Feb 8, 2014

Amazing Flour-less Brownies


These gluten-free brownies are made with black beans and no butter!

Moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good!

I can't get over how good these brownies taste considering they're made with no flour and no butter. Yet they're not cakie or dry like most low fat brownies I've tried. I found the original recipe last year on the Roasted Root, which I adapted and have made many times since.


The secret ingredient is black beans, and I'm sure you're thinking… what? But trust me, you don't taste it! My husband even loves them, and can't get over how good they are (and trust me if he didn't like it he would tell me). They really feel like you're eating something loaded with butter, yet it only uses 1/2 teaspoon of oil.  The last version I added some walnuts which increased the points to 5 each, but I gave you the basic recipe without.



Amazing Flour-less Brownies
Skinnytaste.com
Servings: 16 • Size: 1 brownie • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 26 g • Fiber: 3 g • Protein: 4 g • Sugar: 17.5 g
Sodium: 150 mg • Cholesterol: 23 g


Ingredients:

  • 1 (14 oz) canned low-sodium black beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon oil
  • 1 tablespoon unsweetened almond milk (or dairy, skim)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee
  • 1 cup semisweet chocolate chips, divided (Hershey's)

Directions:

Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.



Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

335 comments :

  1. Could you use Stevia and egg whites to reduce the points even further?

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  2. Can you please explain exactly what coffee grinds are? TIA!

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  3. Is the 1/2 teaspoon coffee grinds instant coffee?? Or just regular coffee beans ground fine??

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    1. Fresh ground coffee, or instant would work as well.

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    2. Is there an alternative for the coffee grounds? Not a coffee drinker and don't keep it on hand (hate the taste of it in fact), so I'm curious what I can use instead or if it is ok to just omit it.

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    3. Can't taste the coffee in the finished product. I don't drink coffee either and I cannot notice it. The brownies were awesome!

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    4. Mallika, I used Pero when I tried this recipe, and I thought it made a pretty good substitute.

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    5. The coffee just brings out/enhances the chocolate flavor! You cannot taste it in the finished brownies.

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    6. Mallika- They sell single cup little packets of instant coffee. So you can buy those and have them in your cabinet for a year or more.

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    7. coffee brings out the taste of chocolate! I have made cakes in the past with a cup of coffee. You can't taste it at all

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  4. I assume that meant coffee grounds.

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    1. Sorry, but I'm getting confused. I have freshly ground beans that i put in filter to bee coffee. am I using that or after the coffee is brewed, the stuff that is left over in the filter

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  5. can you substitute the eggs for something else? TIA

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    1. maybe try ground flax and water?

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    2. I use ground chia seeds and water in place of eggs. It would be 1tblsp. Of ground seeds to 3tblsp of water and let it sit for about 15 min. For each egg.

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    3. how did they eggless version turn out?

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  6. Do mean ground coffee or coffee grounds? These have two meanings to me. Either way, I'm intrigued by this recipe because of the black beans.

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  7. The thing that intrigues me the most about this recipe is the Balsamic Vinegar! I'm Gluten free so I will be making these ASAP!! Thanks

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    1. vinegar is a leavening agent! apple cider vinegar works well too.

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  8. Can anyone recommend a good balsamic vinegar? The ones I have tried from the grocery store have not tasted good to me.

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    1. i really like the balsamic from trader joe's.

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    2. My hands-down favorite balsamic vinegar....
      http://www.oliviersandco.com/premium-balsamic-vinegar-of-modena.html
      Sweet, thick, and delicious!! You will never use any other again.

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    3. the Costco Kirkland balsamic is the best!!!

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    4. My favorite is from Costco

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  9. I have made a similar brownie with black beans before, but they were a little dry and crumbly Your recipe sounds pretty good, although the vinegar and coffee grounds surprise me more than the black beans. The second best thing about brownies like these is that they are so easy, just put everything in the food processor. Oh, and I use xylitol instead of sugar. Have not had good luck baking with Stevia.

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    1. Stevia does not bake well at all. I use either splenda or a combo of splenda and aquavae nectar.

