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Triple-Chocolate Brownies

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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

Ingredients

Directions

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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Reviews

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How would you rate this recipe?
71
  • 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.
    Reply
  • Mygirl2
    10 JAN, 2012
    These were a little time consuming to make, but very good!
    Reply

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