight, and since we both love to eat sweets, I was looking for a healthier brownie recipe. I found it! This was surprisingly delicious! The only thing I miss is the flaky topping I’m used to seeing when I make brownies from a box. I followed this recipe exactly, it was moist and very tasty.
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WOW!!!!!!!
I made this for my fiance, as he loves black beans, I told him I was making him something special. He didn’t even know there were black beans in there! They are a bit different in texture, but not too much. I’m going to try to make them a little more gooey…but awesome nonetheless! Thanks. -
I made these for my girlfriends and no one could guess that they contained black beans! Not the same taste as a high calorie double fudge brownie, but still, an amazing brownie considering the ingredients.
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My husband and I (along with several friends) all thought this tasted like chocolate black beans. I followed the recipe exactly, but you could definitely taste the beans. We did not care for it.
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I deceived my Bible study group by letting everyone eat the brownies before announcing what it was they were eating. 😉 They had noticed a slightly different texture and, to a lesser extent, taste, but had no idea it would be beans that made the difference! Surprisingly good, though not quite comparable to the classic brownie.
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UNBELIEVABLE! What a treat! I was trying to get rid of some extra milk chocolate chips when I came across this recipe. I’m always on the lookout for good flour-less recipes, so I was excited to give this a try. My family could not believe these were made out of black beans! We could not taste them at all. Thanks for the fabulous recipe.
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I love healthy baking, and I am used to things tasting a little funky now and then. I had high hopes, but this recipe, sadly, was terrible. It tasted like re-fried beans.
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I read the other posts about this recipe saying they didn’t taste black beans at all… I don’t agree! I can definitely taste black beans. That said, I don’t thing they’re horrible… I wouldn’t make them again though. The aftertaste is ok, the chocolate really comes through after the brownie has been swallowed.
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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!!
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Good taste, odd texture. Next time I’ll try adding baking powder as reccommended by another reviewer.
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Wow! What a pleasant surprise. Made these last night and was a bit aprehensive to try them, I’m so glad I did! Yummy. Everyone loves them, I’ve had several requests for the recipe. Definitely a keeper.
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I have a real sweet tooth so I try to find healthier versions of treats to keep around the house and this one works. I like the texture, fudgy, and the flavor. The after taste is a little bean-y but that could probably be worked out with more coffee or vanilla or something. These are not so good I would serve to guests, but good enough for guilt-free chocolate binges!
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Made this recipe with a lot of reservation… how good can a black bean brownie be?? Well, we were blown away by how good they were. Added the 1 tsp baking powder. Will try a little more next week when we make our next batch!
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DEFINETELY NOT doing the coffee next time. All I could taste was coffee.
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Oh my wow! These are great! Who would’ve thunk it?
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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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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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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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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. -
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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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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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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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!) -
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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Oh my god. I can’t recommend this recipe enough. Seriously. Try it.
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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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great!! My kids are picky eaters and they both love these–heehee!
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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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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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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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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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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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Don’t tell the kids that there are black bean in their brownies until AFTER they eat them and are raving how delicious they were. I did this for some of my students….they were STUNNED!!
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These were more cake-like, but even more spongy. I like chewy, dense brownies. The taste didn’t bother me so much as the texture.
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The brownies were very good. The texture is a big different then a regular brownie. The taste was good and you would never know that black beans were the main ingredient.
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These brownies are surprisingly good. I made them and the family didn’t know they had beans at all. I did add 1/2 tsp baking powder to give them a light texture. I also added 1 TBSP vanilla extract to boost the flavor, but skipped the coffee. Next time I think it needs more chocolate flavor so I plan to include more cocoa powder. Overall, a very tasty recipe, I’m amazed I can’t taste the beans!
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For some reason I really had it in my mind that I wouldn’t taste too much bean flavor in this. I was wrong. Having said that, for bean-flavored brownies, these are pretty dang good. Very deep chocolate flavor. I think they would have been even better with the instant coffee (which I didn’t have). I did fold in some chopped walnuts before baking. Thanks 🙂
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My family LOVES these!! I added the chocolate chips and also some heath pieces. If you are getting too much of an “earthy” taste make sure you rinse your beans in a collander until they don’t make bubbles any more and don’t use the instant coffee.
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I thought these were a great healthy option for my family. My kids loved them and some of them are picky. The adults who tried them came back for more and had no idea.
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I think these are delicious for what they are, a black bean brownie. I don’t taste black beans or feel the skins. I don’t have instant coffee so I didn’t add that. I drained the beans, mashed them with my hand mixer, added the rest of ingredients, mixed until well blended. I used the choc. chips on top, I think it adds a nice touch. These are not as fudgy as the brownies I usually make, but they had nice chocolate flavor. I will make these again.
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I’ve made these several times – they’re great!
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I cannot WAIT to make these for Valentine’s Day. I have been baking for alot of years and always look for new, lower cal, innovative recipes. This looks like one of them..Will let you know how they turn out after the weekend!
