Pureed black beans replace some of the butter used in brownies. Their earthy flavor and dark color are great matches for chocolate.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Notes

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

Reviews (2)

71 Ratings
  • 5 star values: 19
  • 4 star values: 22
  • 3 star values: 20
  • 2 star values: 6
  • 1 star values: 4
Rating: Unrated
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.
Rating: 5 stars
These were a little time consuming to make, but very good!