My Black Bean Brownies (Low Fat, Low Sugar)

The first time I made these brownies, my daughter eyed them with suspicion. Black beans in brownies? The idea sounded… questionable. But one bite, and her skepticism vanished. Now, these are a staple when her sweet tooth strikes but we’re wanting a healthier treat. I still remember the look of surprise (and delight!) on her face, a memory I cherish every time I pull a batch of these surprisingly fudgy and delicious brownies from the oven.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 30-35 minutes
• Servings: 6
• Yield: 6-9 brownies
• Dietary Type: Gluten-Free, Dairy-Free (if using dairy-free options), Low Sugar

Ingredients

• 1 (15 ounce) can organic black beans or 1 (15 ounce) can pinto beans, rinsed very, very, very well
• 3 large eggs (or 2 jumbo eggs)
• ¼ cup almond milk
• 2-3 teaspoons vanilla extract
• 3 drops liquid stevia (to taste)
• 1 tablespoon agave nectar (to taste)
• 2-3 tablespoons unsweetened cocoa powder (I usually use 2 T., can also sub carob powder)
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon or ¼ teaspoon cardamom

Equipment Needed

• Colander
• NutriBullet (or blender or food processor)
• Mixing bowl
• Greased 8 inch square baking pan
• Knife
• Freezer (optional, for quick cooling)

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). This ensures even baking and prevents the brownies from being gummy.

2. Rinse the beans thoroughly. This step is crucial. Pour the black beans (or pinto beans) into a colander and rinse them very, very, very well under cold running water. This removes excess starch and any metallic taste from the can.

3. Puree the wet ingredients. Place the drained beans in the large cup of the NutriBullet (or use a blender or food processor). Add the eggs, almond milk, vanilla extract, and stevia.

4. Blend until smooth. Whiz in the NutriBullet, blender, or food processor until the beans are completely pureed and the mixture is smoothly blended. You want a completely homogenous mixture with no bean chunks remaining.

5. Combine wet and dry ingredients. Pour the pureed mixture into a mixing bowl. Add the unsweetened cocoa powder (or carob powder), baking powder, and cinnamon (or cardamom).

6. Mix well. Mix all ingredients until well combined, ensuring no lumps of cocoa powder or baking powder remain.

7. Sweeten to taste. Add the agave nectar and mix. Taste the batter and add more agave nectar if desired, adjusting the sweetness to your preference.

8. Pour into baking pan. Pour the batter into a greased 8 inch square baking pan. Use parchment paper as well to prevent sticking and make it easier to remove the brownies.

9. Bake. Bake for about 18 to 20 minutes, or until a knife inserted near the center comes out clean. Keep a close eye on them; baking times can vary depending on your oven. If using a different size pan, adjust the baking time accordingly.

10. Cool quickly (optional). Immediately place the pan in the freezer to cool quickly (about 10-15 minutes – do not try this with a glass baking pan – only metal is safe for this rapid cooling method). Alternatively, you can simply let them cool in the pan on a rack, but this will take much longer. The freezer method helps create a fudgier texture.

11. Cut and serve. Once cooled, cut the brownies into squares. Can refrigerate remaining brownies by covering them with plastic wrap.

Expert Tips & Tricks

• Bean Choice Matters: While black beans are traditional, pinto beans will create a lighter-colored brownie with a slightly milder flavor. Experiment to find your favorite!
• Cocoa Powder Quality: Using a high-quality cocoa powder will significantly enhance the chocolate flavor. Dutch-processed cocoa is a great option for a richer, smoother taste.
• Doneness Test: Overbaking these brownies will result in a dry, crumbly texture. A slightly moist crumb clinging to the knife is preferable to a completely clean one.
• Add-Ins: Feel free to add chocolate chips (sugar-free for a lower-sugar option), chopped nuts, or even a swirl of peanut butter to the batter for added flavor and texture.
• Spice it Up: For a Mexican chocolate twist, add ¼ to ½ teaspoon of ground cinnamon to the batter. A pinch of cayenne pepper can also add a subtle kick.
• Prevent Sticking: For easy removal, line the baking pan with parchment paper, leaving an overhang on the sides. This creates a sling for lifting the brownies out of the pan once cooled.

Serving & Storage Suggestions

These black bean brownies are delicious served at room temperature, slightly chilled, or even warmed up in the microwave for a few seconds. A scoop of sugar-free vanilla ice cream or a dollop of whipped cream makes a perfect accompaniment.

• Storage: Store leftover brownies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
• Reheating: To reheat frozen brownies, thaw them in the refrigerator overnight or microwave them for 15-20 seconds until warmed through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	112 kcal	6%
Total Fat	2.9 g	4%
Saturated Fat	1 g	5%
Cholesterol	93 mg	31%
Sodium	97 mg	4%
Total Carbohydrate	13.8 g	4%
Dietary Fiber	5.1 g	20%
Sugars	0.3 g	1%
Protein	8 g	16%

Variations & Substitutions

• Banana Boost: Add a small or medium very ripe banana, pureed with the other liquid ingredients, for added moisture and sweetness.
• Nutty Goodness: Incorporate up to ½ cup of melted butter (or coconut oil for a dairy-free option) for a richer, more decadent brownie.
• Sweetener Options: Feel free to use your favorite sweetener in place of stevia and agave nectar. Erythritol, monk fruit, or even a small amount of honey or maple syrup can be used. Adjust the amount to taste.
• Nut-Free: Use sunflower seed butter or tahini instead of nut butter.
• Spice it Up: Add a pinch of cayenne pepper for a kick, or use other spices such as nutmeg, allspice, or ginger.
• Make it Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken)

FAQs (Frequently Asked Questions)

Q: Can I taste the black beans in these brownies?
A: If the beans are rinsed thoroughly and the batter is blended well, you shouldn’t taste them! The beans provide moisture and a fudgy texture.

Q: Can I use a different size pan?
A: Yes, but you’ll need to adjust the baking time. Smaller pans will require longer baking times, while larger pans will bake more quickly. Keep a close eye on the brownies and test for doneness with a knife.

Q: Are these brownies really low in sugar?
A: Yes, they are significantly lower in sugar than traditional brownies. The stevia and agave nectar provide sweetness without a large sugar spike. You can also adjust sweetness to your liking.

Q: Can I freeze these brownies?
A: Absolutely! These brownies freeze well. Wrap them tightly in plastic wrap or place them in a freezer-safe container.

Q: Why do I need to rinse the beans so thoroughly?
A: Rinsing the beans removes excess starch and any metallic taste from the can, resulting in a better-tasting brownie.

Final Thoughts

These black bean brownies are a delicious and surprisingly healthy treat that’s perfect for satisfying your sweet cravings without the guilt. Don’t be afraid to experiment with different variations and find your perfect combination of flavors. I encourage you to give this recipe a try – you might just be as surprised as my daughter was at how delicious these brownies can be! Enjoy, and let me know what you think!