Recipes for black bean brownies have been floating around for years, but I never got around to making them until yesterday.
I guess, deep down I had a hard time believing that a dessert made from black beans could taste good.
But, yesterday, I was looking for a quick and easy low fat dessert to satisfy a chocolate craving, thought of the brownie mix sitting in the pantry, and decided to give them a whirl.
After some searching I decided to go with Gina from SkinnyTaste’s recipe for Black Bean Brownies, that she posted way back in 2008, and that I tweaked only slightly. (Many of the recipes I looked at call for using the black beans with their liquid; I liked that Gina used rinsed black beans and a little water instead.)
Boy, was I pleasantly surprised. The brownies turned out rich and fudgy with no hint of black bean flavor or texture. And they are low fat and high in fiber and protein. I think one key is to puree the heck out of the brownies in a food processor or blender until they become a silky smooth puree. (This is when my Vitamix comes in handy.)
I calculated the nutrition and points information with a 20 ounce package of Ghirardelli Triple Chocolate Brownie Mix and 15 ounce can of Sprouts black beans and came up with 139 calories and 4 WW PointsPlus Value for each small brownie.
There are lots of different recipes for black bean brownies – both from scratch and using a mix – out there. I’ve included a collection of those I think look best at the end of this post.
- 1 can (15 ounces) black beans
- 1 box (around 20 ounces) chocolate brownie mix
- 1 heaping teaspoon instant coffee powder (optional)
- ¼ teaspoon ground cinnamon (optional)
- Position an oven rack in the center and preheat your oven according to the instructions on the box of brownie mix. Spray your baking pan with nonstick cooking spray.
- Open the can of beans, drain and rinse well.
- Put beans back in the can and fill the can with water.
- Put beans, water, coffee and cinnamon (if using) in a blender or food processor and blend until smooth.
- In a large bowl, mix together the pureed beans and dry brownie mix.
- Spread the brownie mixture evenly into the prepared pan.
- Bake the pan of brownies according to package directions.
- Cool and cut into 20 brownies.
I baked these in a 9-inch square pan at 325 for 45 minutes and they turned out perfectly.
These brownies need to be completely cool before eating. They improve after sitting overnight.
More Black Bean Brownie Recipes
Amazing Black Bean Brownies – These look delicious and may be great for those eating Gluten free since they contain no flour, but with 1 cup of butter and 4 eggs in the recipe, these are far from Fat Free. Found at 101 Cookbooks.
Low Fat Vegan Black Bean Brownies – a super healthy variation I plan to try real soon made with black beans, bananas, cocoa powder and oats. Each brownie has just 85 calories and 2 WW Points+ from the Happy Herbivore.
Weight Watchers Black Bean Brownies – a from scratch variation with 4 WW Points+ found at Weight Watchers.
Easy Black Bean Brownies – Two variations that look that easy and delicious found at Best Ever Cookie Collection
Here’s a video demonstrating how to make black bean brownies with a brownie mix:
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.