Amazing Black Bean Brownie Recipes

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BLACK BEAN BROWNIES



Black Bean Brownies image

Black beans replace the flour in this brownie recipe.

Provided by elizabeth

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 9

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
¼ cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
¾ cup white sugar
1 teaspoon instant coffee
½ cup milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
  • Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
  • 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.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 18.1 g, Cholesterol 34.9 mg, Fat 5.3 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 129.1 mg, Sugar 12.4 g

BLACK BEAN BROWNIES



Black Bean Brownies image

You'd never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? -Kathy Hewitt, Cranston, Rhode Island

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 large eggs, room temperature
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt

Steps:

  • Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 167 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 131mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BROWNIE MIX-BLACK BEAN BROWNIES



Brownie Mix-Black Bean Brownies image

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.

Provided by Mary B. Smith

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h

Yield 24

Number Of Ingredients 4

1 (15 ounce) can black beans, rinsed and drained
1 cup water
1 package brownie mix
1 cup chocolate chips, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • 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.
  • 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 : Calories 149.6 calories, Carbohydrate 25 g, Fat 5.6 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 138.9 mg, Sugar 3.8 g

AMAZING BLACK BEAN BROWNIES RECIPE(COURTESY OF ANIA CATALANO)



Amazing Black Bean Brownies Recipe(Courtesy of Ania Catalano) image

This is a recipe I just tried last night for a flourless brownie. Flourless because it is made with BLACK BEANS!! Yes, that is right, black beans. I thought it would be really gross, but I thought I would give it a try anyway. This recipe is courtesy of Ania Catalano from her book "Baking with Agave Nectar : Over 100 Recipes Using Nature's Ultimate Sweetener." They are only really good when cold. When they are warm you can definitely taste the beans, but when cold you can't. Also, if you use instant coffee you might want to use a lot less than in the recipe because the coffee taste is really strong. Kids probably won't like that. My husband hates coffee and I think it was too much for him....decrease amount of coffee if you don't like it. This is from Ania Catalano's book "Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener."

Provided by hippichiclv

Categories     Bar Cookie

Time 1h10m

Yield 45 brownies, 45 serving(s)

Number Of Ingredients 9

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
1/4 cup instant coffee (or granulated natural coffee substitute)
1/4 teaspoon salt
4 large eggs
1 1/2 cups light agave nectar (honey can be used if you can't find agave, but agave is better)

Steps:

  • Preheat the oven to 325 degrees. Line an 11 x 18 inch rimmed baking pan(sheet pan or jelly roll pan) with parchment paper and lightly oil with canola oil spray.
  • Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
  • In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
  • In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
  • Add the bean/chocolate mixture tot the coffee/chocolate mixture. Stir until blended well.
  • Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using and electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated).

Nutrition Facts : Calories 83.7, Fat 7.6, SaturatedFat 3.7, Cholesterol 27.4, Sodium 20.6, Carbohydrate 3.1, Fiber 1.3, Sugar 0.1, Protein 2

THE AMAZING BLACK BEAN BROWNIES



The Amazing Black Bean Brownies image

Provided by Ania Catalano

Categories     Coffee     Bean     Chocolate     Vegetable     Dessert     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Walnut     Legume     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 45 (2-inch) brownies

Number Of Ingredients 9

4 ounces unsweetened chocolate
1 cup unsalted butter or non-hydrogenated butter substitute
2 cups soft-cooked black beans, drained well
1 cup walnuts, chopped
1 tablespoon vanilla extract
1/4 cup natural coffee substitute (or instant coffee, for gluten-sensitive)
1/4 teaspoon sea salt
4 large eggs
1 1/2 cups light agave nectar

Steps:

  • Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray.
  • Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
  • In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
  • In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
  • Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

BLACK BEAN BROWNIES RECIPE BY TASTY



Black Bean Brownies Recipe by Tasty image

Here's what you need: black beans, eggs, baking powder, unsweetened cocoa powder, coconut oil, maple syrup, vanilla extract, dark chocolate chip

Provided by Tiffany Lo

Categories     Desserts

Yield 10 slices

Number Of Ingredients 8

1 can black beans, drained and rinsed instead of flour
3 eggs
½ teaspoon baking powder
¼ cup unsweetened cocoa powder
3 tablespoons coconut oil
½ cup maple syrup
1 teaspoon vanilla extract
½ cup dark chocolate chip

Steps:

  • Preheat oven to 350°F (180°C).
  • Add black beans to a food processor and pulse until blended.
  • Add eggs, baking powder, unsweetened cocoa powder, coconut oil, maple syrup, and vanilla extract. Blend until well combined.
  • Spray loaf pan with cooking spray or wipe down with oil. Pour mix into a baking pan.
  • Sprinkle dark chocolate chips on top.
  • Bake for 30-35 minutes.
  • Enjoy!

Nutrition Facts : Calories 182 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, Sugar 10 grams

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