Fudgy Black Bean Brownies Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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