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.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

150 calories; 5.6 g total fat; 0 mg cholesterol; 139 mg sodium. 25 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2014
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
01/30/2015
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. Read More
(7)
48 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/09/2014
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. Read More
(21)
Rating: 5 stars
04/09/2014
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. Read More
(21)
Rating: 5 stars
04/01/2014
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! Read More
(16)
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Rating: 5 stars
07/12/2014
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. Read More
(11)
Rating: 5 stars
01/10/2015
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 13x9 pan will likely be gone in under 24 hours. Read More
(10)
Rating: 5 stars
02/23/2015
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. Read More
(9)
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Rating: 3 stars
01/30/2015
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. Read More
(7)
Rating: 4 stars
05/11/2015
I was skeptical at first but these turned out much better than expected. I used Ghirardelli Triple Chocolate mix in an 8x8 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! Read More
(5)
Rating: 4 stars
03/27/2015
Very good! As a personal preference I mixed all my chips into the batter. Almost tastes like there's pudding in the mix. Read More
(5)
Rating: 5 stars
04/24/2014
Sooooo good!!!! Read More
(4)