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You won’t believe how chocolate-y and moist these brownies are. I like to make them in mini muffin cups with mini foil cupcake liners. Dust them with powdered sugar and you have a decadent treat with the benefit of more protein, more fiber, and fewer fat calories.
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup water
- 1 package brownie mix
- 1 cup chocolate chips, divided
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Step 2
Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
Step 3
Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 150 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat2g | 9% |
| Sodium139mg | 6% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber2g | 9% |
| Total Sugars4g | |
| Protein2g | |
| Vitamin C1mg | 3% |
| Calcium13mg | 1% |
| Iron1mg | 6% |
| Potassium131mg | 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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Ironically, I tried this recipe on April Fool’s Day! I coach a youth running program and I thought how funny to make brownies that were actually somewhat healthy for them. Most of the kids would be mortified to think they ate and liked black beans. Tried it out this am and it is AMAZING! Decadent tasting and chock full of fiber-filled, healthy beans! The kids will never know but I think I’ll make the parents’ April Fools Day by letting them in on my little culinary secret. These will become my go to brownie! Thank you! (make sure you mix the beans and water very thoroughly before adding the brownie mix – I used a blender for this then transferred into a mixer). What a great, secret recipe!
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Very tasty! I did use the whole bag of semi-sweet chocolate chips.
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I was totally surprised at how fudgy and moist these brownies were. My 8 year old grandson ate one, and loved it! I used A sugar free brownie mix because my husband is diabetic, and it was great.
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Sooooo good!!!!
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Yum! Served this at a 4th of July picnic and everyone loved them. No one could believe that there was a can of black beans in the mix. Fast & easy to make, too! Used low sodium black beans and blended in the Nutribullet. Worked great! Will make again and again.
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Cant believe these are low fat!
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Loved it! And ohh so filling, trying to shed a few more pounds and these will surely help to keep me feeling full 🙂
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I searched for a recipe like this because my 11yo said, “I’m glad you’re not one of those moms who tries to sneak healthy stuff into my junk food.” Challenge accepted. (1) Neither child had any clue there were beans. (2) They have both declared this “better than the old version”. Note, they didn’t say the “usual version”. The consistency really is more like fudge–there’s nothing cake-like about the texture–but that was no problem whatsoever in this household. That 13×9 pan will likely be gone in under 24 hours.
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They are a little too dense for me, so I think I’ll add at least one egg per the box directions next time. I also recommend using the full cup of chocolate chips. I only used 1/2 a cup and they weren’t as sweet as normal – I think the chocolate helps add back some of the sweetness that the beans take away. Definitely good enough to try again with a couple of modifications.
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So easy!
I used 1 tablespoon of espresso powder dissolved into 1/3 cup water plus a teaspoon of vanilla extract instead of 1 cup plain water. I baked the batter in an eight inch square pan.
My very picky family enjoyed the fudgy chocolatey brownie that resulted. I find that coffee enhances the chocolate flavor very nicely. -
Very good! As a personal preference, I mixed all my chips into the batter. Almost tastes like there’s pudding in the mix.
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I was skeptical at first, but these turned out much better than expected. I used Ghirardelli Triple Chocolate mix in an 8×8 pan and skipped the additional chocolate chips, since the mix already included chocolate chips. The brownies had a fudgey, very slight springy texture, and no trace of black bean flavor or texture. A delicious and healthier brownie!
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Fudgey, dense texture, good way to add fibre to a dessert and it’s fun to tell people there were beans in their brownies. I substituted cold coffee for the water. I used an organic brownie mix (no trans fat, less sugar, no nasty additives) which made these a less-junky treat.
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Husband could tell something was off. The texture was not like an ideal brownie. I told my husband to think of them as little chocolate bars instead. Mine ended up a little more cake like. I estimated the water the first time and thought I might have put too much in, so I made them again to give them another chance, but it was still more cake-breadish than brownie. If you eat them right out of the pan then it’s a lot harder to tell the difference.
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My boys didn’t even know the brownies were made with beans! This is one of my favorite brownie recipes.
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I used 60% cocoa bittersweet chocolate chips, 1 teaspoon vanilla, 1 cup water, 1 can of black beans, and 1/2 scoop EAS soy protein and my boys cannot get enough of them. We eat before sports and workouts, but best recipe I have found.
