Black Bean Brownies (Low-Sat Fat, Low-Sugar, Low-Carb)

Total Time
Prep 10 mins
Cook 30 mins

I was given a pamphlet on recipes that use beans and the original recipe for these brownies was included. I switched the sugar to Splenda, the eggs to egg substitute (or the same amount of liquid egg whites) and the vegetable oil to canola oil. They're just as good as a traditional brownie but you won't feel bad letting your kids eat them (and eat them they will)!


  1. Preheat oven to 350.
  2. Spray an 8x8 square baking dish with cooking spray.
  3. Combine the black beans, egg substitute, canola oil, cocoa powder, salt, vanilla extract, Splenda and instant coffee granules (if using) in a blender; blend until smooth.
  4. Pour the mixture into the prepared dish. At this point, you can also sprinkle chocolate chips over the top of the mixture, if you're not watching your calories.
  5. Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes.
  6. I've also noticed that the texture gets better after being refrigerated.
Most Helpful

These were very interesting and a decent substitute for normal brownies. BUT having said that, I think I would only make them again if I were desperate. I don't think I puree'd the black beans as well as I should have and that didn't help. My family ate them, but didn't devour them like normal brownies if that gives you any idea.

susanwesla_11587704 August 22, 2013