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    2. I am interested in xylitol as a sugar substitute...is it a 1:1 ratio? When used in baked good does it have any after taste (metallic or otherwise)?

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    3. Anyone using xylitol, please be aware that it is extremely toxic to dogs! As little as 3 grams can kill a 65 pound dog. So if you bake with xylitol and have a dog, please be extra careful!

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    4. Thanks for the warning Dog geek - I'll remind everyone that chocolate and coffee grounds are also toxic to dogs, though 3 grams of either wouldn't be as bad as the xylitol. Yikes!

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    5. I have baked a lot with Truvia before and it comes out well. (haven't tried this recipe yet though).

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    6. Thank you so much for the dog warning! I had no idea and use xylitol a lot. You probably just saved my dog's life.

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    7. Coconut crystals are the most amazing thing to bake with. The mineral and amino acid content almost makes the brownies like a big vitamin.

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    8. I replaced the 3/4 cup sugar with 1/2 cup coconut sugar and used
      1/2 mini chocolate chips in the brownies(none on top) to cut down on
      the sugar. Still perfection!

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  10. Coffe grounds are what are left in the coffee filter after you make coffee in your coffee maker. Can't wait to try these!

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    1. She notes "fresh" in the recipe. My guess is you'll just want to use freshly ground coffee to get the most flavor.

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  11. Are we sure that doesn't mean instant coffee ?

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  12. Do you HAVE to add the coffee grounds? I don't like or drink coffee...

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    1. I've seen coffee added to many other chocolate recipes; the small amount isn't really enough to make it taste like coffee, it just deepens the chocolate flavor. You could probably leave it out, but I think it is worth it!

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    2. It's more that I don't have any grounds to put in, really. I suppose I could bring home a spoonful from work and thoroughly weird out my coworkers...

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    3. I have a small jar of instant decaf espresso coffee on hand that I use in recipes like this. It enhances chocolate flavor without adding additional caffeine. I will definitely try this recipe!

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  13. I just popped these in the oven. After trying just the batter, you cannot taste the coffee or the vinegar. They must be in there for a reason though. I can't wait to try them. I've not had good luck with black bean brownies in the past, but I'm thinking this will be great.

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    1. Lori, if you see this, report back. I'm very interested to know how these turned out from someone who tried the recipe as is.

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    2. They're really good as is! I followed the recipe and surprised my colleagues (who usually love the less healthy stuff), there wasn't a crumb left!

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  14. These are cooling on the counter right now! i didn't have black beans, so I used chickpeas. The batter I snuck tasted AMAZING, I can't wait to try them!

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    1. Let me know how they turned out. I have extra chickpeas.

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    2. Hi, thought i had black beans but could only find a can of white beans. Otherwise, followed the recipe....turned out fantastic!!! my only error was not waiting until the squares cooled to cut them...ended up smashing vs slicing. i would suggest following the procedures closely for the best product, thanks for a great recipe!!!!

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  15. The ground coffee is generally used to bring out the chocolate flavor. I have always used instant coffee or powdered espresso....not coffee grounds (the aftermath of brewed coffee).

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  16. Gina, these were absolutely amazing! Thank you so much for this recipe! You can't taste the beans one bit. I have only had one other experience making black bean brownies and they were completely awful. Not the case with these! These will be the only brownies I make from now on! :)

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    1. Aren't they great!! So glad you made them :)

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  17. Just made these, I used erythritol for the sweetener, and they turned out terrific! Thank you for the great recipe!

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  18. This recipe sounds amazing! Do you think the chocolate chips add most of the flavor to them? I don't tend to like chocolate chips in my brownies, but I also don't want to make them if they are an integral part of the chocolately-goodness :)

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  19. Just made these... I had dark chocolate cocoa and used egg whites. They are amazing... almost sorry I tried them because now I'll be making them all the time! Delicious! Thanks Gina!

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  20. Is the vinegar for leavening?

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  21. So it's ground coffee, not coffee grounds?

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  22. any idea if this is low carb?