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Delicious, easy & quick. They are dense and fudgy; you don’t taste a hint of black beans.
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It turned out great. I had a mountain of black beans because I was over zealous when I cooked them, so was trying to get creative. I will definitely make them again. If I had more brownie mix, I would have made a batch to freeze.
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Made these brownies 3 times for my family. I didn’t tell them that I made them differently than the box states and no one is the wiser. No bean taste and texture is the same as the regular version..
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These are great! I too was skeptical but try this recipe! I blended the beans for about 4 minutes to make sure they were fully liquified- added the choco chips-
No idea why they taste so good- TRY THESE!
Update- added chopped walnuts- much better! I can’t stop eating these… -
I make this into mini muffin bite size brownies and freeze for later. My son has an egg allergy so these are perfect for him too.
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You really can’t taste the black beans! Very good. They are quite dense so you need to like your brownies that way. I added semi sweet chocolate chips.
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These turned out very moist and delicious. My kid who will not eat beans or any veggies ate these and asked for more. The brownies were not as flaky as they would be if it was just the mix they were way more moist. These are definitely not bad for sneaking in over a can of beans. (I used dried beans that were cooked and I’m sure I had more than 15 ounces). If you are someone who likes chewy edge pieces I don’t think you are going to get that with this recipe without a modification. I will definitely make again.
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Added espresso powder and one egg. I used the Ghirardeli triple chocolate brownie mix which I have made many times per the original recipe. This one, substituting black beans for the oil, is OK but does not have the flavor or the texture of the original. I would rather just not eat brownies than use this recipe.
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I know this recipe has great reviews but my family thought they were awful! Did not tell them about the black beans, just served them for dessert. They were really dense and had a weird texture, kids wanted to know why they were so “floppy”. The pan of leftovers sat on the kitchen counter for a few days then got moldy (never had that happen with regular brownies) before I threw them out. For much better low fat brownies use half applesauce and half oil for the amount of oil called for.
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Never in my wildest dreams did I ever think that making a brownie with black beans would taste so freakin GOOD!! I thought for sure that it would end up lacking flavor or taste horrible. But no way, these are rich, fudgey, moist and unbelievably yummy! I wanted to find a healthier way to make brownies without losing any of the flavor well I found it and then some. Every time I wanted to make a brownie, I find my “go to” brownie and make that one ALL THE TIME. Not anymore. This one, will be my “go to” brownie from now on. It really is that good!
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I will definitely make these again!
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These were delish! Would never know they were made with beans
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These were delish! I would like to know how everyone is storing the leftovers though. In the fridge or on the counter and for how long?
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I have made it a few times with chocolate chips, but I recommend making this recipe with peanut butter chips. Gamechanger! I also used dried black beans (soaked, cooked, and drained) to make this recipe. 3/4 cup dried beans = 1 can cooked beans.
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Made these black bean brownies the grand children are every thing. They thought they were the best
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Made these black bean brownies the grand children are every thing. They thought they were the best
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I’ve made this recipe several times, tweaking, here & there, depending on my mood….I used black coffee as a replacement for water, then threw in a dash of almond extract…divine!
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I made these for my kid, but she won’t eat them because they are not “crispy on top”. These brownies turned out very soft and moist, which I am fine with! But anybody that likes a chewy brownie might want to skip, or maybe see if leaving them in the oven a bit longer will help.
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I made this exactly as described, with the addition of sprinkles. They were delicious and extremely moist! With normal brownies I?d worry they were undercooked, but without any egg, it was not a concern. My family prefers brownies moist so these were an instant win. Both of my sons were begging for more!
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I’ve heard people rave about this style of black-bean-brownie recipe, so I gave it a try. I’m not sure what the point is. I used Betty Crocker? Supreme Triple Chunk Brownie Mix and low-sodium black beans. The brownies turned out super dense, moist and gummy. Not sure these are any better than if I made the recipe from the side of the box. I probably won’t make these again.
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Get right outta town! Who’d have thought these would be a hit? When kids act like it’s their job to hate beans, it’s nice to lovingly watch them guzzle some beans down in some brownies. I even made some ‘adult’ brownies with a spicy cinnamon brownie mix. I also love that these can be as vegan friendly as you’d like them to be.
