Comments on: Easy Black Bean Brownies

By: Theresa

Theresa — Tue, 12 Aug 2014 21:28:36 +0000

Another suggestion I found online…another cook was trying a new brownie recipe, and half-way through baking, she took them out to test for doneness. She was then distracted, and didn’t return the brownies to the oven to finish baking for 15 minutes. She decided to finish baking them, figuring that she couldn’t possibly ruin them any more than she already had. She baked them the total time as according to the baking time on the package. Her unintended error resulted in an incredibly chewy, moist, fudgy brownie, which is precisely how I prefer them! If you prefer a more cake-like brownie, then this brownie recipe isn’t for you, and they don’t really rise much at all. However, I made a batch using a can of low sodium black beans and a standard brownie mix, and they turned out wonderfully, in my opinion. I hadn’t read any of the suggestions to drain the beans and add water to remove more sodium, but I think I’ll try that this afternoon and see how that turns out. Nonetheless, if you love a chewy, fudge-like brownie, then this one will be right up your alley! Hope you enjoy as much as I have!

By: Monique

Monique — Fri, 16 Aug 2013 04:28:34 +0000

I also add 1/2 cup of raw almonds or whatever nuts I have (ground into a flour texture) and a 1/2 teaspoon of almond extract as well.

By: Anonymous

Anonymous — Tue, 26 Jul 2011 15:53:57 +0000

In all the other versions I’ve found online, you’re supposed to rinse the beans, return them to the can, and fill it back in with water to where it was originally. THEN, proceed to run them through the blender or food processor. I’ve had no problem with them being too dry. They still don’t rise the way they do normally, but they’re great!

By: Anne Taylor

Anne Taylor — Sat, 09 Jul 2011 14:50:02 +0000

Well, black bean is a weird ingredient (for me) for a brownie. But I think this would work. I hope the kids won’t notice the beans.