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.

364 comments :

  1. Oh my!!! Brownies!!! I will be making these soon!!!! Thanks!

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

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  3. I've made a somewhat similar recipe to this many times and we LOVE them! You cannot taste the beans at all. My husband thought it was so neat that he had me make them for his coworkers!

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

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  5. 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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  6. I assume that meant coffee grounds.

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

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    Replies
    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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  8. 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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  9. 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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  10. I am drooling over these brownies! Delish!

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  11. 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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  12. 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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  13. 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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  14. It looks amazing! I can't wait to try :D

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

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  16. 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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  17. goodness! Looks so delicious! I'll have to try that soon!

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  18. 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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    Replies
    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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  19. Are you serious? Haha! This sounds so sneaky and awesome, I cannot wait to not tell me family what they are eating, muhaha! Well, maybe I'll tell them after they love them.

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  20. 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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  21. 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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  22. 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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  23. Just made these, I used erythritol for the sweetener, and they turned out terrific! Thank you for the great recipe!

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  24. Can't wait to try - I often make brownies w black beans and love them.

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  25. 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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  26. 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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  27. Is the vinegar for leavening?

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

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  29. Made these tonight -- YUMMMO!

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  30. 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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  31. Won't be Low carb because of the beans

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  32. Amazing! Can't wait to make these. Super delicious!!

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  33. 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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  34. 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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  35. 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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  36. It looks delicious! and you took amazing photos. I'll try it :)

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

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  39. I've made a recipe similar to this with black beans and avocado and they taste wonderful! You cannot even taste a hint of anything non-brownie like. I'll have to try this recipe as well!

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  40. 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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  41. 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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  42. 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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  43. 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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  44. 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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  45. 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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  46. 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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  47. 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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  48. 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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  49. Thanks for sharing these. I am always on the lookout for gluten free recipes for my Mom.

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  50. They make a blended sugar/splenda.

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  51. 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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  52. Coffee grounds are added to chocolate recipes to enhance the chocolate flavor. Barefoot Contessa does this a lot.

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  53. 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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  54. I had all the ingredients so I thought I'd give the recipe a try and wow, they're REALLY good! Not really the same texture as brownies, but very tasty!!! A crumbly, cake-like texture but since the recipe has no gluten, I think that's about the best you'll get without using any type of flour.

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  55. Lovely!
    I have made a black bean brownie before as well! It turned out more compact than moist, but I loved it! :D This looks like another great version of it too - might just have to try it out :D x

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  56. 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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  57. made these last night. they tasted good, but were very messy!!! had to throw a good chunk out because they just crumbled!!

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  58. Mmmmmmm

    Delicius!!!

    Regards from PenadeSuerte

    Www.penadesuerte.blogs.elle.es

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  59. I have tried black bean brownies before but never a recipe quite like this. They look amazing!

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  60. This was so GOOD! THANK YOU! my hubby said he could not tell a difference from flour brownies! You are awesome!!!! THANK YOU! :D

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  61. Ok, I have heard of people doing this before. Sounds crazy and kinda gross but I'm always up for trying something new, especially if it is good for you. This look fantastic and can't wait to try them, pinned!

    Krista @ Joyful Healthy Eats

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  62. 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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  63. In my oven now! Can't wait to trick my husband with these! Thanks Gina for filling my baking fix and not by butt in the process!!!

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  64. I just made these and they are fabulous!! So yummy. Thank you for so many good recipes!! Your site is my go-to.

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  65. I just made these! SO amazing! My husband who is sooo picky too loved them as well. I just posted a review on my blog!

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  66. 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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  67. 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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  68. 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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  69. 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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  70. 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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  71. Awesome brownies. I used a 15 oz can of black beans and seemed to be fine. May cut out an ounce but can't imagine it matters.

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  72. 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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  73. 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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  74. I can't wait to try this recipe. I am a personal trainer and nutrition specialist and have a health and fitness blog. It sounds like we share a similar philosophy. I will definitely direct my clients to your site. Your recipes look great!

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

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  76. Made these tonight, and they were great! I've made black bean brownies before that turned into a fudgey, mealy mess. So, I was quite skeptical about these, but I had all the ingredients and I wanted to bake, so I gave it a go! I made them in a muffin tin so I could experiment with different flavors. One as the recipe is written, one with sea salt and one with mint chocolate chunks (Andes baking chips). We both agreed the mint and sea salt were better than the original, my husband said he tasted too much coffee or something bitter in the originals that was masked in the other two. I am VERY impressed though how well they turned out! I will say that mine are definitely more cake like than brownie like, but hey, I am NOT complaining! Thanks for posting, I LOVE your site, eat at least one recipe a week from it! Thank you!

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  77. 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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  78. Would the leftovers need to be refrigerated?

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  79. I made this list night and it was so good. I used Dark chocolate powder instead of regular cocoa powder, and used King Arthur's gluten free flour mix and it came out great. Even when I had to take out out of the oven for a couple minutes when it over spilled and we had to clean the oven, after i put it back it still rose beautifully.

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  80. 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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    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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  81. GOOD LORD YER AMAZING.

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  82. This looks absolutely delicious!

    Thank you for sharing this amazing gluten-free and lactose free recipe!

    http://lifeandcity.tumblr.com

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  83. I have been making Black Bean Brownies for years as part of the South Beach plan for my Mom and the rest of us since they are so darn good. You can also switch up the ingredients a bit to make any kind of flour-less cake. White/Navy beans with a little extra vanilla and ginger and no cocoa powder makes an excellent pound cake. Use a mix of Kidney and White beans with ginger, allspice, cinnamon and clove for a nice spie cake. Add carrots to that mix for carrot cake. Use all Kidney beans with a little cocoa and you have devil's food. Omit the cocoa and you have red velvet. To not, this is not a Paleo friendly cake, but for the celiacs and gluten sensitive out there, this is your cake.