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These are amazing. Of course they don’t taste like a 350 calorie brownie, but they DO taste good. I sprinkled them with a tiny bit of andres candies crushed and used 1/2 cup of sugar, 1/2 cup of sweetened applesauce and no oil. Which makes them only one point on weight watchers. Two if you sprinkle them with chocolate chips or other candy.
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When I first bit into these brownies I did NOT like them, but they did grow on me. They aren’t very good warm – they taste too much like beans. But after they’ve set overnight they aren’t too bad. If you know the beans are in there you can taste them but I could ignore it and still enjoy them. Also, if you’re one of those people who doesn’t like weird textures, they are not for you. But, if you’re looking for a healthy, homemade, brownie alternative and you’re willing to sacrifice just a bit, these are for you.
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Certainly not to-die-for, but definitely not bad! They are quite fudgey. I am anxious to try one tomorrow after they’ve had some time to sit. With a light ganache, they would probably go over even with finicky brownie enthusiasts. NO black bean flavor. I followed it exactly, including the optional coffee and chocolate chips. The instant coffee really does make the chocolate flavor more intense, so I recommend it! **Update: Better a day or two after baking.
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These were very good considering they had beans in them. They’re healthier. I made them with the optional ingredients and the suggestions from the first reviewer. I could taste the beans, but they weren’t a “Eww! Beans!” flavor I was expecting. In fact, it’s more like a “BEANS! FASCINATING!” flavor. I like these a lot, and I think the chocolate really goes with the bean flavor and they compliment each other well. After 30 minutes, my brownie was set but when I cut it they stuck to the pan and kind of fell apart. I ended up scraping most of the bottoms off (still really, good), but I wish it had held together better. Perhaps 30 minutes isn’t enough for mine? It was still kind of mushy. Nevertheless, this is very interesting and worth making. Chocolate + Black Beans = Love :]
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My family really liked this. Texture is odd, takes some getting used to. Vegetarian friends love it!
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the texture is very strange, but i expected that. still a cool recipe that i may try again.
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I used only two eggs and added 1.5 teaspoons of instant coffee, but skipped the chocolate chips. Baked on a 12×9 pan for about 20 minutes. Was incredibly moist, but I could still tell it was made with black beans. Still delicious, though, since I absolutely love black beans! After refrigeration, they taste even better!
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Yum! I think they’re actually best the next day– not like other brownies that are best right out of the oven. But a great way to
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Okay. The first batch I made I forgot the sweetner, and needless to say-they weren’t too good. When I followed the recipe, I was surprised by how good they were! Yummy! What a great healty alternative. I did use splenda instead of sugar-still great. They don’t have the consistancy of regular brownies. No, they’re not chewy. They do melt in your mouth, though. I am saving this recipe!
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I think this recipe is a great starter point. The first time I made the brownies (w. the optional coffee) they had a distinct bean taste. However, the second time I made sure the beans were completely and thoroughly rinsed, and we added pecans and dried cherries to the mix. The results were great, no bean taste! Very excited about this recipe!
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I like them, but I HAVE to say, licking the batter just isn’t the same!!!
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The texture of these really threw me off. They were dry and cracking on top, but the insides were still moist. I think there may have been too many eggs. However, I didn’t taste the beans. They taste better with some icecream. UPDATE: These are a lot better the next day. They get 4 stars now 🙂
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These turned out great! I have a friend who has celiac disease and the thought of never eating cake again makes me so sad for her. I made her cupcakes once from a gluten-free mix and they were so dry and horrible. WE LOVED THESE! She ate like 3 of them in the first 5 minutes. They do taste better the next day and not straight out of the oven though. I’m so happy that she enjoyed these and can’t wait to share them with her celiac friends!! I’m going to make them again and see if I can trick my 2 year old into eating them!
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These had a really rich, chocolate-y taste, but the texture was off. The texture was somewhat grainy and left a weird film in your mouth after eating. Not bad though.
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This recipe is a wheat free, brownie lovers dream. Soft, chewy and chocolaty. Very nice
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Delicious! Oh my gosh, we keep snitching from the pan just like we do with “real” brownies, but these are so much healthier! I made the recipe exactly as written – except that I probably added more than 1/2 cup of chocolate chips. Fabulous!
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FANTASTIC! my kids love them, I love them. Great with vanilla icecream as well. Yum!
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These were fun and interesting to try. I followed as directed except used mini chips, because that is what I had. I don’t think they tasted like bean at all. But they were not chocolatey enough for me and the texture wasn’t that great. As for a gluten free recipe, I like the garbanzo chocolate cake better.
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Just OK. Nothing impressive.
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A friend of mine made these and then I HAD to make them myself the next day. Nobody could believe there were black beans in them. Tasted great! Do add extra cocoa. The texture is different and might be unexpected.
