Amazing Brownies

A while ago, my friend sent me a recipe for brownies. I have a weakness for brownies, but this recipe turned me off and actually made my stomach turn.

Then, as I was browsing through my friend Kelly’s blog, I came across a similar recipe. It caught my attention because of the way she described it – “To Die For.” hmmmmm….and because of the picture she posted.

Would you care to know what made me squeamish?

It was the addition of a little ingredient called….

Well, why don’t I just show you a picture?

Now, I don’t mind carrots in my cake (as long as there’s a good deal of cream cheese frosting on top) and I actually like zucchini in my muffins. But black beans in my brownies? Noooooooo way. I like brownies to be good and chocolatey all the way through, not bean-y. πŸ˜› bleaaahhhh

However, I gave it a try. The first recipe I tried was from this site. FinalΒ consensus: they were good – for black bean brownies. But if you want brownies, stick with betty crocker. Or whatever normal recipe you use that does not include black beans.

The reason I decided to give black bean brownies another try…my church was having a ladies’ meeting (Hispanic style) and I had signed up to bring a dessert. Now, the only desserts I could think of were fried ice cream and churros. Since I do not own a deep fryer, I decided the next best dessert choice was…black bean brownies. πŸ˜‰ So, off I went to try Kelly’s recipe.

Here’s what you’ll need:

  • 2 (15oz each) cans black beans, rinsed and drained
  • 1/2 – 3/4 cup water
  • 2 cups sugar
  • 1/2 cup milk
  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • 1 Tblsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 12 oz. semi-sweet chocolate chips



After you rinse and drain your black beans, place them in the blender along with 1/2 cup water. Blend on high until smooth; add up to 1/4 cup water if necessary. I used my little blender:

I added the milk in the blender as well because I wanted my “bean mixture” to be very smooth. Here’s how my beans, water and milk turned out. See how there are no bean chunks? πŸ™‚


Add all ingredients except chocolate chips and mix well. Stir in chocolate chips. Mmmmm…drink in the rich, chocolatey goodness….. πŸ™‚


Grease a 9×13 pan. (I only made a 1/2 recipe because I only had 1 can of black beans. Thus, the 8×8 pan pics.)


Spoon batter into pan.

Bake at 350 for 25-35 minutes. Kelly said her brownies were done around 30 minutes – mine were too. So, maybe check yours after 25 minutes (just in case), but plan on them baking for 30-ish minutes.


Oh. Wow.


As if that weren’t enough…


Okay, now do you understand?

I thought I’d let my little girl try some. I mean, there’s black beans in them. They’ve gotta be a little healthier than your average brownies. (despite the high sugar content) πŸ˜‰

She likey. πŸ™‚


May be thirst-inducing. Make sure to have some milk nearby.

I tried them and got chocolate on my lips too. So technically, I could have taken some pictures of myself like the ones above.

Somehow, its just not cute when an adult has food on their face. So I decided to spare you.

These brownies are best when they are fresh out of the oven. You would never believe there are black beans in them. They taste amazing. Chocolatey. Gooey. Not the least bit healthy.

That’s my kind of brownie.

Thanks, Kelly, for your yummy recipe!

So…what do you think? Are you still grossed out by the idea of black bean brownies? Or did these pics win you over?


  1. Mary@lookingupforhelp.blogspot says:

    I confess: at first the bean idea caused me to flinch. But being a true blue friend, I kept reading … and looking at some mighty cute pictures, er delicious looking pictures πŸ™‚ and I decided that beans with chocolate – well, it seems to work. Thanks for sharing!

  2. Chelo says:

    I’ve actually tried this very same recipe. I personally love it but Seth wasn’t really impressed. He likes eating the batter and when he tried that, he was turned off by the black beans πŸ˜‰ The pictures look great!

  3. Christa says:

    haha…poor Seth didn’t like the beans? πŸ˜‰ yes, I don’t think I would be at ALL impressed if I got a bean chunk in my brownie batter. Seriously, though, my blender got it so fine that I couldn’t taste the beans – not even in the batter!

  4. cheryl says:

    Looks very yummy! In Hawaii we use azuki beans (red or black) in sweet things often! Even Lima beans (I know, I know, but it is really good!)
    So using this kind of black bean sounds good!
    Will definitely try this! Thank YOU for sharing =)

  5. Christa says:

    ooohhhh, yum! Yeah, lima beans do sound a little shady, but after black bean brownies, I will give just about anything a try! πŸ˜‰

  6. cheryl says:

    Just made a 1/2 batch again to share with friends, went through the calorie count and wrote down the recipe as I made it if you are interested I will send it to you via email. If you cut them into 16 pieces, (pretty big) they are about 78 calories the way I made them, but I put in a 1/2 cup of walnuts. If you leave them out you cut out 383 calories from the whole total!!

  7. Christa says:

    Sure, I’d love to see the calorie count! That’s amazing! I would take one of those brownies over a “100 calorie pack snack” any day!!! πŸ™‚

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