A-MA-ZING! Just found out I was gluten intolerant recently, and have really been craving some chocolately pastry treat. These are without a doubt the best brownies I have ever made. Way better than anything boxed. They are not your traditional brownie consistency, more like fudge, but that’s the way I like them! Make sure you use CANNED black beans. Organic with low sodium is the best way to go. Make sure to really blend the ingredients well to get the beans into really fine particles. I used a blender and it worked great. I added an extra tbs of chocolate to make them super tasty. My boyfriend was dubious and even he liked them! For the reviewers who said they tasted like beans: you must have done it wrong, because I have no idea what you are talking about. These taste great!
Ok shocking but true we all loved these. I have made these several times and have been adding 1 1/2 teaspoons of both baking powder and baking soda to the recipe. It makes them more cake-like which I like a little better.also like other comments said. i actually push the kids to eat them now for a snack . BUT NO one knows the secret of the beans inside.
I made these last night. I followed the advice of some of the other reviews and added 1 more TBSP of cocoa powder and 1 1/2 tsp of both baking soda and baking powder. They turned out great, very moist.
These are good but not as great as I had hoped. I could defiantly taste the bean texture and favor but I made them with dried beans and they might not be good for this recipe. Overall fine for a snack and I will probably try again with canned beans instead. Thanks for the recipe.
Update: I have been make these for 2 years since my first review. They are without doubt my FAVORITE BROWNIES EVER!!! Defianlty use cannned beans and up cocoa powder to 1/3 cup. I usually use only 1/2 cup of sugar and they are perfect that way. I have also tried to replace the oil with 2 mashed up banana and they still turned out great. Also, dried cranberries and almonds are awesome in these.
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