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Black Bean Brownies Recipe

Black Bean Brownies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

Showing 51-60 of 84

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  • on July 05, 2011

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    I happened to have some leftover blackbeans, and immediately thought of this recipe. I found it easy to make and the brownies were very fudgey and yummy. I used a glass plan and lined it with two crossed pieces of foil (a must for even cooking and easy removal. I like the espresso notes to deepen the chocolate flavor. The brownies needed an extra 5 minutes (25 total, and were just a little bit shiney in the middle as Melissa described. I also like a recipe for a small pan so I don't have lots of extra tempting leftovers. Thanks again, Melissa! Another winner!

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  • on July 03, 2011

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    I loved these brownies. they tasted great and my husband didn't know about the black beans and I didn't tell him.

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  • on June 27, 2011

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    These brownies are so yummy! I was really suprised and so happy to have another source to use unused black beans. Both my girls ( 4 yrs and 1.5loved them. My 4 year old was the true test! Once she ate them I knew I found a new favorite dessert item. I needed to cook them about 10 minutes longer and I will reduce the instant coffee to half tsp next time or not use at all.

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  • on May 26, 2011

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    I have to say I was not happy with them. They tasted fake. I made them for my daughter and she didn't like them. Needless to say I will not be making them again.

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  • on May 25, 2011

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    I made these yesterday, and after tasting them I immidiately proceeded to make another batch. Outstanding. Mine came out perfectly fudgy and rich. I think they key is to use black beans you have cooked yourself. Canned beans would not be as good. The only change I made was regular chocolate chips and my pan was oblong shaped but still probably the same area size as that called for. I can't wait to make these again and again! Thanks, Melissa!

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  • on May 17, 2011

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    I was really looking forward to making these brownies and substituting the "regular" oil in the recipes for Blood Orange infused olive oil. The flavor was wonderful!! The only probem was the baking time. I used an 8x8x2 pan (9x9 broken so that looking like Melissa's description--matte around the edges, shiny inside, I assumed they were done. After 21 minutes in the oven, I removed them. 30 minutes later-cut into corner--edges yummy--inside not done yet! Had to put them BACK in the over another 10 minutes. Mayble next time I'll buy a 9 x 9 x 2 and try again.

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  • on April 26, 2011

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    I could taste the black beans a little so next time I will cut them in half. However the texture and moistness were perfect. The brownies were rich and delicious.

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  • on April 23, 2011

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    Very good! Couldn't taste the black beans at all! I prefer fudgy brownies, but these were really good!

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  • on April 21, 2011

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    This is such a great recipe! The brownies were very cake-like and chocolatey. For those who had problems, did you rinse the beans when using canned beans? That may have added extra salt and what-not to the batter. This is definately going to be my go-to recipe for brownies from now on. YUM!

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  • on April 09, 2011

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    This is by far the best brownie receipe I have ever used hands down. The brownies are so so so moist, you do not taste the beans AT ALL. I didn't use the coffee because I didn't have any. I watch Melissa's show every single week and try just about everything she makes. Excellent job again! :

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