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    1. This comment has been removed by the author.

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    2. But it will be high in protein.

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    3. Definitely not low carb due to the sugar..beans are a good carb but definitely not white sugar...you could use agave or honey to be healthier or splenda to reduce the sugar carbs altogether..

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    4. If replacing white sugar with honey, or maple syrup, what would the conversion be?

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  23. Won't be Low carb because of the beans

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  24. the ingredient lists coffee grounds and in the directions it says coffee grinds? is it fresh ground coffee beans or is it the remaining grounds after brewing? thanks!

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    1. fresh coffee or instant coffee

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  25. Is it supposed to be unsweetened cocoa powder? or like hot cocoa powder?

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    1. unsweetened cocoa powder

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  26. Delicious! Very moist and chocolatey. Saw this recipe today and made some tonight. I splurged and had a scoop of ice cream on top :)

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  27. Can you replace sugar for coconut palm sugar or agave nectar?

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    1. I was wondering the same thing. I heard coconut sugar doesn't bake so well though, so I'm not sure. I was thinking if trying honey though.

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    2. Coconut sugar, yes (she uses it in the original Roasted Root recipe). Agave is liquid so it will affect the texture, so maybe not. Or you may have to adjust other ingredients.

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  28. Could you use silken tofu instead of black beans? How much?

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  29. Please post a clear answer because I'm still confused about the coffee. Do I use the already brewed coffee grounds from the filter OR the pre-brewed coffee grounds. I'm eager to try this recipe; the previous brownie recipes with black beans haven't tasted good. Thanks for sharing!

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    1. You use fresh ground coffee or instant coffee. You can use coffee you buy to put in your coffee maker.

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    2. I am confused also.

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    3. I'm guessing "fresh ground" would be pre-brewed. Since after-brewed grounds are typically thrown away (or composted) since they are no longer flavorful. Otherwise use instant coffee granules, no confusion for me there!!

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    4. I also am confused I think people are saying fresh ground which should really be fresh grinded coffee beans, because "grounds" generally refers to after it's brewed

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    5. Its fixed now...the ingredients to say freshly ground coffee

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  30. Im really curious about someone using chick peas. ??? cant imagine how that turned out.

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    1. Hi there! Yup, you can use chickpeas. I made super dense, fudgey brownies with chickpeas and posted the recipe a while back. Check it out: http://www.theroastedroot.net/garbanzo-bean-brownies/

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  31. I was just stopping by to see if I could find a brownie recipe to make for after dinner tonight...and here this was on your home page...must be a sign...

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    1. Made these...coffee grounds left from morning brew is what I used...used 1/2 splenda and 1/2 sugar...crumbly...not dry...but crumbly....not as dense as I thought they would be...delish...THANK YOU!

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  32. Thank you so much for trying and sharing my black bean brownie recipe!! I'm so glad you love the brownies. After I started making them, I haven't gone back to regular flour brownies - I simply feel like there's no need! Thank you so much again and I hope your weekend is going well! :) xoxo

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    1. My husband said the same thing! : )

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  33. I'm concerned about using 3/4 cup of sugar. Gina, is there any other alternative to that? I can't wait to bake them using black beans!!

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    1. I also wanted to avoid the sugar so I used 1/3 cup raw honey and dropped the oven temperature to 325

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  34. I was wondering about using Truvia or Coconut Palm Sugar? Can either of those be use to relace sugar and would that be a 1:1 ratio?

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    1. Don't know about Truvia, but I believe coconut palm sugar can be subbed 1:1 ratio

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  35. Do you think you can use Rice milk? I have a dairy free grand child.

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    1. I think any non-dairy milk would work. I always use almond, coconut or soy milk

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  36. I just made these. I like the flavor and they are very moist. But I like brownies to be more chewy, and these seem more cake-like? How can I remedy that? Another egg? I don't want to add more oil if I don't have to.

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    1. Omit the leavening agents to make a denser brownie :)

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  37. Can you substitute the coffee grounds for something else? I don't drink coffee and don't ever plan on buying it.