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OMG these are fantastic. I had to tweak the recipe a bit as I had a 19oz can of beans. I added an extra egg, bumped up the cocoa to 1/3 cup, 1 c sugar. I didn’t quite have a enough instant coffee so I added a about 1tsp of cinnamon. Blended everything up in the processor until smooth. I did have to cook it for about 33 mins. My family and I were very skeptical about it, but they gobbled up the nibbles I gave them, even my 3 yr old said “mmm, it good mommy”. Next time I will try some orange flavoring with white chips & orange zest.
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A bit too sweet and I can still taste the black beans. I made some changes though. I used unsweetened applesauce instead of oil. 1/2 cup white sugar and 1/4 cup brown sugar. And a 9″ square pan for about 28 minutes. I also added semi sweet choc chunks on top with walnuts. Next time, I think I will bake a bit longer, and will add 1 tsp of baking powder and eliminate 1/4 cup of sugar for more cake like brownies. Good recipe though!
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My best friend came over for a visit just as I was putting this into the oven. She , myself, & everyone else who tried these thought they tasted just as good or better then brownies made with flour. We couldn’t even tell they were made with blck beans. Also I used dried black beans that I had prepared/cooked with jalapeno, empazote, & onion. I thought that canned beans are seasoned a bit too & I had made plenty of beans some for eating w/rice, etc. which I seasoned further & some I knew I wanted to use to try this recipe & sure enough it turned out perfect. I also did use special dark chocolate chips & it was a hit w/everyone who tried it! Thank-you Elizabeth for coming up w/this great idea. I’m just wondering what inspired you to use blck beans in the first place?Thank-you, thank-you! Sooooo gooood!
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Followed the recipe exactly how it is. Couldn’t believe it tasted like brownies. Not as chewy as a brownie but tasted just like it.
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Tastes like black beans.
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Don’t waste your time making there brownies, there are much better uses for beans than these. The texture was way too spongey, they taste like black beans, and leave an awful after taste. Very artificial. If you are looking for a brownie just eat a brownie.
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It’s a brownie with a fine black bean texture. Yummy but not DELICIOUS, too “light” to satisfy a true brownie craving. I increased vanilla to 1 tbsp, 1 tbsp instant cappuccino instead of instant coffee, 3 tbsps margarine.
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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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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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A healthy alternative, but not as wonderful as I expected off the rave reviews.
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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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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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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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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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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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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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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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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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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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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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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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They were wonderfully fudgy, if a bit puddinglike (not as firm as I had expected). But amazing.
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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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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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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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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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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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I guess for a brownie recipe made with beans these are pretty good. But I did not like the texture that much. I preferred them cold with icing on top – so that kinda goes against making these a healthy treat.
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To make it lower fat I followed advice from previous reviewer and added 1/3 cup of applesauce in place of oil. I’d imagine adding the same amount of banana puree would work too. Sugar I replaced with 1/3 cup agave nectar which gave the perfect level of sweetness for me. I wanted it to be very chocolatey so I increased cocoa powder to 1/3 cup. Next time I’ll increase even more to 1/2 cup and reduce the chocolate chips to 1/4 cup (to reduce fat). I also sprinked 1/4 cup of chopped pecans before baking. This was delicious! I ate 1/4 of the cake right out of the oven, yum! This is supposed to be better the next day?! I can’t wait to eat it again tomorrow. Will definitely make again! Thanks for the recipe!
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After reading the reviews, I was optimistic about this recipe, but I was very disappointed with my own results. It was not near chocolatey enough and the texture was terrible. It really needs some cheweyness to make it bearable.. as it is, I won’t be making it again!!
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I met with my personal trainer Monday and we discussed two things: my sweet tooth and the need to incorporate more protein in my diet. Yay, this sweet treat does both! I upped the cocoa to 1/3 cup as others suggested and I added chopped walnuts to the top. There’s still plenty of sugar in this brownie, but it tasted great and takes care of the sweet craving while providing more nutritional value than a typical brownie! Thanks for the recipe. My three kids love them, also!
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My kids LOVED these – they were gone by morning!
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WOW!!!!! I am soo amazed at this recipe. I had this in my box and hadn’t made it until, someone dared me….well glad I did. I follow the recipe to the T, but for the optional milk chocolate chips I used the Mint & Dark Chocolate chips instead and did add the coffee. OH WE LOVED!!! It was moist, rich, and delishious. My kids approved knowing full well their were beans in it. I will so keep this recipe in my box and make plenty again. Thanks!
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These were yummy! Not the greatest brownie I’ve ever had, but good and not too crazy of a sugar rush. My changes were 1/3C cocoa, walnuts, and 1T baking powder. I will be making these again! Give them a shot, its a pretty inexpensive and easy recipe.*I also tried this recipe in a mini-muffin tin (28 muffins), baking them at 350 for approx. 20 min. They turned out great! Gluten free 2-bite brownies!
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truly amazing how good these are. i would never quess they were made with black beans. easy and delicious
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