advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Triple-Chocolate Brownies

Nut lovers can add 1/2 cup chopped walnuts to the brownies. Walnuts pack a good dose of heart-healthy omega-3 fatty acids as well as protein and fiber. Pureed black beans replace some of the butter used in most brownies. Their earthy flavor and dark color are great matches for chocolate.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Triple-Chocolate Brownies

Photography: Scheimpflug Digital

Source: Everyday Food, January/February 2012

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking pan
  • 1/4 cup black beans, rinsed, drained, and pureed until completely smooth
  • 3 ounces semisweet chocolate, chopped (1/2 cup)
  • 2 ounces unsweetened chocolate, chopped (1/3 cup)
  • 1 1/3 cups sugar
  • 2 large eggs, plus 1 large egg white
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder

Directions

  1. Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.

  2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.

Cook's Note

Store brownies in an airtight container, up to 3 days.

Reviews (2)

  • shiraec 25 Jan, 2014

    Pretty good for low-fat brownies (these have about 1/4 the butter regular brownies do). I would have liked them to be more richly chocolaty tasting - if you subbed some of the semi-sweet for more unsweetened chocolate you could achieve this. My bean puree wasn't that smooth, and the little chunks of bean were kind of weird to chew on - like nutmeats. I probably won't make it again, but if you're looking for a low-fat brownie recipe, this could be a good option.

  • Mygirl2 10 Jan, 2012

    These were a little time consuming to make, but very good!

Related Topics