You will never guess the secret ingredient that makes these brownies "skinny." (Okay, maybe you will because it's kind of a trend going around the health world these days!) It's... black beans!! But don't worry, I conducted an experiment and fed these to my mother without telling her the secret ingredient, and she was so shocked when I told her! She had no idea. Basically, these are chocolatey, delicious brownies without all the fat and calories of a normal brownie. It's a win-win! Enjoy!
Cost per serving: $0.39
Calories per serving: 87
Equipment you'll need: blender or food processor, 8x8 pan, large mixing bowl
Ingredients: makes 9 servings
1 can (15 oz) black beans, drained and rinsed
2 whole bananas
2 Tbsp almond milk (more if necessary for blending)
1 tsp liquid stevia
1 Tbsp agave
1/4 cup cocoa powder
2 tsp cinnamon
1 tsp vanilla extract
1/4 cup quick oats
1 can (15 oz) black beans, drained and rinsed
2 whole bananas
2 Tbsp almond milk (more if necessary for blending)
1 tsp liquid stevia
1 Tbsp agave
1/4 cup cocoa powder
2 tsp cinnamon
1 tsp vanilla extract
1/4 cup quick oats
Method:
1. Preheat oven to 350F and spray 8x8 pan with cooking spray.
2. If using a regular blender (as opposed to a high-speed blender or food processor), mash beans in large bowl. If using a high-speed blender or food processor, skip this step.
3. Combine all ingredients except oats in blender or food processor, and blend until smooth. Scrape the sides as necessary.
4. Transfer to bowl and mix in oats.
5. Pour batter into pan and bake for 30 minutes (or until a toothpick inserted in the middle comes out clean).
1. Preheat oven to 350F and spray 8x8 pan with cooking spray.
2. If using a regular blender (as opposed to a high-speed blender or food processor), mash beans in large bowl. If using a high-speed blender or food processor, skip this step.
3. Combine all ingredients except oats in blender or food processor, and blend until smooth. Scrape the sides as necessary.
4. Transfer to bowl and mix in oats.
5. Pour batter into pan and bake for 30 minutes (or until a toothpick inserted in the middle comes out clean).
This recipe was adapted from Lindsay Nixon's original recipe. Find it here.
These were very good! I made them for dessert tonight. I tried another recipe for black bean brownies before, but they tasted more beany. This recipe tasted like it was made with flour, like a real brownie, and not like beans at all. One question: should these be stored in the refrigerator, or would it be all right to leave them out on the counter in a covered container? I suspect that they freeze well too.
Hi Christina! Glad you liked this recipe! I think leaving them out for a day or two would be fine, but I'd probably move them to the fridge after that. I've never tried freezing them, but I don't see why that wouldn't work 🙂
I went ahead and put these brownies in the refrigerator last night. When I had a brownie today, it was so rich and fudgy! Storing the brownies overnight in the refrigerator definitely improved the taste.
Yes!! I find with most of the baked goods I make they are actually better the next day! I'm not sure why... but so glad you liked them even more on day 2 🙂