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    1. Try either milk powder or almond powder instead. They work great.

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    2. We don't drink coffee either, and I've used Pero as a substitute and thought it worked pretty well.

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  38. They make a blended sugar/splenda.

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  39. GREAT recipe - just made 2 pans. Outstanding GF option. Do not skip the coffee or the balsamic - I might even add a bit of flaky sea salt in the future as they are a little bit sweet. Truly wonderful - thank you for sharing.

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    1. I want to hit the "Like" button on your post. :)

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  40. As soon as I saw this recipe, I knew I had to make them. They were delicious! They were very cake like and crumbly however. I am wondering exactly how much black beans to use because they are only available here in 19 oz cans. After rinsing and draining, I was left with 11 oz of black beans. If I were to use a 14 oz can what is the weight of the beans after rinsing and draining? I'm wondering if I used to many which is why I got the texture I did.

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    1. Sounds like you used too much beans.

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    2. How much beans should it be? A cup? 1 1/2? As I mentioned, I can only buy beans in a 19 oz can here so how much should I take out? They tasted really good but they just fell apart so I would love to make them again.

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    3. Weigh your beans before draining and rinsing and remove 5 oz to get to the 14oz amount needed. Then drain and rinse.

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  41. What kind of oil do you use? Thank you! :)

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    1. I usually use vegetable or coconut oil in baked goods. You could probably also use olive oil since it's such a small amount

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  42. I just made this and I have to say that I am amazed! These aren't only delicious, they may be the best brownies I have ever made! Thanks for the awesome recipe.

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  43. These just came out of my oven, warm, gooey, chocolate dream! They are delicious, no one would ever guess that they are made from black beans. I was quite skeptical but have never been disappointed by any of your recipes, they always come out great! Thank you for doing what you do, I have recommended your site to many of my friends!

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  44. Just made these....unbelievably yummy. I was also skeptical, but they came out amazing! You would NEVER know they are made with black beans, vinegar and coffee grounds!. I used 1% milk because it was all I had, but followed every thing else exactly. I've already sent pics and my raving review to several people. Thanks you so much! Oh, and I had no parchment paper either, just used non stick spray and it worked just fine. Minimal sticking - only where the chocolate chips sunk to the bottom, but not a problem at all!

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  45. I made these tonight and my family loved them. I haven't yet told them about the black beans...maybe I'll keep it a secret. The only issue I had with the recipe was the brownies sticking to the parchment paper. I think next time I will spray the paper as well as the pan. Thanks for the great recipe!

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  46. I made these today and they are so good! Both of my boys (ages 4&8) loved these and said they were the best brownies ever. I am inclined to agree!

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  47. I made these today and they were SO delicious!! I tricked my husband and only told him about the black beans after he devoured them. He was shocked. Mine turned out so moist, but also really crumbly? It was a bit confusing. They were really good though and I'll be trying them again.

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    1. I had the same problem. The flavor was good, but they just fell apart.

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  48. Can I substitute honey for the sugar?

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    1. It might affect the texture and you'll have to adjust a few of the other ingredients since honey is a "wet" ingredient

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  49. I WANT TO EAT THE ENTIRE BATCH! :-) Amazing, easy, moist, delicious...theres just so much I could say about these sneaky little treats and it would all be awesome!!! Used regular ground coffee straight from the bag..had some red mint choc chips lying around and it gave a nice little mint kick! Make these NOW. :-D

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  50. Made these tonight. The only change I made was using baking stevia instead of sugar. Amazing! So rich and chocolatey.

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  51. Ok so I made these brownies this morning and was unsure of how this was going to come out as I've never baked with beans before. Had the kids try them without saying what the secret ingredient was. Result: You should make these more often - who knew you could make something so good with beans?

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  52. Would the leftovers need to be refrigerated?

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  53. Black beans - Brilliant! Nice option to flour/ gluten. I/m curious as to sugar options. I see many have asked about this, but just curious if anyones has had success with something lower in glycemic load.