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Simply amazing. I was planning to frost these but they don’t need it! You cannot taste the black beans. I’m in love!
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The texture of these is a dense, soft cookie.
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This was SO easy and they are delicious!
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Super tasty!! I added mini chocolate chips on top prior to baking!!!
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Pretty tasty. I blended my black beans really well and really couldn?t taste them in the brownies. Brownies were not rich and chewy like usual but they satisfied my taste for chocolate and I only needed to eat one.
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Quick and super yummy
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I saw this recipe and was very excited to try BUT after reading reviews I made the following adjustments: Line an 8×8 pan with foil and spray with non-stick spray. Dissolve 2 tsp instant espresso in 1/3 c water and add 1 tsp vanilla extract. Drain and rinse one can black beans. Combine the beans and liquid in a food processor/blender/nutri-billet. Use a spoon to combine one box Betty Crocker Dark Chocolate brownie mix and black bean mixture It will be thick like muffin batter. Pour into prepared pan. Bake at 350 for 40 minutes. They are sooo rich and gooey and delicious! The entire family loved them!
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This is my favorite recipe for brownies! I added peanut butter swirls which was amazing!!
After I had THIS RECIPE mix in my baking dish. I mixed a cup of peanut butter (melt in microwave 30 seconds on medium power) and whisked in 1/4 cup of powdered sugar.
Drop a teaspoon of peanut butter mix all throughout the batter and used a knife to pull PB spread mixture throughout entire brownie mixture.
Bake 30minutes?healthy decadence! -
These tasted great! Sadly, my husband could tell the difference before I confessed. They?re a little less rich than when made with oil and eggs. Personally, I like it that they?re less rich but still very moist. I used Ghirardelli Turtle brownie mix and added 3/4 cup chocolate chips. I put pecan pieces on top before baking. Next time I will try some adjustments made by other reviewers and use coffee instead of water or add instant coffee.
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Fudgiest brownies I?ve ever had! It?s fun to make a game out of having your family guess what the secret ingredient is. Super easy and quick to make, and everyone enjoyed them – definitely a win. I love that the beans increase the fiber and protein content and make them more filling, yet you can still enjoy the brownie experience.
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This was quick and easy. Of course, I substituted walnuts for the chocolate chips, for a healthier version, and added one 4 oz. cup unsweetened apple sauce. Big Hit..!
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Delicious! No one knew ingredients, but loved it and wanted recipe.
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I have a hard time rating as I changed it by adding 2 eggs and walnuts, expresso chocolate chips and fancy sprinkles with large crystal sugar. I wish I would have added some vanilla. They were dense and not sweet enough for my expresso chips. I would mix the chips half expresso and half semi sweet. They need something sweet. The fancy sugar helped.
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I am gluten free and vegan due to many food allergies. This is the most ?brownie? like brownie that I?ve made to date! It puffed up – didn?t collapse or turn to oily mush like gf mixes or scratch recipes usually do when you omit the eggs and replace with flax eggs or applesauce. So simple too. I replaced the water with freshly brewed hot coffee. I used Krusteaz Gluten Free Brownie mix which already has some chips in it, a cup of Enjoy Life mini choc chips and Bush?s low sodium black beans drained and rinsed well. I was so skeptical smelling the beans in the strainer! I blended the beans and half the chips and coffee in my Ninja processor. Until it was smooth and I couldn?t really taste the beans anymore. Then I added the brownie mix in two batches, adding the remaining coffee and chips at the end. It made 18 individual treats in my muffin tins which I lightly greased with light olive oil. I topped them with chopped pecans. They baked for 25 mins at 350 and rested for 30 mins before I took this picture. Popped right out with a silicone spatula! Thank you for a great recipe to be inspired by. This will be my new go to! Btw my son does the ?gag reflex? thing if beans come anywhere near his food. He has no idea he ate them. Thought these brownies were delicious.
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I have made these for years! We love them and my kids had no idea they had beans in them. I have very picky kids and they love these brownies. They come out just lite a traditional gooey brownie!
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Absolutely delicious!
Didn’t last long enough for a picture. LOL
Everyone was so surprised!
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