A Gluten-Free Recipe for Fudgy Black Bean Brownies … Really!

A few weeks ago, we posted a recipe for a gluten-free Flourless Chocolate Cake made with garbanzo beans (AKA chickpeas). At the end of the post, we promised to create a brownie recipe using black beans which is something we’ve wanted to do for years.

Lucky for us, after reading our post, Mindy, a mom of 8-year-old twins from the suburbs of Chicago, sent us her family’s favorite Black Bean Brownie recipe from All Recipes.com. Mindy told us her kids gobble them up and ask for seconds and thirds. “I don’t feel bad about my kids eating seconds of these brownies because I know they are getting fiber and protein in every bite.” That, plus the fact that Mindy’s sister-in-law is a pastry chef in Phoenix and makes theme all the time for her family, convinced us to give the recipe a try.

Mindy’s recipe called for a can of black beans, a small amount of vegetable oil, sugar, and half a cup of chocolate chips.  Given our inability to leave well enough alone, we tweaked the recipe a tiny bit and came up with brownies so good, you simply won’t believe they’re made with black beans (nor will your kids).

Fudgy Black Bean Brownies

Makes 16 Servings

This recipe has been so popular that we decided to feature it in our new family cookbook, No Whine with Dinner. We hope you enjoy these gluten-free brownies … and our cookbook!

  • One 15-ounce can black beans, drained and rinsed very well
  • 3 large eggs
  • 3 tablespoons expeller pressed canola oil
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract, optional
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1/2 cup mini semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy.  Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth.  Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Nutrition Information per Serving: 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein

Print Recipe

A few things worth noting about this recipe:
> A recent University of Tennessee study found that draining and rinsing canned beans washes away 41% of the sodium.
> If you like nuts, you could add half a cup of walnuts or pecans, chopped.
> The original recipe called for topping the brownies with all the chips. We decided to add half to the batter and half on top.
> Also, the original didn’t call for any baking powder. We added ½ teaspoon per Mindy’s suggestion because the first time she made the recipe, the brownies came out flat.

leah-with-brownie-and-milk

Since Josh and Simon are still at sleep-away camp and Carolyn was at work when we tested the recipe, Leah became our lucky taste tester. Like Mindy’s kids she really loved the brownies.

Meal Makeovers mobile recipe app

For more decadent, delicious, and better-for-you dessert recipes, head on over to the iTunes store and check out Meal Makeovers, our new mobile recipe app (launched 2013). In addition to desserts, our app also includes snacks, side dishes, main meals, gluten-free recipes, and lots more :)

To listen to our Cooking with the Moms podcast on Gluten-Free Diets, check out episode 68 from August 19, 2009.

108 Responses to “A Gluten-Free Recipe for Fudgy Black Bean Brownies … Really!”

  1. Renata on July 12th, 2009

    Oooh, I’m looking forward to trying this recipe (I need to get some cooler weather to use my oven again… and some beans). And I’ll have to tell my mother about it because she can’t have wheat.
    By the way, I often cook my beans from scratch (totally sodium free) and I use 1 3/4 cup instead of a can.
    Thanks ladies!

  2. Amy J on July 20th, 2009

    These brownies got mixed reviews at my house. My dad and I thought they were okay, but had a bit of a black bean flavor that made them a little odd. My mom and my husband didn’t like them at all (but he also doesn’t like dark chocolate, so…). However, my four-year-old LOVED them. She had great time helping me make them – especially getting to push the button to run the food processor ;) . I think the only part she enjoyed more was actually getting to eat the brownies – and I think she was personally responsible (over the course of several days) for polishing off at least half the pan. Final analysis: I don’t think I’d make these for adults, but definitely might make them again for my kid – I liked feeling like I was giving her a half-way healthy dessert ;) .

  3. Stacey Viera on July 24th, 2009

    I’ve had this one bookmarked for a while. The ‘black bean’ part of it is holding me back. So I had a question: can I add in 4 oz. unsweetened baking chocolate and take out the cocoa powder? Is 4 oz. too much? I’d like to mask some of the bean flavor with some more chocolate if that would do the trick. Thanks for this recipe!