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    Replies
    1. I use coconut sugar in place of regular sugar works just like sugar. I saw this on Dr Oz Show, it actually has something in that blocks fat and no difference when used in place of white sugar, except that it is healthier.

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  54. Amazingly delicious, my teenaged son ate half the batch last night after I made them. Definitely wait until they're cool to cut them, or you will have a crumbly mess. I used coffee grounds straight from my mornng coffee filter, they were beans I had ground myself then used to make coffee. I wonder if they would have tasted different if I used fresh ground coffee, but mine came out so yummy. Has anyone tried baking them longer to see if that firms them up more?

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  55. I made these last night using espresso powder. They are some of the best browniies I have ever made. I was a little skeptical using the beans and vinegar, but they are amazing! I used an 8x8 pan and baked them for about 12 more minutes, let them cool for about an hour and then couldn't wait any longer to try them - outstanding!!

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  56. If you don't want to use coffee you can buy Postum, a coffee substitute made from roasted grains. It adds the bitterness that instant coffee would-this helps bring out the chocolate flavor. Use the same amount of Postum as you would instant coffee. I store my Postum in the freezer because I only use it occasionally.

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  57. Hi, this may be a silly question - can you open a K Cup and use that? It's not instant, but it is all I have at the moment! Thanks!

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  58. Approximately how many cups of black beans do you need?

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  59. These were fantastic. I'm gluten free and am so glad to find a grain free brownie. I didn't tell my husband and my 9 year old what was in them, but they both gobbled them up. My husband is on a no white carbs, low fat diet, so these worked out well as a nice treat for him too.

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  60. Just made these brownies and they are awesome. Had my husband try them and he liked them also. Nice and moist...not crumbly at all. I used 3/4 cups of the mini chocolate chips.

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  61. Made these awesome brownies yesterday. Used White Balsamic Pear infused vinegar and the coffee grounds from an instant coffee "tea-bag" that I quickly microwaved in a cup of water. Also opted for mini chocolate chips.

    The results were amazing. My new kitchen pan has single serving dividers that lift away when the brownies come out of the oven. They were perfectly shaped and delicious. Froze most of them in individual baggies so we aren't overly tempted and can remove them one at a time. The texture was divine - very moist. Black beans will remain my little secret from hubby!

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  62. WOW! I made these this morning and I couldn't believe how moist & chocolatey they are. I used Espresso Powder for the coffee and they are delicious! There are two gluten intolerant people on our ministry staff at church. I'm taking them to staff meeting but not telling them what is in them until after they taste! I'm just promising them they are gluten free! Thanks, Gina. You have helped me stay on goal for a year!!!!!

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  63. I've been curious about black bean brownies for a while, but have been too skeptical to try it. However, after seeing you post a recipe I feel safe making them. I've tried several of your recipes and they have all been wonderful. I haven't tried them yet, but my 6 year old scraped the brownie bowl and loved it. She has no clue they are made from beans!!

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  64. I made these this morning. First, I love a one bowl dessert and these were a snap to make. Second, I used my food processor because it was out and I won't make that mistake again (as it was tricky to mix in half the chips without spilling through the center hole), my bad. Third, when I tried the batter, I knew they'd be a winner. Fourth, the whole house smelled like chocolate as they were baking. Finally, these are, hands down, the best low-fat brownie I've made (and I've tried many). I had to make them while my husband was at work and my son at school as they 'don't like beans' and boy are they going to be surprised.
    I made mine in a dark, non-stick square cake pan and they only needed to cook for 22 mins and were done, so keep an eye on them.
    Perfecto, Gina. Mangia!

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  65. Tried these yesterday!!! Everyone LOVES them!!! I couldn't believe it!

    I'm amazed that the texture of the brownies came out exactly like regular brownies, and the black beans don't taste AT ALL! DELICIOUS!

    I told my sister I was going to try them, and when she did, she said "You didn't use the black beans? You made regular brownies?" Haha!!!

