Friday recipe: black bean brownies

September 24, 2010 —

You can’t go wrong with fudge brownies, but I’m intrigued by the secret ingredient in this recipe: black beans. I love hiding healthy ingredients in recipes (like spinach in the green monster smoothie) and more importantly, they keep the brownies low-fat. I’m sure you can’t even taste them.

What’s your favorite recipe substitute?

Black bean brownies

1 (15-ounce) can unseasoned black beans (rinsed and drained)
4 ounces unsweetened chocolate
1 tablespoon light butter
6 egg whites
2 cups sugar
3 tablespoons all-purpose flour
2 tablespoons instant espresso coffee powder
1/2 cup chopped walnuts


  1. Preheat the oven to 350 degrees.  Spray a 9X13 pan with nonstick vegetable spray.
  2. Place the chocolate and light butter in a small microwaveable bowl.  Microwave for 60-90 seconds, stirring every 30 seconds until smooth.
  3. In a food processor or blender add the drained beans and 2 egg whites.
  4. In a large bowl combine the bean puree, sugar, flour, espresso powder, and the remaining egg whites. With an electric mixer, beat until well combined.  Mix in the melted chocolate.
  5. Pour the brownie mixture into a prepared pan.  Sprinkle the walnuts on top of the brownie batter.  Bake for 30 to 35 minutes until the brownie pulls away from the sides of the pan.