  4. The Meal Makeover Moms on July 24th, 2009

    Hi Stacey:
    The cocoa powder and the chips did the trick for us in terms of masking the bean flavor. The only change we made to the recipe since the original blog post was the addition of 1/2 cup all-purpose flour and 1/2 cup finely chopped walnuts. Simon (Liz’s 10-year old) described that version as “creamy.” We have a dietetic intern working with us for the next few weeks, and we were going to have her make this recipe again with 1/3 cup all-purpose flour and 1/2 teaspoon peppermint extract. We thought the peppermint/chocolate combo would be fun. We’re not sure what would happen if you took out the cocoa powder, but since it’s a dry ingredient, we hesitate to take it out (the beans add a lot of moisture). You could always toss in a few more chocolate chips too. Be sure to let us know how you decide to make the recipe!

  5. Katie on July 25th, 2009

    I LOVE THESE BROWNIES!!!!

    I am so grateful to have found this site! I think these brownies could endure a little more tweaking if someone was looking for the “boxed mixed taste” but then again, it wouldn’t be as good for you.

    You could easily make this vegan by taking out the egg and figuring how much of a flaxseed mix you’d need—or just egg replacer. You could take out the refined sugar and put in agave nectar, brown rice syrup, honey (it would change the taste, stevia too), natural cane sugar, xylitol, half splenda.

    I made these brownies this morning and added a little more vanilla, a little more cocoa powder (to make them darker, and resemble a standard brownie) and a little more sweetener after the sugar with a sucralose. I thought these were awesome!

    I’ve tried and tasted GF recipes in the past and it’s always frustrating to find one to make (when you know they are SO easy) that’s reliable without spending a fortune on a premade GF baking mix! THANKS SO MUCH FOR THE RECIPE!!!

    I am looking forward to trying others.

  6. Katie on July 25th, 2009

    Oh… and one more thing:

    I thought the texture was right on! (My husband said he thought they were a little grainy, but I’m not quite sure he’s basing his ideas on a boxed mix or actual homemade brownies.) Who can match Pillsbury, really?!

  7. Renata on July 25th, 2009

    We had a perfect baking day last weekend!

    My husband said he noticed the beans taste, but a friend and I couldn’t and we certainly didn’t mind the additional taste tests to make sure. My kids of course like it. I made two batches, one almost as your original recipe, and the other with chopped Andes Mints I had been given for my birthday (I used 20 mints, but that made more than the 1/2 cup I think). My favorite was the mint. I also used special dark cocoa so it was a lot darker than the ones in your picture. I was also out of Vanilla, so I used raspberry flavoring in the first batch (but I had a really weak flavoring so I couldn’t taste it). In the Andes version, I omitted the flavoring and I also accidentally added 4 eggs instead of 3, which make it more like a cake brownie, but still very good.

    I personally prefer chewy brownies, but unless there’s some gluten/flour in it, I’m not sure if it can be done. When I get some tapioca starch, I’ll try that (tapioca starch can give a nice chewy texture to some other baked goods). I’ll report back when I get back around to it.

    I still love it enough to make it my primary brownie recipe.

  8. Colleen on July 27th, 2009

    I just made these for my kids and myself…WOW! I was so pleasantly surprised! They are really good, especially with a little scoop of lowfat vanilla bean ice cream! I did keep the 1 tsp of instant coffee like the original recipe called for, just because I think it brings out chocolate flavor so well. Great recipe!

  9. The Meal Makeover Moms on July 30th, 2009

    It’s funny, this recipe does seem to appeal to kids even more than adults. Sometimes, adults have preconceived notions about what they will like (ie, not black beans in a brownie)! We’re still playing with the recipe and will keep you posted.

  10. The Meal Makeover Moms on July 30th, 2009

    Hi Katie:
    We agree about upping the cocoa powder to 1/2 cup and just edited the recipe to reflect this!

  11. The Meal Makeover Moms on July 30th, 2009

    We tested these brownies again yesterday and added 1/2 cup all-purpose flour and 1/2 teaspoon peppermint extract, and upped the cocoa powder to 1/2 cup. This version is no longer gluten free but we like the texture better.

