Black Bean Brownies

onlinements 163

1. 

   Heather March 16, 2014 at 4:14 am MST

   THANK you sooooooooo much for posting these amazing brownies. I made them yesterday for my Family and the guys had 2 each :-):-):-):-):-):-):-):-):-):-):-)

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2. 

   Michelle P March 16, 2014 at 8:06 pm MST

   These are so awesome! I fed them to my family and a couple friends, THEN asked what they thought and they all loved them! My husband even said to keep the recipe after finding out it was made with black beans! Thank you!!

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3. 

   Andrea March 18, 2014 at 3:13 pm MST

   They’re in the oven….fingers crossed!!!!!!!

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4. 

   ilse March 18, 2014 at 11:48 pm MST

   Just made these tonight! I used applesauce instead of oil to make them a little bit healthier. So yummy and are only 148 calories per serving, plus have fiber that a typical brownie doesn’t!

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  Sherri Painter March 11, 2018 at 12:56 pm MST

  How much applesauce did u use for the recipe

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  Diane March 13, 2019 at 6:46 pm MST

  How much applesauce did you use

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5. 

   Luz July 7, 2014 at 4:39 pm MST

   Thank you! These were delicious! I followed the recipe pretty closely- only cut the sugar a bit and added powdered stevia. They came out so delicious! I will definitely be making these again.

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6. 

   Elaine July 16, 2014 at 1:24 pm MST

   Is there no flour?

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  Luz July 21, 2014 at 2:19 pm MST

  Nope! Try ’em out 🙂

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  alisha January 18, 2015 at 11:28 pm MST

  black beans is a substitute for flour

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7. 

   Marie August 2, 2014 at 6:42 pm MST

   Best brownies ever!!! Thanks for the amazing recipe!

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8. 

   stacy September 23, 2014 at 12:09 am MST

   Can I use agave instead of sugar?

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9. 

   eve November 1, 2014 at 12:04 pm MST

   Could you substitute honey or maple syrup for the sugar?

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  Kathy November 5, 2014 at 2:28 pm MST

  You can substitute honey. Here is the method of doing so; https://www.ehow.online/how_7541622_substitute-granulated-sugar-honey.html

  This recipe looks great and I cannot wait to try it. I will be using raw sugar instead of white granulated.

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10. 

    Rebekah Martin November 15, 2014 at 5:17 pm MST

    I’ve got these in the oven now. Can’t wait to try them.

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11. 

    cheri December 14, 2014 at 4:46 pm MST

    Thank you for this awesome receipe!
    I didn’t have black beans in the pantry so I used a can of chickpeas & they were still brilliant.
    I also reduced the sugar to a half cup & they were plenty sweet enough 🙂

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  Lina (Hip's Modern Martha) December 14, 2014 at 8:40 pm MST

  How great! Thanks

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12. 

    Shannon March 17, 2015 at 1:08 pm MST

    These are fantastic brownies. My chocoholic husband has no clue these are made with black beans and even onlinemented on how chocolatey and moist they were. A definite keeper. Thanks for sharing!!!

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13. 

    Emma March 28, 2015 at 12:50 pm MST

    i just made this brownies with the exact recipe but there falling apart and not sticking together! Any suggestions?

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  Jennifer B. March 28, 2015 at 3:59 pm MST

  Even with the eggs, are you saying the batter is dry and falling apart?

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14. 

    josee soucy April 3, 2015 at 11:56 am MST

    How many calories???

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15. 

    Joy April 10, 2015 at 11:33 am MST

    Are the eggs in this recipe large or medium? Or does that matter?

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16. 

    Rachel April 23, 2015 at 3:56 pm MST

    I’ve never tried replacing flour with beans before this recipe but I am not loving these. The only sweetness is in the choc chips on top. The brownies themselves seem very bland. I probably won’t make these again. 🙁

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  Amanda March 21, 2017 at 11:45 am MST

  Obviously you missed the 3/4c of sugar. My batter tasted plenty sweet. Also, the salt is imperative. Brings out the sweetness.

