| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 12 brownies |
Ingredients
- Butter, for greasing pan
- 3/4 cup cooked black beans
- 1/2 cup vegetable oil, or olive oil
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 teaspoon instant coffee or espresso
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips, divided
- 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
- In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners’ sugar and serve.
Nutrition Facts
| Calories | 211 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 31 milligrams |
| Sodium | 131 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 18 grams |
Reviews
Not a thing wrong with this recipe. I made it in the blender, baked it at 350 setting in my convection oven for 10 minutes, turned it 1/4 of turn and took it out at 17 minutes. It was pulling away from the sides which I take as a sign of being done. Toothpick came out clean. I added 1/2 c chopped pecans. Next time I might use Kahlua instead of vanilla. I didn’t have mini chocolate chips but the regular worked fine. And I used 100% freeze dried Kona coffee. Also used canned, drained beans.
Great rich chocolate flavor and a very spongy texture. Reminded me of cosmic brownies, but better for you! Definitely will make again.
Delicious! I am looking for healthier substitutes for my ‘guilty pleasures’ and these brownies hit the sweet spot. I substituted 1/2 the sugar with Monk Fruit sweetener. They turned out great. Next time I will try entirely Monk Fruit sweetener and whole wheat flour to make them even more wholesome. A good way to use up an open can of black beans. Note; I did have to cook them for 35 minutes until toothpick came out clean, but I live at a bit of an altitude so baking times are off.
Yum! Used GF flour blend, 1/4 cup EVOO plus 1/4 avocado for ‘oil’, cacao instead of cocoa and Enjoy Life c-chips, Coco oil in bake pan instead of butter. Will def make again (and again…)
LOVED, LOVED, LOVED. So easy to make and better than any box recipe. I loved that I could just mix everything up in my food processor. Great way to use left-over black beans. I did rinse the beans. Recipe didn’t specify.
Well, since I’m watching weight and health, I used half granulated sugar and half Swerve (will use all Serve next fund-raising have it today) as well as EVOO. Baked in mini-muffin tins for 16 min. Ended up with 24 minis; each with about 83 calories. With all this being said, THEY WERE DELICIOUS.
These are awesome! We made them vegan by using 2 flax eggs and Enjoy Life chocolate chips. Also used 1/4 c oil and 1/4 unsweetened applesauce instead of 1/2 c oil and it worked great. Kid approved. Thanks!
These are delicious! Light and fluffy. I did use coconut oil vs olive or veggie oil- yummo! My daughters said it’s our new way to make them.
I think these brownies are delicious!