    Our kids all loved the new version. Josh’s 14 year old friend Erik tried it and said, “I don’t care if they’re made w/ black beans. If they are, I will eat black beans every day for the rest of my life.”

    Check out the photos on our Flickr page: http://www.flickr.com/photos/mealmakeovermoms/sets/72157621769893395/

  12. Podcast 68: The Gluten-Free Diet & a Great Giveaway | Meal Makeover Moms' Kitchen on August 18th, 2009

    [...] most of the show, however, we dished about two fabulous gluten-free recipes — Fudgy Black Bean Brownies (which we posted to the blog back in July) and Garden Minestrone Soup. We also talked about some of [...]

  13. Lisa on August 22nd, 2009

    These brownies were great! I will try adding 1/2 cup brown rice flour for texture next time instead of the 1/2 cup all purpose flour mentioned already. I will also try adding xanthum gum. Thanks for the recipe!

  14. Jennifer on September 7th, 2009

    I just made these brownies today and they are GREAT! Better yet, my daughter said exactly “these are soooo good, Mom.” Yea!!! I’ll never tell. =)

  15. Renata on September 18th, 2009

    Just an update:
    I have shared this recipe with so many people and get rave reviews of these brownies over and over again. I made them at my mother’s labor day weekend as she is gluten intolerant. Everyone loved them and asked for the recipe. I did finally try the tapioca flour, but it was slightly rubbery, not chewy. Everyone has been satisfied with it as is, so I’m going to leave it just like that. I still like them well enough :-)
    AND I just made these in a cooking and health class I’m doing with 6th-8th graders. When I asked them on a scale of 1 to 5, how they liked it. They said, “definitely a 5!”
    Everything you do is with excellence. I have never had a “miss” in anything I’ve tried. I have great joy and pleasure telling others about your resources.

  16. The Meal Makeover Moms on September 23rd, 2009

    Thanks for the update and the kind words Renata. We’re glad these brownies are a hit with you and your friends! Janice made brownies using a Trader Joe’s mix today and cut the butter in half and added a half cup of canned pumpkin to the mix. Yummy!

  17. Put It Down To Experience: Spiced Orange Butter Bean Bites « Books And Bakes on October 24th, 2009

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  19. Carol Houseworth on January 10th, 2010

    I have delicious cake type of bean brownies recipe, but first I might like to submit to recipe contests. Do you know of any contests I might enter a bean brownies recipe in?

  20. Black Bean Brownies – “Almond Beany Brownies” « Striving Bean on January 10th, 2010

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  22. Maria Bodoh on January 22nd, 2010

    Simply superb. I tried this recipe and I think it is just fabulous. When I made it again, I had to make a few tweaks because my son is allergic to eggs. They still came out great, but I liked yours better. :-) You can see my version of the recipe at my blog, http://icantbelieveitsnotmeat.blogspot.com/2010/01/black-bean-brownies.html

  23. Penandra on February 5th, 2010

    Thank you so much for this recipe. I tried it last night. I rinsed and drained the black beans very well before processing them in my food processor. I added 1/2 cup flour (King Arthur), but I think next time I will try just 1/4 cup. The brownies are excellent. Obviously not the texture of “from a mix”, but if I wanted from a mix, I would have made a mix — it’s easier than measuring, etc. I will now have to explore online for other recipes with black means and garbanzo beans as ingredients.

    I will definitely make these (minus ALL flour) for fellowship after church as we have a couple of kids in our congregation that are gluten sensitive . . . I know their folks will welcome them having a dessert with no gluten!

  24. Michelle on February 12th, 2010

    My family loves these, especially my husband. I substitute agave syrup for the sugar and only sprinkle 1/4 cup of mini chips on top. I use quality cocoa and they taste a bit dark – might try them again with 1/3 cup cocoa. I like them best refrigerated. I puree the beans with the agave syrup for a good long time and don’t have any “grainy” issues. You should let family try them before telling them they have beans in them so they are not biased. I also make a blondie recipe using white beans instead of black, omit the cocoa and add a tsp. of pure maple flavoring and sprinkle heath bar bits on top and sometimes add 1/2 cup oatmeal to the batter that I’ve run through the food processor.

