Best 7 Chocolate Toffee Black Bean Brownies Recipes

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.

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.

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.

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.

CHILLI CHOCOLATE & BLACK BEAN BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth.
• Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don't get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
• Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares. Will keep for a few days in a tin at room temperature, and 1 week in the fridge.

CARAMEL TOFFEE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. In a small bowl, combine caramel topping and milk; add to batter and mix well. Fold in toffee bits; set aside., In a microwave, melt butter and chocolate. Beat in eggs, sugar and vanilla; gradually beat in flour. , Spread half of brownie batter into a greased 13x9-in. baking pan. Drop caramel batter by spoonfuls onto brownie batter; swirl to combine. Drop remaining brownie batter on top., Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

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.)