    :) Thank you so much for this delicious healthy snack, next time I will add nuts and so on to it! :)

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  66. These were incredible. Followed recipe to a T. They still taste "healthy" according to my 10 year old, but both my picky kids ate them up. As did my husband and me. Easy, easy! I made in food processor.

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  67. These are perfect! They are more cake-like than brownie to me, but they hit the spot. Who knew black beans could make a dessert. Thanks for sharing!

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  68. after I let them cool, when I cut them they just fell apart. they taste great but should I have cooked them longer or is it the extra 1oz from the 15 oz can of black beans?

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  69. Made these tonight and they are AMAZING! I used Truvia baking blend in place of sugar, Starbucks Via instant coffee, and a cherry zinfandel balsamic vinegar. I did have difficulty cutting them as they crumbled a lot, although I let them cool completely. But they were delicious and I will make them again! Thanks, Gina for all your amazing recipes!

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  70. these are in the oven right now. my batter was rather runny, so folding the chocolate chips was a little difficult. they just kind of sank to the bottom. any ideas what i did wrong?

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  71. These were amazing! Daughter made them last night. We had to use skim milk and regular black beans because that's all we had. I brought them to work today and 4 people asked for the recipe! That's great, as we are an office of 5! Yum!

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  72. I don't know why people are acting so surprised there's coffee in these? Coffee in small amounts in recipes such as brownies, chocolate cake, etc naturally enhances the taste of cocoa. Anyway, made these earlier, and they're great! I used one egg yolk though, and added vanilla into the batter!

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  73. OMG these are so good. I didn't tell hubby the ingredients he loved them too much. He actually said they tasted to good be healthy LOL!! I did use dark chocolate chip because that is what I had. You did it again Gina. I absolutely love your site.

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  74. Gina,

    Can you use the same amount of espresso powder for the coffee grinds? I don't drink coffee so I don't have any.

    Thanks.

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  75. Gina, These were so good! Mine were very crumbly though, moist, but very crumbly. Any idea what I may have done wrong? I didn't substitute anything, so that's not an issue. If I can't figure out how to tweak the recipe, next time I may make these in ramekins to make them easier to eat.

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  76. These are delicious! Turned out perfectly and I cut the sugar by using Truvia Baking Blend. Amazing!!

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  77. Just made these for our Valentine's Day dessert for this evening! Looking forward to trying it out! Should I refrigerate the leftovers?

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  78. made these today and very yummy! I find them to be more cake like and crumbly than brownie texture ( I use box brownies when I make them, so maybe a scratch brownie texture is different??) would never know they are made with beans. the only change I made was using coconut sugar.

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  79. As a Registered Dietitian and mother to an Diabetic teenager, I'm always looking for new recipes and these were awesome! I am completely hooked on your site. I love that you include all the nutrition information, as well as the serving size in all your recipes. Thanks so much for the fantastic recipes!

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  80. hi gina great recipe just asking are these brownies good to freeze

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  81. Brownies prepared in the one bowl of a food processor is what got me to make these the first time. The rich chocolate taste is why we are having them again. Thank you for the recipe!

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  82. ANy issue with leaving the choc chips out? I am sugar free, low fat and wheat free, so I guess I'll find out when I try this myself:-)

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    Replies
    1. Honestly, the chocolate chips make little difference.

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  83. Amazing! Airy, gooey and moist. I substituted stevia for sugar.

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  84. I made this recipe and used half dark choc and half milk choc. chips. No one could even remotely tell that there were beans in them. I would say that they don't store quite the same as other brownies. SO GOOD!

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  85. I just made these tonight! Thank You! I don't know if you remember the Life cereal commercial but my daughter, "she hates everything." She really liked these! We all did! Thank you!

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  86. These are great, especially considering what is in them and also what's not in them (butter!). It was bit crumbly as I was cutting them, but then I was cutting them into more than 16 pieces, so I left the rest of them larger and they held together better. I can't believe there are black beans in them! Thanks for the recipe!

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  87. How much would the drained beans weigh?

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  88. Made these with my daughter who has an allergy to flour, rice, citric acid, and dairy. She loved them. Keep these black bean recipes coming! Amazing!!

