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Brownie Mix-Black Bean Brownies

You won't believe how chocolate-y and moist these brownies are. I like to make them in mini muffin cups with mini foil cupcake liners. Dust them with powdered sugar and you have a decadent treat with the benefit of more protein, more fiber, and fewer fat calories.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Snack
Cuisine French
Servings 24 people
Calories 3509.2 kcal

Equipment

  • 1 Blender
  • 1 Baking Dish 9x13-inch
  • 1 Mixing Bowl
  • 1 Spatula or whisk
  • 1 Wire Rack

Ingredients
  

Main

  • 1 15 ounce can black beans, rinsed and drained
  • 1 cup water
  • 1 package brownie mix
  • 1 cup chocolate chips divided

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
  • Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

Notes

Ensure the black beans are blended to an absolute silky-smooth consistency; any grittiness will compromise the brownie's texture. A high-speed blender is recommended. When incorporating the brownie mix, stir just until combined to avoid overdeveloping gluten, which can lead to a tougher brownie. For an elevated flavor profile, consider adding a teaspoon of instant espresso powder to the bean mixture to deepen the chocolate notes, and a sprinkle of flaky sea salt on top before baking to enhance the sweetness. Cooling completely on a wire rack is paramount for the brownies to set properly, ensuring clean, neat slices and the best possible texture.