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  26. Janelle on March 20th, 2010

    I want to try these with peanut butter chips. I love chocolate / peanut butter. I just discovered I’m allergic to wheat but I’m a chocoholic, lol, so I’m loving these recipes. My kids love it because I pretend to not notice when they sneak them before dinner!

  27. everyfoodfits.com » Black Bean Brownies on March 23rd, 2010

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  28. Katharine on April 1st, 2010

    Made the brownies for a Red Sox luncheon event at work and they were a huge hit! I kept the black beans a secret and had people guess what the high fiber, high protein mystery ingredient might be. Once the secret was out everyone wanted the recipe and couldn’t wait to try them again!

  29. Rachel on May 10th, 2010

    Can these be made with another type of bean other than black? Or will the type of bean matter all that much? I ask because the only hesitation I have in trying these is that I hate black beans. I can eat pinto or navy or great northern or any white or kidney bean you give me, but for some reason, the taste of black beans just makes me cringe. It’s like they’re sweet or something. Or maybe that’s what I want for a brownie recipe? Well, maybe I’ll try them as is, but if you think another type of bean would work, let me know!

  30. The Meal Makeover Moms on May 10th, 2010

    We haven’t tested this with another bean, but we suspect the brownies would still work well with either pinto or kidney. Give it a try and let us all know how it works out!

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  32. Alya on June 8th, 2010

    I just made these with adzuki beans, and they are fantastic: moist, chocolaty, hard-to-resist.

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  34. Judy on August 7th, 2010

    Here’s a site with a Simple Black Bean Brownie Recipe: http://www.BlackBeanBrownies.com They are not quite as healthy as MMMs, but very kid friendly. Just let people try them before you let them know about the beans. They are definitely more dense than regular brownies, but the flavor is verrry chocolatey and delicious.
    And, yes you can use other kinds of beans. I have tried white beans and northern beans and they are good also, but I like the black beans the best! Just experiment with them, they are really good!

  35. Michelle on August 9th, 2010

    These are amazing!

  36. Tiffany on August 11th, 2010

    LOVE black bean brownies, i first made them in my Baking for Health and Wellness class, now i cant wait to make them for the family and see there reaction when i tell them that they have black beens in them. I like to do them with blondies too, only with garbonzo beans, soo good!

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  38. kandice bush on September 16th, 2010

    amazing recipe! I added almond extract instead of mint & you cant taste the bean flavor at all. so rich & fudgey. also cut them in half & put a cream cheese frosting in the middle. my 5yr old loves them.

  39. Donna Richey on September 24th, 2010

    I made these with the blackbeans and I also put ground up nuts in the recipe along with a little white chocolate pieces, also I put chopped nuts on top with pieces of dark chocolate. I think they taste better the next day, I thought they were great, and so did my husband. I know my daughter made macroni and cheese with chick peas ground up because she can’t get her kids to eat veggies, they were great. I saw on a site brownies or cakes with the chick peas, I like them because there is no flour, you can use gelation or just egg whites to be healthier. I wouldn’t use splenda with kids, its not good for them any artificial sweetner. Try them you will like them. I am going to try different things like the mint in them. I know Jerry Seinfields wife wrote that book and there was a cake with redbeets, try different thing.

  40. Christina on October 19th, 2010

    I made these and the kids liked them. They taste fine, different from a brownie but good. I cannot eat them even though I like the taste because the texture is wrong. They are smooth but feel mealy like beans and I can’t get past that texture. I wish I did like them because the fiber is good for us.

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  43. Brasen on February 9th, 2011

    I am thinking about making these for my mom’s birthday, as she was diagnosed with diabetes. Would this be healthy for her, as I don’t want something to happen to her because of them?

  44. Liz on February 9th, 2011

    People with diabetes are now told to count carbohydrate intake and to balance their carb intake with their insulin dose. As long as your mom knows how many carbs each serving contains, she can figure out her carb count for the day. Just be sure to print off the nutrition information at the end of the recipe. Enjoy!

