Best 20 Black Bean Brownies Recipes

BLACK BEAN BROWNIES

Steps:

• Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

BROWNIE MIX-BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
• Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

SUGAR-FREE BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass pan with cooking spray.
• Place black beans and coconut oil in a saucepan. Cook over medium-low heat until the beans are warmed through and the coconut oil is melted, about 5 minutes. Mix in eggs, maple syrup, cocoa powder, vanilla extract, salt, and baking powder.
• Transfer black bean mixture to a blender. Cover and blend into a smooth batter, 1 to 2 minutes. Pour into greased pan and sprinkle chocolate chips on top.
• Bake in the preheated oven until batter pulls away from the sides of the pan, about 30 minutes. Allow to cool before cutting, about 30 minutes.

BLACK BEAN BROWNIES (GLUTEN FREE)

Steps:

• Mix ingredients together in a blender/food processor until pureed.
• Pour into a greased 8x8 cake pan.
• Stir in some chocolate chips and nuts, or leave plain.
• Bake at 350 F for approximately 30 minutes.
• Let cool completely before cutting.

THE AMAZING BLACK BEAN BROWNIES

Steps:

• Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray.
• Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
• In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
• In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
• Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

WEIGHT WATCHERS BLACK BEAN BROWNIES 1.5 WW POINTS

Steps:

• Heat oven to 350 degrees F; coat a 9 x 13-inch pan with nonstick spray.
• Blend drained beans and 2 egg whites or 1/3 of 1/2 cup egg substitute) in food processor or blender until smooth. Set aside.
• Place chocolate and lite butter in small microwave safe bowl. Microwave for 60-90 seconds. Stir every 30 seconds until smooth. Set aside.
• Combine bean puree, sugar, flour, coffee powder and remaining egg whites or egg substitute in a mixing bowl. Beat until well combined. Blend in melted chocolate, pour mix into pan, sprinkle with walnuts. Bake 30-35 minutes.
• Makes 30 at 1.5 WW points.
• Very chewy and chocolaty!

WEIGHT WATCHERS BLACK BEAN BROWNIES - WW POINTS = 3

Steps:

• Preheat oven to 350ºF. Coat a 9- X 13-inch pan with flour variety cooking spray; line with aluminum foil and coat foil with cooking spray.
• In a blender or mini food processor, process beans with coffee until smooth; set aside.
• In a double boiler over very low heat, melt butter and chocolate.
• Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.
• Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more.

BLACK BEAN BROWNIES (LOW-CARB, LOW GI, GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
• Combine the first seven ingredients (beans through baking powder) in a blender or food processor until smooth.
• Stir in the egg, chocolate chips, and walnuts (if desired).
• Pour into muffin tin, bake at 350 for 20 minutes.
• Cool for 10 minutes before serving.
• ** to make Vegan brownies, replace the egg with a flax egg, and chocolate chips with Vegan chocolate chips.

HEALTHY BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Blend black beans in a blender until smooth. Add bananas and vanilla extract; blend until smooth. Gradually add dates, a few at a time, and blend until evenly incorporated.
• Whisk oat flour, cocoa powder, flax seed, baking powder, and baking soda together in a bowl. Beat bean mixture into flour mixture on low to medium speed until batter is well blended; fold in walnuts. Spoon batter into prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from sides of dish, about 50 minutes.

MY BLACK BEAN BROWNIES (LOW FAT, LOW SUGAR)

Steps:

• Preheat oven to 350 degrees F.
• Pour beans into a colander and rinse very, very, very well.
• Place drained beans in the large cup of the NutriBullet (or use a blender or food processor).
• Add eggs, almond milk, vanilla and stevia.
• Whiz in NutriBullet, blender, etc. until beans are pureed and mixture is smoothly blended.
• Pour into a mixing bowl.
• Add dry ingredients, mix.
• Add agave, mix, taste and add more if desired.
• Pour into a greased 8 inch square baking pan.
• Bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (Adjust baking time if using a different size pan.
• Immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). Alternatively you can just let them cool in the pan on a rack, but this will take much longer.
• Cut into squares. Can refrigerate remaining brownies by covering them with plastic wrap.

GLUTEN-FREE BLACK BEAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
• Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
• Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
• Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.

CHOCOLATE-TOFFEE-BLACK BEAN BROWNIES

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In blender, place beans and water. Cover; blend on high speed 30 to 60 seconds or until smooth.
• In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.
• Bake 20 to 24 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached.
• Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top of hot brownies. Immediately sprinkle toffee chips over top.
• Let stand about 3 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store covered.

BLACK BEAN AND AVOCADO BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch baking pan with nonstick cooking spray.
• Hand whisk eggs, mashed avocado, and vanilla extract in a large bowl. Add black beans. Puree mixture with an immersion blender, until all of the black beans are mashed and batter is smooth.
• Mix brown sugar and dark cocoa powder together in a separate bowl. Add to batter and blend by hand with a wooden spoon until completely mixed. Stir in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes. Cool completely before cutting and serving.

BLACK BEAN BROWNIES (MIDNIGHT BROWNIES)

Steps:

• Preheat oven to 350 degrees. Lightly spray a 8x8 pan with cooking spray. In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips and stir well. Spread into the 8x8 baking dish. Bake for 20 minutes until toothpick comes out clean. Cool for about 1 hour at room temperature. Frosting: 6 oz fat free cream cheese 1/4 c agave syrup 2 T vanilla extract 2 T semisweet mini chocolate chips, melted Directions for frosting: With a whisk, blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 T of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow to set in the refrigerator for 20 mins.

AVOCADO BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
• Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
• Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
• Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

KATE'S BLACK BEAN BROWNIES SWEETENED WITH MEDJOOL DATES

Steps:

• Preheat oven to 350 F degrees. Generously grease 8" by 8" baking pan.
• In food processor, place dates, 2 cups black beans, and oil or butter and puree until smooth.
• Add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth.
• Taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because dates often vary in sweetness. (I use 1/2 cup cocoa powder because I prefer my brownies to taste like dark chocolate.) Mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. Mixture should taste like rich dark chocolate but not bitter. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
• Pour batter into deep bowl. Add eggs and combine with electric mixer.
• Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan for 30 minutes.
• Allow to cool slightly and cut into 6 pieces. Eat while warm. Store in refrigerator or freeze. Brownies are still delicious when they are eaten slightly cold.

GLUTEN-FREE BLACK BEAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
• Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
• Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
• Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.

HANNAH KEELEY'S BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350°F.
• Rinse beans thoroughly and shake off any excess water. Blend beans and one egg in a food processor until the mixture is completely smooth.
• Melt the butter in a mixing bowl in the microwave. To the butter, add bean and egg mixture, the remaining two eggs, vanilla and baby prunes, and mix thoroughly. Add sugar, flour and cocoa to the bowl; stir to combine.
• Bake in buttered 9x13 pan for approximately 30 minutes, or until a knife inserted in the center comes out clean.

BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
• Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
• Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

CAROL'S BLACK BEAN BROWNIES

Steps:

• Mix all ingredients, except chocolate chips, in a blender or food processor.
• Spread in a greased 8x8 baking pan or mini-muffin pan.
• Sprinkle with chocolate chips, then mix gently.
• Bake at 350 degrees for 20 minutes.