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My Black Bean Brownies (Low Fat, Low Sugar)

You can add a small or medium banana (very ripe) that you puree with the other liquid ingredients. You can also add up to 1/2 cup melted butter if desired, and as much sweetener as you like. Sometimes I use pinto beans, which make a lighter colored brownie. For a Mexican chocolate taste, add 1/4 to 1/2 tsp. cinnamon.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees F.
  • Pour beans into a colander and rinse very, very, very well.
  • Place drained beans in the large cup of the NutriBullet (or use a blender or food processor).
  • Add eggs, almond milk, vanilla and stevia.
  • Whiz in NutriBullet, blender, etc. until beans are pureed and mixture is smoothly blended.
  • Pour into a mixing bowl.
  • Add dry ingredients, mix.
  • Add agave, mix, taste and add more if desired.
  • Pour into a greased 8 inch square baking pan.
  • Bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (Adjust baking time if using a different size pan.
  • Immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). Alternatively you can just let them cool in the pan on a rack, but this will take much longer.
  • Cut into squares. Can refrigerate remaining brownies by covering them with plastic wrap.
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RECIPE MADE WITH LOVE BY

@coconutty
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@coconutty
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"You can add a small or medium banana (very ripe) that you puree with the other liquid ingredients. You can also add up to 1/2 cup melted butter if desired, and as much sweetener as you like. Sometimes I use pinto beans, which make a lighter colored brownie. For a Mexican chocolate taste, add 1/4 to 1/2 tsp. cinnamon."
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  1. coconutty
    You can add a small or medium banana (very ripe) that you puree with the other liquid ingredients. You can also add up to 1/2 cup melted butter if desired, and as much sweetener as you like. Sometimes I use pinto beans, which make a lighter colored brownie. For a Mexican chocolate taste, add 1/4 to 1/2 tsp. cinnamon.
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