  45. Sara on March 6th, 2011

    I will tell everyone the big secret to these brownies…………… DO NOT EAT THEM WARM!! if you let them sit over night you will not have a bean taste……. Crazy I know! But true! Good luck all, I make these all the time! I also use white beans to make lemon cupcakes…. they are soooooo good that way!

  46. Pamela Erickson on March 25th, 2011

    I tried these and think that I would add 1/2 c. of applesauce or mashed bananas for moisture and sweetness. l used 1/2 t. liquid stevia for 1/2 the sugar and added 1T. ground chia seeds and 1/2 c. water (to replace bulk of sugar). Mint sounds interesting , too. I like mine more fudgy than cakelike.

  47. Liz on March 25th, 2011

    Thanks everyone for your great suggestions. Pamela, sounds like you did some nice “meal makeover magic” on the brownies. We love the banana idea!

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  49. Irene on April 30th, 2011

    Thanks so much for sharing your recipe! I definitely think the brown rice flour and refrigeration make a big difference. I adapted your recipe to make it friendly towards those egg-allergic and soy-allergic and posted it on our food allergies blog:

    http://getallergywise.blogspot.com/2011/04/meatless-mondays-minus-most-common.html#more

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  52. Darlene on June 6th, 2011

    I’m going to try these, but instead of using GMO canola oil, I’ll be using coconut oil. And substituting granulated sugar with maple syrup, honey, or a mix of the two. Will report back.

  53. Liz on June 6th, 2011

    Thanks Darlene. We look forward to hearing how they turn out!

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  55. Nikki on June 22nd, 2011

    I noticed the beans taste at first, but then realized it was disguised as long as my bite included a chocolate chip from the top. :) My husband didn’t notice the bean taste at all. The texture was perfectly fudgy and not gritty at all.

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  58. Aezra on July 12th, 2011

    Congratulations ladies! This one gets my approval. Not that i’ve been around the block of various black bean brownie recipes but what won me over were the ingredients: for 1. No flour(gluten-free thumbs up) 2. 3/4 cup sugar(most recipes i found required up to 2 1/2 C. of sugar! ridiculous! Looky, if you’re gonna go a healthier yet tasty route then practice what you preach…ya know…and you guys pulled it off. I made these this afternoon and was amazed at how good they really were for what its made of. and for ONLY 120 CAL per square!!!thats the best part. I tip my hat off to you ladies. Thanks a bunch.:o)

  59. Jo Manning on July 18th, 2011

    These are FABULOUS!!! Wonderful full-flavored cocoa taste.

    Didn’t use the peppermint — thought that was strange :(

    Thank you!

  60. lauramich on September 12th, 2011

    Thumbs up! I My MIL is on Weight Watchers and learned about black bean brownies at a meeting—but in that case, someone had just used black beans in place of the added fat in a brownie mix. I made your recipe for her, and they were a hit! Even my husband, who resists “weird” recipes and ingredients, admitted that they were pretty tasty.

    Personally, I loved that they were less sweet and more chocolate-y than other brownie recipes I’ve made.

    My own substitution: I omitted the peppermint extract and added 1 t instant espresso powder to deepen the chocolate flavor. Also, I may have measured the chocolate chips with a slightly heavy hand! :D

  61. Amanda Penny on September 18th, 2011

    delicious. I tweaked it a bit. added 1/4 cup more cocoa powder, chocolate chips and sugar. tasted great! I also added 2 Tsp of instant coffee. great flavor!

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  63. Sue on September 26th, 2011

    I made these brownies at work…as I am the baker there. These were loved by all. Thanks for such a great recipe. Can anyone help? I am looking for more great gluten free dessert recipes using garbanzo beans or black beans, or anything but the specialty flours. I am trying to use things we already have around the kitchen. Thanks again…and our students thank you too, as I work for a university.

  64. Naomi on October 16th, 2011

    Oh my yeah….these were pretty good! I used a heaping 1/2 cup of cocoa. A few times a year I make a bean pie with sweetened condense milk and the key is definitely allowing the pie to cool in the fridge. I don’t know if these bean brownies will make it though….I could have cooked them a little longer but I like my brownies a bit underdone for extra fudgy goodness and thats just what I got! Almost like a brownie pudding cake!!