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17. 

    Allison May 2, 2015 at 6:35 pm MST

    I made these tonight and they were amazing! I used coconut oil, so you can just taste a tropical flair but it isn’t overwhelming at all. I sprinkled them with flax seeds in addition to the chocolate chips and the texture they add contrasts really well with the fudgy, fluffy brownie.

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  Caitlin January 3, 2016 at 3:26 pm MST

  Did you melt the coconut oil before baking? I used coconut oil as well last night and it was more of a fudge than a brownie. Great taste though.

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18. 

    Kerri Lorens Budde May 20, 2015 at 12:52 pm MST

    What size pan?

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  Lina (Hip's Modern Martha) May 20, 2015 at 12:55 pm MST

  I used a smaller square pan – about 8 inches I believe.

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19. 

    Audra M May 27, 2015 at 12:16 pm MST

    I used applesauce in place of the eggs and coconut oil instead of veg oil…do they need time to cool and firm up? They were still pretty gloopy/moist after being out of the oven for 10 minutes or so…

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  Jennifer B. May 27, 2015 at 12:24 pm MST

  I cannot say for sure in this recipe, but when my little one had an egg allergy, we never could get brownies to set up if we baked with applesauce. They still tasted good, but we pretty much had to eat them with a spoon.

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  Audra M May 30, 2015 at 5:53 pm MST

  Yes, that’s how they turned out…spoon required but REALLY good! Next time I’ll try it with the eggs just to onlinepare. Thanks!

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20. 

    Kristin July 7, 2015 at 1:57 pm MST

    Heya! Could you make these with one less egg? 3 seems a bit much.

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21. 

    Ananda July 25, 2015 at 8:54 am MST

    I’ve heard that coconut oil tends to be greasy. Plus, it’s onlinepletely liquid at temps over 75 degrees. I would sub the eggs with banana and use applesauce for the oil.

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22. 

    Mary August 5, 2015 at 7:55 pm MST

    WOW! I had my doubts when I tasted the raw batter, but these are delicious!!!! So fluffy and moist – I’m not too keen on how much sugar was used but these are definitely a new staple in my kitchen! Awesome recipe!

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23. 

    Joy Bouget August 7, 2015 at 7:59 pm MST

    Mine weren’t fluffy. More like a dry fudge. I followed the exact instructions. 🙁

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24. 

    Jackie August 14, 2015 at 7:02 pm MST

    Just made them and they were delicious! Used coconut oil but will try applesauce next time.

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25. 

    Susan August 25, 2015 at 11:36 am MST

    I can hardly wait to try this!

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26. 

    Cyndi August 31, 2015 at 9:30 am MST

    I made these this weekend and they were fantastic! Thanks so much for posting. I don’t like black beans but I can eat these a bunch. My husband loved them also and he added walnuts to his side and went over the middle, not fair. Guess I need to make some more.

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27. 

    Fo October 23, 2015 at 4:40 am MST

    How can I make this recipe diabetic friendly? I really want to try this recipe!!

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  Eric D Scott December 21, 2015 at 7:40 pm MST

  Use Splenda instead of the sugar that should help out.

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  Jubee October 25, 2018 at 9:34 pm MST

  Total diffrent taste n texture so has to really investigate right amount cant just use 3/4 cp splenda lol smh

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28. 

    Maude November 1, 2015 at 2:55 pm MST

    Tried the recipe, a little dry but tasty.

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29. 

    Kimi November 8, 2015 at 1:21 pm MST

    I also blended in my blender and I add some instant coffee! Wonderful!!!

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30. 

    Frank Evans December 7, 2015 at 6:46 pm MST

    I didn’t have any black beans but I was able to substitute finely ground wheat. They were still delicious!

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31. 

