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Triple-Chocolate Brownies

Recipe photo courtesy of Scheimpflug Digital

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

Source: Everyday Food, January/February 2012
Total Time Prep Yield



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.

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How would you rate this recipe?
  • 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!

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