  65. Naomi on October 18th, 2011

    I made these two days in a row once with black beans and once with white….both gone in two seconds between four people….added coffee and the chocolate chips are just umm yeah dangerous! Umm yeah…these were like eat the whole pan good and not blink bc they’re beans right!? The kids were blown away and wanted to take extra pieces to school for lunch and trick their friends!

  66. Jill on October 23rd, 2011

    YUM! I’ve just started Weight Watchers, and was craving chocolate, tonight, and happened upon this recipe. I knew I had a can of black beans in the cupboard, and I had everything else, except the peppermint extract and chocolate chips, so I made them without (I’d like to try them with). My husband saw the recipe before I got them in the oven, so the secret was out, but I said I’d try one, first, and he could decide if he wanted one, or not. Just the smell of them, cooking, made up his mind, I think. We’ve been eating them hot out of the oven, because we couldn’t wait, and they’re disappearing fast. I had some points to use up, today, and two brownies certainly satisfied my need for a chocolate fix! Thanks so much for this great recipe, will definitely try again!!

  67. CR on October 27th, 2011

    I tried this, substituting stevia for sugar and the result was not very tasty. Probably very healthy overall but still loaded with carbs due to the chocalate chips. We will not be trying this one again.

  68. Pamela Erickson on November 11th, 2011

    Stevia is much more concentrated than sugar. So you need to use much less! Look on the package for the conversion.

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  72. Rachelle on January 24th, 2012

    I added a couple tablespoons of butter to my batter, used xylitol instead of sugar, and used EVOO instead of Canola Oil. After they finished baking I made a chocolaty topping.
    1/2 cup of unsweetened cocoa powder
    3 Tablespoons of butter
    2 Tablespoons of coconut oil
    and Xylitol to taste
    few drops of vanilla extract

    Melt in a double boiler, drizzle over cooled brownies

  73. Rachelle on January 24th, 2012

    I added a couple tablespoons of butter to my batter, used xylitol instead of sugar, and used EVOO instead of Canola Oil. After they finished baking I made a chocolaty topping.
    1/2 cup of unsweetened cocoa powder
    3 Tablespoons of butter
    2 Tablespoons of coconut oil
    and Xylitol to taste
    few drops of vanilla extract

    Melt in a double boiler, drizzle over cooled brownies

  74. Black Bean Chocolate Brownies « threechickstalkingaboutfood on February 21st, 2012

    [...] Vegan, Gluten-Free, Dairy-Free Brownie Bars                                           Image Source [...]

  75. jinlin on February 25th, 2012

    I tried this, substituting stevia for sugar and the result was not very tasty. Probably very healthy overall but still loaded with carbs due to the chocalate chips. We will not be trying this one again.

  76. Liz on February 25th, 2012

    Thanks so much for your comment. This recipe has been one of our most popular ever! We have not tried making it with stevia. We’re sorry it did not work out for you. We don’t worry too much about the carbs since this is a dessert, but we can certainly understand your concern. The key with this recipe, we believe, is keeping the portion size in check! There are only 120 calories per brownie.

  77. Tiffaney on March 2nd, 2012

    I found this on Pinterest and decided to give it a try. I used ground flax seed instead of the oil and my kids and I LOVE them!!! I don’t taste the beans at all!!! Thank you so much!!!

  78. Fudgy Black Bean Brownies « glutenfreenow on April 6th, 2012

    [...] I’m always looking for healthier desserts since we are a dessert-loving family.  My daughter made a version of these, and we loved them.  I found this recipe at the following site: http://mealmakeovermoms.com/kitchen/2009/07/10/black-bean-brownies/ [...]

  79. Rae-Ann montague on April 30th, 2012

    I JUST FOUND YOUR RECIPE FOR BLACK BEAN BROWNIES. I’M LOOKING FOR RECIPES FOR DESSERTS WITH LESS SUGAR THAT MY HUSAND AND DIABETIC FRIENDS CAN ENJOY AT OUR BIBLE STUDYS AND FELLOWSHIPS.
    I MAKE A OAMEAL COOKIE WITH APPLESAUCE AND DRIED FRUIT AND NUTS THERE GOOD BUT I’D LIKE OTHER RECIPES AS WELL CAN YOU HELP?