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  89. My gluten free friend almost cried when I brought these to a gathering because A) she could eat them B) They were so good and C) her husband liked them too. Honestly the best black bean brownie recipe I've tried. I decreased the sugar to 1/2 cup and used dark cocoa powder. I felt the density was good and they were slightly crumbly, but I figured that was to be expected. The chocolate chips are a must. These brownies were loved by the kids as well as the adults. Thank you Gina for allowing us to make brownies and eat them too!

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  90. These are Fantastic! I am not gluten intolerant but I am on Weight Watchers and with a few tweaks these are only 2 points each! I used egg whites only and Splenda brown sugar in place of the other sweeteners. I also found we prefer folding in all the chips instead of sprinkling 1/2 on the top, They looked better and cut much cleaner this way. They are moist and Oh so chocolaty! And at 2 point each I can have 2 and not feel guilty!

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  91. I was wondering if anyone has substituted the sugar? Agave or applesauce, just wondering how it worked out. TIA!

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  92. I made these today and they are fantastic. I replaced the sugar with Splenda and the whole eggs with egg whites. I will definitely make them again, thanks for the great recipes/

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  93. I made these today and they are fantastic. I replaced the sugar with Splenda and I used egg whites. Will definitely make them again.

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  94. Made these brownies today and they were so good. My husband had no idea they contained black beans and loved them. Super moist and flavorful. Made them exactly as the recipe indicated. Perfect! Will be making them again. A keeper!

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  95. These are fantastic! Super moist and, if I didn't know otherwise, I never would have known there was anything 'different' about these brownies. I've always been afraid of the black bean thing but I've never been disappointed in a Skinnytaste recipe so felt confident with this one, too. I have directed several of my gluten free clients to this recipe and they've all raved over it! Yum!

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  96. Wow! Fantastic, thank you so much!

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  97. Hey Gina! These look legit. I've tried to make a lot of different recipes for black bean brownies, but these may be the only ones I've seen that actually look like brownies on the inside... extra brownie points!

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  98. I made this, and I was a little grossed out to try it, but it IS REALLY GOOD!! =) No bean taste at all!

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  99. I made these last night, followed directions to the letter, let them cool completely and then went to cut them... and it all turned into a crumbled mess... would not hold together at all... tasted great, but couldn't cut them into a "brownie"... using as a brownie topping for ice cream, but what did I do WRONG?

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  100. Just made these! WOOOOOOOOOW are they goooooood. I can't believe how little oil there is, these taste like they were made with butter. Wow. Completely addictive. Now I don't know what to do cuz if I eat the whole pan it'll be a LOT of points lol

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  101. These are fabulous & so chocolatey! Made them exactly as the recipe indicates. I won't go back to regular brownies made with flour ever again.

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  102. I made these tonight - OMG, so good. You really can not tell that they're made with black beans. I will be making these again and again.

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  104. Can I use regular milk instead of the Almond Milk? I don't have access to unsweetened almond milk over here :( I really want to try this out for my husband's birthday dinner tomorrow, but I want to make sure they still taste good

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    Replies
    1. Just kidding. Ignore my comment haha I reread the ingredients list.

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  105. Can I make these with Garbanzo beans? I am very allergic to black beans.

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  106. Thank you so much for this FANTASTIC recipe. My brownies turned out exactly like the ones in your picture. And at just 100 cals a pop, they're a brilliant treat that I can work into my calorie allowance and nix my afternoon sugar craving. Amazing...

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  107. These are INCREDIBLE! I did not tell my kids that there were black beans in them; they gobbled them up. So moist and rich! Will be making again and again!

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  108. These are fantastic! I have a son with autism and he has a very picky palette-he pretended to faint he liked them so much! I will never tell him they are made with beans. We have a hard time getting him to eat protein so thses are great.

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  109. These were absolutely fantastic!!! Thank you, Gina!!

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  110. Does anyone else have a problem with it smoking? I have made these twice now and both times the oven fills with smoke.