    Yani February 6, 2016 at 9:42 pm MST

    THANK YOU, THANK YOU, THANK YOU!!! These brownies are amazing. I’ve made them now several times for family and friends. I knew they were a hot when my 4 year old son ate one and asked for 2 more. I substitute with Truvia baking white sugar and use semi sweet chocolate chips and it’s absolutely perfect. 🙂

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32. 

    Grandma G March 21, 2016 at 10:04 pm MST

    Made the brownies today. They really taste like brownies,moist and chocolatee,I used 1 less egg,1 less tsp oil,
    Added 1 tbs flaxseed meal,and substituted Splenda

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33. 

    Julie May 22, 2016 at 6:40 pm MST

    For a bit of a kick, I added 1/2 tbsp more cocoa, 1 tsp sea salt (instead of the pinch), 3 tsp cinnamon and 1 tbsp chili powder. Super good!

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34. 

    toastqueen May 23, 2016 at 8:31 am MST

    Is it 1.5 cups of dried beans cooked, or 1.5 cups of the final product (soaked and cooked, and then measured)?
    Thanks!

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  Lina (Hip's Modern Martha) May 23, 2016 at 4:24 pm MST

  Cooked

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  toastqueen June 3, 2016 at 1:47 pm MST

  Thanks!

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35. 

    Mary Ann January 22, 2017 at 10:00 pm MST

    This is the go to recipe for brownies in my house. I use only half cup cane sugar and sprinkle with half butterscotch, half chocolate chips. Also put the half cup chips in the batter. Perfect! Especially good cold. Yum!

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36. 

    Laura May 1, 2017 at 1:39 pm MST

    I’m going to try these tonight.
    Laura @ flowersinmybasket.blogspot.online

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37. 

    Dee August 2, 2017 at 12:15 pm MST

    As is there a calorie break down on these? They’re awesome!

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38. 

    Terry September 25, 2017 at 7:15 pm MST

    Made these today (Sept.25/17)
    Yummy !
    I decreased the sugar by abit (1/2 c)

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39. 

    Dilyn October 10, 2017 at 11:26 am MST

    Thanks for the recipe!! I’ve made these several times and they’re so delicious. They’re easy and turn out perfect every time! I am making them for a party onlineing up and want to double it. Could I double everything and bake it in a 9×13 or should I just make 2 8×8’s? If 9×13, what would the bake time be?

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40. 

    Sherri Painter March 11, 2018 at 1:05 pm MST

    I would like to use applesauce in place of sugar so how much would i use. Thanks

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41. 

    Anna February 17, 2019 at 7:53 pm MST

    These were delicious! Thanks for sharing- I’ve been wanting to get this type of brownie for a while, and was pleased to find this recipe was easy and very tasty indeed !

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  Lina D (Hip2Save Sidekick) February 17, 2019 at 8:29 pm MST

  Oh perfect! Thanks for sharing ❤️

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42. 

    Qian July 9, 2019 at 7:22 am MST

    Hello there, I try this recipe and followed the instructions however the brownie turned out dry and hard after baking for like 18 mins . Is there anything I should look out for ?

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  Philip May 17, 2020 at 2:16 pm MST

  It’s been almost a year since your onlinement, but perhaps you’d still like an answer.
  Assuming that you followed everything as in the recipe, the answer is likely to be that your oven is “at fault”. Perhaps its thermometer is broken and it heats to a higher temperature than indicated. If that is consistently the case, you should’ve encountered this issue with other cooking endeavours too. My oven has a variety of different settings that one can select from (fan, grill etc.), although I must admit that I am not all too sure what one should select (ok, count grill out for this). In theory I believe a fan would result in quicker drying.
  Significant impact on dryness of brownies in general:
  Temperature: 350°F are near 180°C (just in case you converted and made a mistake in doing so)
  Exposed surface area of brownie batter: Specified as “8×8”. Assuming that this is in inches that equates to approximately 24x24cm.

  Reply