  80. Liz on April 30th, 2012

    Hi Rae-Ann: You might enjoy our Grab & Go Granola Bars. We call for dried fruit, nuts, and honey for sweetening. Let us know what you think: http://mealmakeovermoms.com/recipes/snacks-smoothies/grab-and-go-granola-bars/

  81. Catrina @ Because Mommy Said So on May 12th, 2012

    We made these last night, but substituted splenda for the sugar in them. We were looking for a recipe that would work for Phase One on the South Beach Diet for my husband and I.
    We weren’t overly fond of them. We really couldn’t get past the funny texture. I’m thinking it is probably an adult thing, as posted previously, because our children liked them. Two of our sons are on a gluten free diet, and since these are gluten free, we will just let them have them.

  82. Liz on May 12th, 2012

    Thanks for the feedback Catrina. We have not tried this recipe with Splenda. As for the texture, we really enjoy the brownies and so do our kids … and we’re glad your boys liked them too :)

  83. Black Bean Brownies | It's Like Candy on June 17th, 2012

    [...] If you are brave, here is the recipe! [...]

  84. Gluten-Free Peanut Butter Chocolate Chip Brownies « threechickstalkingaboutfood on June 27th, 2012

    [...] Bean Brownies with Peanut Butter & Chocolate Chips Adapted from Fudgy Black Bean Brownies Serves 20 two-inch brownie [...]

  85. Andy on July 19th, 2012

    These were super great with a couple of changes. Used coconut oil instead of canola oil and used coconut palm sugar. Absolutely no bean teast

  86. Marisa on August 17th, 2012

    I love this recipe. I’ve made it several times this last time I used 3/4cup of Truvia instead of sugar which cuts out 580 calories and is a much healthier alternative. Truvia is not an artificial sweetener it is all natural and calorie free!

  87. Sarah K on September 1st, 2012

    I’ve made these brownies lots of times — sometimes with mint, sometimes with almond extract — but I think I hit on my favorite today. I added a spoonful of peanut butter (separated into little dollops) on top right before baking. Mmmm….what goes better than pb and chocolate?

  88. What did you put in those brownies? | Peanut Butter and Peppers on September 7th, 2012

    [...] more walnuts too!!  I like brownies with walnuts!!  I found this recipe from Meal Makeovers, Mom’s Kitchen.   So would you make funky brownies like these?  I never thought I would, but I couldn’t [...]

  89. Lessons Learned From The Pantry Challenge — Real Mom Nutrition on November 20th, 2012

    [...] I also used up a can of black beans for these brownies that everyone loved (recipe here): [...]

  90. MyPlate Mondays: Holiday Recipes « Oransi on December 17th, 2012

    [...] Dessert: black bean peppermint brownies [...]

  91. Madiha Ahmad on February 1st, 2013

    Hey Ladies!
    I tried making this recipe yesterday. It was pretty easy to make. I left out the peppermint and added all the other ingredients as directed. I gave it to my 7 year old daughter and she loved it!!! She did not notice anything different. However, when I tried it I could taste a little black bean flavor. I was having a nutrition seminar at my gym yesterday so I thought I would take it there and see what other adults thought of it. WOW! They all said it was delicious and when they knew it was without flour they were more inclined to try!!! I had them all try to guess the secret replacement and no one guessed it!!! But when I told them what it was they were shocked!!! I am a nutritionist, I have my MS in nutrition, and I love to try to healthy recipes!!! If you guys need an extra person to help you out in experimenting, let me know!!!
    madiha713@gmail.com

    madiha

  92. Liz on February 1st, 2013

    Hi Madiah

    Thanks for sharing your black bean brownie experience! We love hearing positive feedback like yours. You can test a recipe out for us any time. Let’s stay in touch :)

  93. Anna on February 14th, 2013

    I have these in the oven right now! Dont know if the MMMs would approve but I couldnt resist tasting the batter and it had no beany taste at all. :) can’t wait to try them baked and share this valentines treat with my 2 year old (and maybe even my 8 month old can have a taste since they’re healthy!)

