Black Bean Brownies

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I’ve tried several black bean brownie recipes and was disappointed with the result. While they had a nice chocolatey flavor, they had a mushy texture. In this recipe I used a half a cup of King Arthur 00 pizza flour. This ultra-fine flour and egg whites provided the perfect structure, while the non-fat yogurt replaced the oil. A splash of brewed coffee enhanced the chocolate flavor and a sprinkle of sugar free chocolate chips over the top before baking added to their decadence.

These black bean brownies are rich in flavor with a chewy texture. They are a great way to end a meal or pair with a cup of coffee for a mid-day ‘pick me up’. You can jazz them up with various toppings, pair them with fresh fruit or serve them á la mode for a special treat.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

• Can of unseasoned black Beans – I used Trader Joe’s organic ones as they are very low in salt.
• King Arthur 00 pizza flour
• Sugar or equivalent of sweetener of your choice – I used Truvia with Stevia
• Cocoa powder – I used Hershey’s cocoa.
• Baking powder
• Baking soda
• Salt
• Plain non fat yogurt
• Egg whites
• Vanilla
• Regular or decaf brewed coffee
• Sugar free chocolate chips – I used Bake Believe semi-sweet chips.

Making the Black Bean Brownies

• Drain the can of black beans. Rinse them with water and let them sit in a strainer set on a folded paper towel until you are ready to use them.

• Line a pan with parchment paper. Spray the parchment paper with Pam and use a napkin or piece of paper towel to smear the Pam over the surface of the paper. Set aside.

• Add the flour, cocoa powder, sweetener, baking powder, baking soda and salt to a bowl.

• Stir until they are thoroughly mixed. Set aside.

• Place the drained black beans into the bowl of a food processor and pulse until they are the consistency of a smooth purée.

• Add the brewed coffee, plain non fat yogurt, egg whites and vanilla to the food processor bowl.

• Pulse until these ingredients are uniformly mixed with the puréed black beans.

• Add the dry ingredients to the food processor bowl.

• Pulse until the dry ingredients are incorporated into the wet ingredients.

• Transfer the batter into the parchment lined baking pan. Spread the batter into a smooth layer.
• Sprinkle the sugar free chocolate chips over the top of the brownie batter. Lightly press them into the batter.

• Place the brownies into the oven and bake until they are done. The top will crack. You are looking for a toothpick inserted in the center to come out clean or have crumbs stuck to it. Remove the brownies when they are done.

• Cut the brownies after they are completely cooled. Serve and enjoy. Leftovers freeze well.

Serving Ideas

• Black bean brownies can be served plain, warm or chilled as a dessert or snack.
• You can jazz them up with a dollop or light swirl of peanut butter or almond butter. If you have points to spare you can drizzle a chocolate or vanilla glaze over them.
• A warm black bean brownie pairs well with a scoop of Kemp frozen non fat vanilla yogurt or Nick’s sugar free ice cream.
• Want to keep dessert light then top a black bean brownie with fresh raspberries or strawberries.

WW 1 pt per brownie, 1 pt per 2 brownies, makes 16