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  111. I made these for my 20 month old daughter the other day. She lives off of fruits and veggies, but gets no protein so I thought this would be a good sneaky way to get some protien into her. The only thing is they were a little crumbly. I did use a 15 oz. can of beans (I figured 1 extra oz couldn't make too much of a difference). Is there any way to make them less crumbly? I'm not opposed to flour; like I said I'm really just after the protein in these. Can I add some flour? Maybe an extra egg? Any suggestions?

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  112. These look amazing!

    Does anyone have any suggestions on how I can cut out the sugar? Can I use agave, honey, or stevia (although I've heard it doesn't bake too well) instead? I try to cut out refined sugars out of my diet.

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  113. Just took these out of the oven and they are incredible!!! WOW! I even forgot to include the sugar and they were still really good!

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  114. I made these tonight and they are YUM. I used apple cider vinegar and instant coffee because that's what I had on-hand, other wise no subs. And I used my blender because my processor is kaput. No problemo. THANK YOU for another fab recipe!!

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  115. These brownies really are amazing. Way better than regular chocolate cake or brownies. Making these again this weekend! YUMMMM!! :)

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  116. DELICIOUS! I made these last night and there is only one sad little brownie left this evening. Super easy and wonderful. Fudgy and moist.

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  117. Hi, does anyone have an idea where you could get 'Black Beans' in the UK or if there is a suitable alternative ingredient? I see that somebody commenting here has tried chickpeas, but I don't really think this would give the same result. Thanks.

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  118. I made these last night and there was no way the blender was going to mix the ingredients. I had to put everything in a bowl and use my immersion blender and it was SO hard to blend everything. My immersion blender actually overheated and stopped working. I have to use a second immersion blender and by the end of mixing it all, that blender was overheating! The mixture was so incredibly thick, there was no way it could be "poured" into the pan. The experience was incredibly disappointing as I followed the recipe to a T. I really don't understand what I did wrong. If anyone could shed some light on the matter, it would be greatly appreciated.

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  119. Mine came out cakey and dry. Will not be making them again.

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  120. Wow, thanks for this AMAZING recipe! I wanted to try black bean brownies since forever, but I never got canned black beans anywhere around here, so I never did. Now I soaked them myself and the brownies turned out super delicious. I swapped half the sugar for a stevia-erythritol blend and used less chocolate chips to cut the calories even further. I also found that the extra moisture is not needed, the thicker the batter, the better the consistency (at least with my oven). Thanks again! I still can't get over how deliciously fudgey and sweet they are, it's hard to believe they're not made with tons of butter and sugar.

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  121. I've already made these twice and will be making them again this weekend for a get-together with a friend of mine. You would never know it's made with black beans. I did use Egg Beaters for the eggs and it turned out fine. I think a good quality chocolate chip is essential too.

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  122. This is a great recipe! I have to admit that I added an additional 1/4 cup sugar (I also used 1% cow's milk rather than almond milk because that's what I had on hand). I served them to a large group - grandparents, a 5 year old, and a picky 38 year old without telling them the secret ingredient. They all loved them!

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  123. I made these last night and was really impressed with how they turned out! They're more cakey than chewy, but they're delicious! I brought them to work today and everyone likes them so far!

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  124. Made these today substituted sugar with sweet & low... it was delicious !!!! Everyone at home loved them...

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  125. These were AMAZING! I could not even tell there were beans in there, either could my husband! I cut the sugar down to 1/2 cup and they were still delicious!

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  126. Can bananas be used in place of the sugar?

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  127. Made these last night....for company...I was nervous because I have never made black bean brownies before...they were awesome....everyone loved them! and so easy....I may never go back to brownie mix again!

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  128. I followed the recipe exactly. They tasted great but I lost about half of the batch because they just fell apart...any suggestions?? I would love to make this work!

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  129. Just made these, and they are phenomenal! So moist and flavorful.

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  130. My first time ever making a dessert with black beans and these were amazing! My husband, 2 brothers and stepdad all liked them and never knew they were made with black beans. Of course the texture isn't exactly the same but they were still delicious!

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