Gluten-Free Black Bean Blender Brownies

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Black Bean Blender Brownies

Sometimes you hear a crazy idea and you simply must try it.

I have tried all sorts of things for this website that have not worked. I will not enumerate the number of bad ideas I have tried in the search for healthy, delicious food. (except for this one recipe that I made with avocado and chocolate that was awful)

Today, I will talk about making brownies with black beans which sounds crazy. I first attempted this with pre-packaged brownie mix – see Try Adding This To Your Brownie Mix and people loved it.

When I saw a take on this recipe that uses a BLENDER, I knew it was for me. Anytime I can use my blender instead of a mixer, I will do it. I have a $50 blender that was given to me 10 years ago and that thing can mix up a storm.

After making these, I asked my husband to try them (and didn’t tell him about the beans). He said, “These aren’t gourmet brownies but I really like them.”

I think he was talking about those thick, chewy, dark chocolate brownies that alter your life expectancy.

These are not the real thing, but they are moist, chocolately, and have many fewer calories and saturated fat than their gourmet counterparts. They are still a treat.

Do something crazy! Give them a try.

Have you tried black beans in brownies?

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Black Bean Blender Brownie Recipe

Makes 16 brownies (2 inch x 2 inch)

1-15.5 ounce can black beans
3 large eggs
3 tablespoons canola oil or other vegetable oil
¼ cup cocoa powder
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla

¼ cup bittersweet chocolate chips

Preheat oven to 350 F. Spray an 8-inch square baking pan with non-stick spray.

Pour black beans in to a colander and thoroughly rinse all of the bean juice off of them. Add the rinsed beans, eggs, canola oil, cocoa powder, sugar, baking powder, and vanilla to a blender. Blend until very smooth.

Pour batter into pan and sprinkle with chocolate chips. Bake for 25-30 minutes until cooked through. Let cool, cut into 16 pieces, and enjoy!

For one brownie = 113 calories, 4.8 g fat, 1.1 g saturated fat, 15.4 g carbohydrates, 9.8 g sugar, 3.4 g protein, 2.0 g fiber, 20 mg sodium, 3 Points+

Points+ values are calculated by Snack Girl and are provided for information only.
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First 20 Comments: [ see all 21 ]

I love this recipe and it looks very safe for us diabetics too when we sub out the sugar. Thanks Snack Girl, awesome choice~!

on February 24, 2014

I've been making these a few years in my food processor. Three suggestions: I cut the sugar in half by adding half Splenda; add 1 teaspoon instant coffee powder; and sprinkle top with walnuts along with the choc chips. :)

Have you tried this one? Yum!

Spinach Brownies
Your kids will never guess what healthy ingredient these brownies have in them.

10 oz pkg chopped frozen spinach, thawed, squeeze out liquid
1/4 cup oil
1/3 cup carrot juice (or orange juice)
1 box family-style brownie mix (21 oz)
3 eggs
Preheat oven to 350 degrees.
Line a 9x13 pan with foil and and coat with cooking spray.
Place spinach, oil, and carrot juice in food processor and puree.
In a large bowl, combine the brownie mix, eggs, and the spinach mixture. Stir until well
blended. Spread batter in prepared pan and bake 40 minutes.

on February 24, 2014

and Blondie Brownies with brown sugar and white beans...

on February 24, 2014

Haven't gone the bean brownies yet, but, thanks to Snack-Girl I do add a can of pumpkin to chili and various soups!

on February 24, 2014

That is a good one, but an even better one is from Brenda Leigh Turner on YouTube. It's pretty much the same, but she uses unsweetened coco powder protein powder Coconut nectar and some other ingredients. To sweeten it she uses Stevia or truvia (sugar is a no, no to her). She adds the black beans too. Its still gluten free because there is no flour the black beans gives the mixture that brownie consistency; but I think the calories are less, and the sweetness maybe different because she uses a different sweetener and a lot less of it. I too have been adding stuff like spinach, but I've also experimented with different chopped nuts. I'm not a coffee person so I don't use instant espresso. I made some for my hubby and he actually likes it. But learn from my mistake, refrigerate it after you have baked it and it has cooled. If you leave it out it will grow mold.

on February 24, 2014

Oh and instead of canola or vegetable oil she uses Coconut oil.

on February 24, 2014

I make a variation of these in the blender but instead of black beans, use 1 cup of oats and only use 1/2 cup sugar. Still GF and whip up in a snap in the blender!

on February 24, 2014

Hi Snack Girl I just Love this!! I substituted Splenda instead of sugar. Any idea how many points it would be with the change? I was thinking about 2 points?

on February 24, 2014

Can you substitute coconut oil for canola/vegetable oil?

on February 26, 2014

Does anyone know of a way to make this vegan by leaving out the eggs? What would you substitute?
thanks
signed
newly vegan and loving it

on March 4, 2014

OMG, just made these last night and they are amazing! Thanks for another great recipe, Lisa!

on March 6, 2014

@Nancy, use flax seed in place of the eggs. The batter won't be as fluffy, but there isn't much difference in taste http://www.bobsredmill.com/recipes.php?recipe=7157 is a link to an easy recipe (product endorsement not intended).

on March 6, 2014

thanks LJ

on March 7, 2014

Super tasty… it had the flavors I was looking for!!! Now… the taste test. I have a friend coming by and her boyfriend is a brownie-a-holic… lets see if I can fly these by him….will update about it!

on March 18, 2014

Help, I made these brownies for my gluten free friend and we love them. What do you use in place of sugar? I can not have splenda or stevia and I would like to also cut calories, since I CAN NOT stop at one. Has anyone tried just using the chocolate chips w/o adding the sugar. This brownie taste like breakfast to me, loving it with coffee this am :)

on March 19, 2014

Honey and agave syrup are twice as sweet as sugar, so you could use half of the amount listed.

on March 20, 2014

This is right up my alley! Sounds delicious and gluten-free. Will cook this up over the weekend. Thanks!

on March 25, 2014

Perhaps brown rice syrup instead of sugar?

on April 16, 2014

How do they hold together without any type of flour?? I can't wait to try them! Doing a workshop next week showing parents how to prepare healthier treats for their kids and want to try these.

on December 8, 2014

@Mary - they hold together because of the eggs. Give them a try!

on December 8, 2014

See all 21 Comments


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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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