  94. Jennifer on February 18th, 2013

    These are wonderful! I agree with the poster who said not to eat them warm–they had a strange flavor and texture when they were still warm. But, after they sat and cooled until the next day, they were WONDERFUL!! They reminded me of the expensive, gourmet brownies I’ve had at our local bakery. . .you know, the ones with tons of flour and unhealthy fats? These will be a regular item in our house!

  95. Healthy Black Bean Brownie Recipe | Eat Train Believe - BeachBody Coach on March 30th, 2013

    [...] Gluten-Free Fudgy Black Bean Brownies [...]

  96. Black Bean Brownies | Living Well Kitchen on May 11th, 2013

    [...] Based on this recipe from Meal Makeover Mom’s Kitchen blog [...]

  97. Caitlin O on May 19th, 2013

    Meal Makeover Moms,

    I love this recipe. I recently recommended your website to a client I was working with. She said she had tried black bean brownies before but they did not turn out very well. I told her I have made these twice and they turned out great both times!

    I think this recipe is great because it is lower in calories and fat than regular brownies and it is gluten free. We all know that is a big deal these days!

    Caitlin
    College of Saint Elizabeth Dietetic Intern

  98. Liz on May 19th, 2013

    Thanks for the positive feedback! This recipe has proven to be VERY popular :)

  99. Fudgy Black Bean Brownies | Healthier Possibilities on May 22nd, 2013

    [...] Source [...]

  100. Gluten Lurks Where? | Nutrition Expert Dr. Susan Mitchell Asks How Big Is Your BUT? on June 29th, 2013

    [...] dietitian Liz Weiss, writes a blog called Meal Makeover Moms’ Kitchen. She has shared a gluten-free black bean brownie recipe that her readers rave about. Yes, it’s made from black beans instead of flour. I made the [...]

  101. Gluten Free Update, Part 2 | Nutrition Expert Dr. Susan Mitchell Asks How Big Is Your BUT? on June 29th, 2013

    [...] dietitian Liz Weiss, writes a blog called Meal Makeover Moms’ Kitchen. She has shared a gluten-free black bean brownie recipe that her readers rave about. Yes, it’s made from black beans instead of [...]

  102. Brownies: Beyond Just Chocolate… | DesignedByBH on August 5th, 2013

    [...] Black Bean Brownies from Meal Makeover [...]

  103. Jennifer on September 16th, 2013

    These are WONDERFUL!!!!! I also made some Agave-Sweetened Chocolate Icing from the website cleananddelicious.com and put on top when still slightly warm. Melts in your mouth. :)

  104. Liz on September 17th, 2013

    Great frosting idea. Thanks for sharing…

  105. Healthy Test Kitchen: Black Bean Brownies | Level Up on February 3rd, 2014

    […] The second recipe admittedly featured refined sugar (not a ton though) and canola oil, but compared to your average out of a box brownie, they are stellar nutritionally, and are definitely the best gluten free, lactose free brownie I’ve ever had, not to mention the protein! I haven’t done the math yet, but I would venture these brownies are much healthier than your average breakfast cereal or even pre-packaged granola bar. They popped right out of the pan after bout 30 minutes cooling! They are fudgy, dense, chocolaty, delicious, and not at all black-beany. This was a great lesson to me that when trying out a new food, not to assume it’s categorically bad- it could just be a bad recipe! Try, try again I did, and I was richly rewarded with these brownies, and I know my ladies here will love them for dessert! […]

  106. Black Bean BrowniesYeah…imma eat that on February 5th, 2014

    […] gluten free fudgy black bean brownies from Meal Makeover Moms.  because Janice and Liz are great. […]

  107. First Post & Black Bean Brownies | Healthy Nibbles & Bits on February 8th, 2014

    […] sounded incredibly weird to me: who pairs black beans with chocolate? Well, I decided to try this recipe from Meal Makeover Moms’ Kitchen, mainly because it used very little oil. I made a few […]

  108. Where Gluten Hides | How Big Is Your BUT? on April 7th, 2014

    […] Black Bean Brownies on Meal Makeover Moms […]

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