I don't know who invented Black Bean Brownies. I do know that black beans are very nutritious, packed with protein and fiber; and there are countless recipes for Black Bean Brownies in cookbooks and on the Internet. Everyone has a variation. The scratch recipes range from austere to decadent. The former usually employ sugar substitutes, little to no flour, and bananas in place of fat. The more decadent versions use white and/or brown sugars, chopped chocolates, and plenty of butter.
One particular recipe intrigued me because it required only two ingredients. "Take a can of black beans," it directed, "smash the beans up and mix them and their liquid with a box of brownie mix..."
The recipe promises if you bake these up, you'll get delicious results. Not so much! Let me save you time and money. The 2 ingredient recipe yields a pan of rubbery brownies that my husband and I found inedible.
So, okay, that recipe was the equivalent of an urban legend. Undaunted, however, I forged ahead, experimenting until I found a brownie mix recipe for Black Bean Brownies that would work, and I did! The recipe I'm sharing with you today produces a nice chocolate brownie with a fudgy texture and flavor.
The acid test for me comes from my husband (and partner in crime writing), who pulls no punches when it comes to my ideas, my writing, or my recipes. (And of course I do the same for him. :)) While the 2-ingredient "urban legend" brownies were thrown in the trash, THESE were eaten right up. "You can't taste the beans!" Marc declared in happy surprise, and reached for seconds.
We both found these babies fudgy, chocolaty, and very tasty, especially with a hot, fresh, cuppa joe. If you make them, we hope you'll enjoy them, too.
Black Bean Brownies
To download a PDF version of this recipe that you can print, save, or share, click here.
My Coffeehouse Mystery readers may recognize these brownies from A Brew to a Kill, which makes them a bonus recipe for the book.
I also plan to blog a from-scratch Black Bean Brownie recipe for you soon. So come on back now, y'hear? :) For today, here's my easy version...
in my long-running culinary mystery series. To view the book's recipe section, click here. >>>
1 cup of canned black beans,
low- or no-sodium
1 box of chocolate brownie mix
(regular or low fat, approx. 19+ ounce size)
1/3 cup water
2 large eggs, lightly beaten with fork
2 tablespoons canola oil
Step 1 - Prep a 13 x 9-inch baking pan by lining the bottom with parchment paper and lightly coating the sides of the pan and the parchment paper with non-stick cooking spray.
Step 2 - Drain your canned black beans, wash them well, and drain again. Measure out 1 cup of the black beans and run them through a food processor until they are puréed and completely smooth.
Pour the bean purée into a mixing bowl. Sift in the brownie mix (to prevent clumping). Add the water, canola oil, and eggs. Mix well but do not over-mix. Most brownie mix recipes suggest 50 strokes with a large spoon, and that's fine. Just be sure that all of the dry mix is completely blended into a smooth batter. (I use a fork to mash any small stubborn clumps against the side of the bowl.) Pour into prepared pan.
Step 3 - Bake in a well preheated oven at 350 degree F. for 25 to 30 minutes. Remove pan from oven, allow brownies to cool before cutting and...
|Yes, this is me - Cleo Coyle|
Learn about my books here.
Friend me on Facebook here.
Follow me on Twitter here.
~ Cleo Coyle, author of
The Coffeehouse Mysteries
To get more of my recipes, enter to win
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes.