Black Bean Brownies (Sbd)

"A great low carb snack! These are not as rich or as moist as traditional brownies but they really satisfy those "baked goods" cravings."
photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:




  • Preheat oven to 350°F.
  • Mix all ingredients in a food processor or blender until smooth-you will have to scrap down the sides a few times to make sure it is evenly blended.
  • Pour into an 8x8-inch pan sprayed with non stick cooking spray.
  • Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.
  • Sprinkle additional cocoa powder on top if desired.
  • Cover with saran wrap to keep fresh or freeze in individual pieces and defrost in the microwave whenever those munchies set in!

Questions & Replies

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  1. Mine turned out excellent! The only thing I changed was adding 1/2 cup egg substitute for 2 of the eggs. Used the applesauce option too! Yummy!! My 16 year old even likes them! They are very moist and a bit more like cake than brownies, but what's wrong with that? I used a Vitamix to blend everything.
  2. These are AWESOME!!!!! I'm starting on SBD tomorrow (after grocery shopping) but made these for our bbq tonight - made them exactly as posted with the exception of adding 1 extra tbsp of apple sauce (so 3 instead of 2). Otherwise exact. and WOW!!!!! these are absolutely fantabulous! I may even put a bit of sugar free strawberry jam on them (once i'm on phase 2)... but DEFINITELY a keeper!
  3. Honestly, this wasn't that great. The batter tasted delicious, but the finished product? Not so good. It was too crumbly, too dry, not dense or fudgy enough, and it wasn't very sweet! I used xylitol and stevia, and in the batter it taste like it was going to turn out wonderful, but alas, it did not. If I made these again I would probably use more chocolate, more vegetable oil, more vanilla, more sweetener, and add a handful of semi or bittersweet baking chocolate. I also thought swirling some peanut butter in would taste good. I could definitely taste the beans after it'd been baked, not very strong, but it was there.
  4. Unfortunately I have to say my husband and I didn't love these. I used a mixer but a food processor would have broken up the beans much more. Sometimes you'll bite into a bean and as much as I love beans they aren't pleasant in a brownie. I felt the recipe was lacking in chocolate flavor, perhaps carob chips would help. I used cream cheese instead of ricotta, not sure of the difference that made. I hoped it would give it a richer flavor as sometimes fat free ricotta can be granular, but there was no richness. My batter was very thin but it did bake up with plenty of height.
  5. Excellent for kids (and adults). These really tasty brownies are easy to make and were devoured by several children of our acquaintance. Just to be on the safe side, I increased the cocoa powder to 1/3 cup (approx 5 TBSP) but I doubt that was necessary. I also used real sugar instead of Splenda since I am not on the South Beach Diet and am suspicious of Splenda for the kids. Finally, based on other reviews, I added a little yogurt (again to be on the safe side). I did these a second time as cupcakes. They puffed in the oven but fell flat when removed. They were still quite tasty. For, The texture reminds me of plum pudding, especially when warm. I've seen other similar recipes that skip the powdered milk and ricotta cheese so if you don't happen to have those on hand, you should still give these a try.


  1. This is a great recipe. My husband likes these even more than the real brownies. When I first made them I found them to be a bit dry but then I thought to modify the recipe just a little and they turned out even better and very moist. I only put in 3 eggs, left out the ricotta cheese and oil and added 3 tablespoons of lowfat plain yogurt instead. After they cool I have them with a no sugar pudding frosting that is also very yummy. This is the best recipe I have found since I've been on SBD. It sure has saved me! Thanks.



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