By calouste on September 24, 2007
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"These are flourless brownies made with pureed black beans! You won't believe it! You can substitute spices for the vanilla. I used about 1 tsp. Penzey's Apple Pie Spice and it was terrific."
Serving Size: 1 (42 g)
Servings Per Recipe: 16
"A-MA-ZING! Just found out I was gluten intolerant recently, and have really been craving some chocolately pastry treat. These are without a doubt the best brownies I have ever made. Way better than anything boxed. They are not your traditional brownie consistency, more like fudge, but that's the way I like them! Make sure you use CANNED black beans. Organic with low sodium is the best way to go. Make sure to really blend the ingredients well to get the beans into really fine particles. I used a blender and it worked great. I added an extra tbs of chocolate to make them super tasty. My boyfriend was dubious and even he liked them! For the reviewers who said they tasted like beans: you must have done it wrong, because I have no idea what you are talking about. These taste great!"
"Ok shocking but true we all loved these. I have made these several times and have been adding 1 1/2 teaspoons of both baking powder and baking soda to the recipe. It makes them more cake-like which I like a little better.also like other comments said. i actually push the kids to eat them now for a snack . BUT NO one knows the secret of the beans inside."
"I made these last night. I followed the advice of some of the other reviews and added 1 more TBSP of cocoa powder and 1 1/2 tsp of both baking soda and baking powder. They turned out great, very moist."
"These are good but not as great as I had hoped. I could defiantly taste the bean texture and favor but I made them with dried beans and they might not be good for this recipe. Overall fine for a snack and I will probably try again with canned beans instead. Thanks for the recipe.
Update: I have been make these for 2 years since my first review. They are without doubt my FAVORITE BROWNIES EVER!!! Defianlty use cannned beans and up cocoa powder to 1/3 cup. I usually use only 1/2 cup of sugar and they are perfect that way. I have also tried to replace the oil with 2 mashed up banana and they still turned out great. Also, dried cranberries and almonds are awesome in these.
Thanks Again for the Amazing Recipe."
"Simply delicious. I made a few changes - substituted agave nectar for the sugar, added 4 ounces chopped 80% chocolate and some ground nuts to have a firmer texture. My really very picky and sweet addicted mother in law raved about them, and a friend, who runs Germany's largest pralinÃ© club and is most critical concerning chocolate items, was positively astonished. He was the only one to discover that they have to be made from something other than flour, but he didn't mind because he liked both texture and flavour. Great way to feed some proteins to chocoholics, they will be a keeper!"
"Love these brownies! I have gotten so many people to try them and no one believes that there's beans instead of flour. They are very moist and perfect amount of chocolate and throwing everything in the blender...what could be easier? I added 1/2 tsp each of baking powder and baking soda to make them a little more cake-like. Our new favourite brownie recipe!"
"Loved them! My husband added mint extract to them. Wow!"
"These are great! Very easy to make, and I love that I had something to make for both of my sisters. One eats gluten-free, the other eats dairy free and both had a yummy treat. I used 5 tablespoons of cocoa, and I pureed the beans well before adding in the other ingredients. I used the food processor. They come out of the oven nice and tall, but beware, they shrink. My dad liked them, my sisters liked them, and one of my kids preferred them to regular brownies. BTW, 16 brownies from an 8x8 pan is not a reasonable portion size. :) We cut them into 16, but then each ate two. :)"
"I used stevia and was sadly disappointed."
"This brownie is awesome! My daughter is gluten sensitive and I'm with Celiac so this is right up our alley! I added a teaspoon of instant espresso and a half teaspoon of baking soda & powder. I only used a half cup of sugar.I also put some peanut butter & chocolate chips with walnuts on the top and baked as directed.For those that are stating that's its dry and crumbly,I used large eggs,and the amount of oil called for. And put it all in a food processor and let it mix for at least 5 minutes until very smooth. You would never know that the base of this recipe was beans....I plan on keeping it that way! ;)"
"These were really good, and I could not taste the beans at all. My only complaint, if it can even be called a complaint, is the serving size; it is supposed to make 16 brownies, but they are more like brownie bites than brownies, I'd say realistically it is closer to 9 servings. I added the baking soda and powder as suggested and they were very cake like indeed, I think next time I will leave them out just to see the difference in texture, I think I also want to try making them with egg replacer instead of eggs as I am a vegetarian who is trying to go vegan. I did make one more addition, a dark chocolate and peanut butter ganache made in the microwave with 2oz dark chocolate, 1 tbsp Adams peanut butter, a couple tbsp almond milk, a tsp Earth Balance spread and a couple packets of stevia; the ganache was fabulous on the brownies and divided into 9 servings only added 57 calories to each serving."
"Fabulous option even if you aren't gluten free. My food processor isn't the greatest, so I'll be adding chocolate chips in the future to mask the occasional bean chunk :) I'll probably add a little more cocoa powder next time too, not quite chocolatey enough for me. These will be a great substitute for the ridiculously expensive energy bars my husband likes to take to work."
"My kids and I loved, loved these and Hubby really liked them as well. They were very dense and fudge-like and not too sweet. We will definitely be making them again as well as playing with the recipe some (doing things like trying with nuts, trying to make more cake-like etc).
Edited to add: I have made these several times and have been adding 1 1/2 teaspoons of both baking powder and baking soda to the recipe. It makes them more cake-like which I like a little better."
"Dang. These are bomb diggity. I added 7 Tbs. of protein powder and I used honey instead of sugar. I added the baking powder and the soda. I put them in a larger pan and and I cut them to look like protein bars. Yum Yum Yum."
"We are now a largely gluten free household. I had tried one other black bean brownie recipe and it was supposed to be fudgy but was dry. This recipe is SUPER FUDGY. I poured my brownies as cupcakes. They rose a bit in cooking, but then sunk and became dark and fudgy as they cooled. YUM! The batter is thin and pourable. So one warning: the chocolate chips SINK in the batter. If doing cupcakes like we did...then you may want to add the chocolate chips AFTER you pour them and then kind of sink them a bit with a toothpick. This ensures more even distribution of the chips. Second little warning: DO NOT LICK THE BATTER! These are not good until baked as most bean goods are not. I promise the finished product is worth the wait anyway :-)"
"I admit, I was nervous about trying these, but they turned out awesome!! I added a bit of baking soda and baking powder, and made sure to taste the batter before cooking to ensure there was enough cocoa and sweetener(I used stevia). Even after I told the kids what they were made out of, they asked me to make more. We went from rarely eating brownies in this house, to making them weekly! :)"
"this recipe is a life saver , im going to try everyones tips also to see how they turn out I have a chocolate craving every once in awhile and these do the trick. whoever came up with the original recipe is a genious. as well as everyone elses ideas and adding odds and ends 2 my brownies they r delicous."
"So easy to make. Also very tasty."
"Oh my gosh, LOVE these. I put all the ingredients in food processor until very smooth. Batter was kind of thin, but baked perfectly. Very moist. So easy to make. Will be making these again!"