Black Bean Brownies


Black Bean Brownies

Black Bean Brownies
25 Min

The first time we tried these Black Bean Brownies, we couldn't believe how rich and fudgy they were! No one here would have guessed that they were diabetic friendly, or that they were made with black beans! It's safe to say, we can't get enough of 'em!

What You'll Need

  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon canola oil
  • 1 tablespoon fat-free milk
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar-free semisweet chocolate chips

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray and line with parchment paper.
  2. In a blender, combine all ingredients except chocolate chips; blend until smooth. Stir in chocolate chips until combined. Pour batter into prepared baking dish.
  3. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Allow brownies to cool completely before cutting into squares.

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 77
  • Calories from Fat 11
  • Total Fat 1.2g 2 %
  • Saturated Fat 0.5g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 3.0g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 23mg 8 %
  • Sodium 87mg 4 %
  • Total Carbohydrates 16g 5 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 9.6g 0 %

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Just made this receipe in an 8 x 8 pan, so it took longer to cook. I just had some and you could still see the whole bean. Should I have mashed it up first? Did say so. Also it wasn't very sweet, I used stevia instead of sugar. I use this all the time...If I make it again I will add more stevia...

In a blender, combine all ingredients except chocolate chips blend until smooth. This is literally the first part of step 2. That's how you shouldn't have whole beans.

I made this recipe for the first time this week and we both LOVED it! It was moist and delicious, even a couple of days after we made it. I also used Splenda for it instead of white sugar due to dietary restrictions. I do wish this recipe and others on this site had nutrition information (such as calories, carbs, protein, fat and such) to help those of us who have to read labels and watch those things. I would like to know how to track this for my diet. Thank you for a great addition to my dessert plan.

It is on there below the recipe. You have to click on it. I look at carbs...16 with 2 fiber...

Is this recipe gluten free? If not what do I have to substitute?

Hi! Yes these brownies are gluten free. :)

I have found that if you use just a fraction of the sugar, you will still get the rise needed. You can make up the rest with a sugar substitute.

I would agree with the negative comments about added sugar! Some of your recipes have sugar substitutes but not all. It would be extremely helpful IF they all had sugar substitutes.

Hi there! For this particular recipe we chose not to use a sugar substitute because it falls within the guidelines of allowed-sugar. We realize that not everyone likes sugar in their recipes and we also realize that not everyone likes sugar-substitutes in their recipes, which is why we try to offer a wide variety. We also realize that not every recipe will work for every person based on dietary guidelines. For this recipe you can absolutely use a sugar substitute. Thanks for reaching out to us!

My batter was real runny and my brownies are falling apart. I did bake it in one of those brownie pans that have the dividers. I also used Truvia for the sugar.

I make this recipe a lot. written, the batter is thick and takes time to get out from the blender blades. My solution is to put all the wet ingredients including beans and eggs into blender and beat until uniformly light brown. Meanwhile, put remaining ingredients including choc. chips into a bowl. Add wet to dry in the bowl and use spatula or spoon to blend. I double the recipe and use a 9x13 pan bake 25-30 min in convection oven. They freeze well.....but even then they are so YUMMY they disappear fast! ENJOY!

All my friends/neighbors think this is the best brownies they have ever had and are totally surprised about no flour and the beans. My husband loves these and had me make some for his birthday. He is in rehab with compound fracture of the leg. He passed them around to the other patients and therapist and they all loved these brownies.

Good morning! We are so glad to hear that you, your family, and your friends love this recipe! Thank you so much for commenting, and we hope your husband makes a quick recovery. :)

My Doctor would totally disagree! He says stay away from sugar entirely!! I use Splenda for all my recipes & my sugar readings are good & I still satisfy my 'sweet tooth'. Thanks for the recipes. I just tweak them using what I am allowed.

Hi Sherry! Please continue to follow the advice of your doctor. Everyone's diet allows for different things, so it is best to listen to your medical professional. We love that you enjoy the recipes, and tweak them to meet your needs! :)

how come these are not made with sugar substitutes like splenda in stead of sugar? Sugar can cause blood sugar spikes for Diabetics?

Hi! According to the American Diabetes Association: "Research around this issue has shown that while the type of carbohydrate can affect how quickly blood glucose levels rise, the total amount of carbohydrate you eat affects blood glucose levels more than the type. Now experts agree that you can substitute small amounts of sugar for other carbohydrate containing foods into your meal plan and still keep your blood glucose levels on track. That doesn't mean you can eat all the sugar you may want. Most sweets contain a large amount of carbohydrate in a very small serving. So you need to be sure to have a small serving." To get more information on this topic, please visit: == t-can-i-eat/understanding-carbohydrates/sugar-and- == desserts.html


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