Spicy Black Bean Brownies
Yesterday, I wrote about my friend who recently discovered she has a wheat intolerance. This is another recipe I made for her. If you have never tried a black bean brownie, do not be afraid. When made correctly, YOU CAN’T TASTE THE BEANS. The brownies are a delicious alternative chocolate treat for those with dietary concerns. They contain no flour and are packed with protein and fiber. In fact, they make for a great breakfast on the go. I repeat, YOU CAN’T TASTE THE BEANS.
While black beans are traditionally used in a bean brownie, consider trying any other beans as well. Garbanzo beans and kidney beans also work very well in this type of recipe.
It is important to let these cool down all the way before you eat them. They are pretty gross when they are warm. They really need to cool down to achieve the proper texture. I might even suggest refrigerating them overnight.
Spicy Black Bean Brownies
- 15oz can Black Beans(rinsed and drained)
- 2 oz Dark Chocolate, melted
- 1/2 cup Cocoa Powder
- 2 Eggs, 1 Egg White
- 1 tsp Baking Powder
- 2 Tbs Oil
- 1 tsp Vanilla Extract
- 1/4 cup Plain Yogurt(fat free)
- 1/2 cup Honey
- 1/4 cup Sugar
- 2 Tbs Hot Paprika(or chili powder of your choice)
- 1 Tbs Cinnamon
Preheat oven to 350 degrees. Combine all of the ingredients in a food processor or blender, and run until smooth. Pour batter into a baking dish coated with cooking spray. Bake for 30 minutes. Let brownies cool for at least 2 hours before serving.
Enjoy!
Healthy brownie… love it.
This is such an awesome idea!! Brownies packed wirh protein! Score!!
I made these just recently and you are SO right you cannot taste the beans and they were soooooo delicious. I was really quite impressed with how good they were.
I love black bean brownies…not sure what I think about the spicy and sweet mix.
I hope your friend enjoyed these little lovelies!
You can always leave out the chili powder, if you aren’t into the chili and chocolate thing.
I am saving these. I had some black been fudge over the holidays and it was just delectable. I love the idea of doing this with the brownies – they look fudgy and satisfying.
These look great! I love chocolate-chili combos
Just one question, how big was the can of beans you used? They come in several sizes here. Also, do you think it would work with other kinds of beans, like kidney beans or white beans?
15oz can of beans and yes, you could use any bean. There are suggestions for other beans to try in the post:)
did you use a square pan or a rectangle pan? Thanks!
I used a 7×9 rectangle pan.
is there any way to replace the honey in this recipe? Baking these for someone who has a slight allergy
Agave or sugar would work great. Just cut back the agave a bit if you use it, because it is sweeter than honey.