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  84. 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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  85. I've been dubious about the whole "black bean pastry" thing for a while, but decided that you'd never steer me wrong, Gina. So I made a batch last night and am I ever glad I did!

    I told my husband I wasn't going to tell him what the non-standard ingredient was until after he'd tried them, but then accidentally left the bean can of the counter while I was baking. He tried them anyway and loved them too!

    Thank you so much!

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  86. I pinned a similar recipe years ago, but just haven't been able to bring myself to make brownies with black beans...you make them look and sound absolutely amazing though, so I think I just need to give in and make them!

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  87. 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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  88. 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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  89. 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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  90. Wow amazing recipe, with black beans. I have to make it

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  91. Catherine S2/10/14, 2:50 PM

    I have made these several times and I always can fool my kids and friends. They are SO DELICIOUS and moist! A++++. I usually don't use the balsamic in mine, but I'll try it.

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  92. ooh, this looks right up my alley :)

    http://therealfoodrunner.blogspot.com/

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

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  94. These were deelicious. Have passed this on to friends as a must try.

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  95. 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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  96. Brownies are weakness of everybody. They have something in them that makes them a favorite treat. I want to try this recipe and serve it for my friends.

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  97. 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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  98. Made them tonight and loved them! My hubby had no idea.

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  99. 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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  100. I made these brownies, and they are good for what they are, but if you don't NEED to eliminate the flour, they measure up pretty much the same as far as fat, calories, and sugars to a box mix (giradelli) and are a lot more work...that said, if you NEED to make a gluten free brownie, these are yummy....but just not any less fat, cals, sugars, etc...

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    Replies
    1. But they do have more fiber and protein than box brownies, and I feel better about eating them and giving them to my family. It's all about perspective.

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  101. I cannot wait to try these! I'm going to try subbing half the sugar with Splenda to see how they come out.

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  102. 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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  103. 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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  104. 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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  105. While I did think these were yummy, they were more cake-like than I was expecting, and I prefer my brownies on the chewy side.

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  106. We LOVE these brownies. My mom who is gluten intolerant really likes them, they're SO rich and delicious!

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  107. going to make these this weekend and might even try to swirl in some PB!

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  108. 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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  109. LOVE flour less and black bean brownies. Just so delicious :)

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  110. 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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  111. So DELISH! I am amazed on how great these are! This will become a favorite healthy chocolaty treat! :-)

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  112. Thankyou for providing a GF brownie recipie. These look Amazing!
    *follower, follow me: http://reneehartsthis.blogspot.com.au/
    Renee x

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  113. Hey, do you think they'd still be as good if I substitute slices of sourdough bread, some cheddar, gruyere & emmenthal cheese, then grill it in a Foreman grill? I don't like coffee or balsamic vinegar.

    Just kidding, I think this sounds great and will try it as posted. :)

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    Replies
    1. Also, how do I potato? reading recipe questions always makes me wonder how people make it through the day without being reminded to inhale, then exhale, and repeat approximately 12 times minute. *Can I breath 2 times a minute and have similar results??*

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  114. 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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  115. 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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  116. 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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  117. I am drooling over these brownies! Delish!

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  118. 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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  119. haha! I was scrolling down thinking. . yum. . and as I was scrolling I started to think what the ingredients would be and I was like "bet it's beans" **keeps scrolling** "yum, bet it's beans". . **keeps scrolling** "black beans" it's beans!
    I currently have a bit of a R.I.P (recipe in progress!) using black beans. and yours looks fab!

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  120. 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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  121. Replaced the white sugar with coconut sugar and used dark chocolate chunks. They are in the oven as we speak. We will see how they come out.

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  122. Did a double take when i saw the words flour less -

    whoaaa these look absolutely delicious x

    http://www.yummei.com

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  123. 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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  124. So so good, my kids were so into these today! This is the first time I have ever tried a healthy desser like this, It's a keeper!

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  125. 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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  126. 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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  127. 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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  128. These are delicious! Turned out perfectly and I cut the sugar by using Truvia Baking Blend. Amazing!!

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  129. 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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  130. I made these more out of curiosity than anything else to see just what the beans would do - they are so good! Most, rich and with no hint of bean dip lol. Will definitely add this to my baking roster.

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  131. 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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  132. Hello. I made these vegan by omitting the egg and using Ener-G egg replacement. I also omitted the nasty oil to make these low fat. They were very good! Definitely a very chocolatey experience. If anyone is going to make these, do not skimp on the balsamic and coffee. Makes a big difference. Also, if you make them vegan, you may need to bake them longer because they won't firm up like they do with eggs. Or just cut back and use 1 egg replacement AND skip the milk. Otherwise, they'll be more on the fudgey side. Let them cool too before eating! Big tip! These are a great treat for those of us eating high carb and low fat. Look up Raw Till 4 for more info.

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

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  135. 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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  136. I made these yesterday and they are soooo good. very sweet and chocolate.... i followed the recipe and had no problems with texture or taste.

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  137. I just made these over the weekend... so easy, rich + moist! My family and friends had no idea they were made with beans. I'll certainly be making these again. Thank you Gina!

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

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

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  140. Made these tonight, with no modifications to the recipe. WOW! They are super good! The whole family loved them.

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