RecipeBlack Bean Brownies
- Calories: 125
- Protein: 2 g
- Total Fat: 1.5 g
- Unsaturated Fat: 1.55 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 2 g
- Total Sugar: 14 g
- Natural Sugar: 1 g
- Added Sugar: 13 g
- Sodium: 90 mg
You can’t beat the convenience of boxed brownie mix, but of course, it’s not up for any health awards—ahem ;). In this simple recipe, I mix the dry powdery mix with a can of pureed black beans (no egg, oil or butter needed) to infuse the brownies with protein, fiber and nutrients. Trust me, there’s no trace of beany flavor…just pure chocolate bliss. And while the chopped almonds on top are optional, I highly recommended them for a crunchy contrast to the fudgy goodness in every delicious bite.
- Prep time
- Total Time
- • 1 can (15 ounce) black beans
- • 1 box brownie mix
- • ½-1 cup toasted almonds (optional)
Mist a brownie pan with nonstick oil spray and set aside.
Rinse and drain black beans. Add the beans and one cup water to a blender and purée until completely smooth. Combine bean purée and dry brownie mix in a mixing bowl and stir to create a velvety batter. Pour batter into the prepared baking dish and sprinkle optional chopped almonds over top.
Bake according to box directions and check doneness a little over halfway through (oven temp and cooking time will vary dependent on the size pan you use).
Watch this video:
Try this Fudgy Lentil Brownies!
