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Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
Nutrition Facts
Per Serving:
126 calories; protein 3.3g; carbohydrates 18.1g; fat 5.3g; cholesterol 34.9mg; sodium 129.1mg. Full Nutrition
Most helpful positive review
YUM! I do not eat grains or dairy, so this recipe was perfect! I did make a few changes to make it a bit healthier: I used 1/2 cup of unsweetened applesauce instead of vegetable oil, and Eggbeaters instead of 3 eggs. I added extra coffee and vanilla as I love both, and they turned out great! I didn't mind the texture, and I couldn't really taste the beans. To those who CAN taste the beans: try adding a little more cocoa, coffee, or vanilla next time. The additional flavors really mask the beans. Read More
Helpful
(828) 
Reviews: Most Helpful
YUM! I do not eat grains or dairy, so this recipe was perfect! I did make a few changes to make it a bit healthier: I used 1/2 cup of unsweetened applesauce instead of vegetable oil, and Eggbeaters instead of 3 eggs. I added extra coffee and vanilla as I love both, and they turned out great! I didn't mind the texture, and I couldn't really taste the beans. To those who CAN taste the beans: try adding a little more cocoa, coffee, or vanilla next time. The additional flavors really mask the beans. Read More
Helpful
(828) 
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! Read More
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(476) 
I've had these before and they were excellent however, I would not recommend using special dark cocoa...it makes the recipe unedible. Read More
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(335) Advertisement
These are delicious!! I've made them many times over and have figured out how to make them perfectly. I bake them for 26 minutes instead of the full 30 that the recipe calls for, and they are perfectly done! I also use only Ghiradelli sweetened cocoa, and Ghiradelli 60% cocoa dark chocolate chips, as well as walnuts (since I prefer walnuts in my brownies). I also add 2-3 drops of almond extract along with the vanilla extract, and I blend all ingredients in a food processor. The end result is a very chocolaty and smooth brownie where you don't get any bean texture or taste- they are just awesome! Read More
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(172) 
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! Read More
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(162) 
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!! Read More
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(149) Advertisement
Linda T Allstar
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 Read More
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(102) 
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. Read More
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(89) 
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. Read More
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(88) 
