Skinny Black Bean Brownies with Chocolate Chips

I realized this week that it had been a while since I posted a dessert recipe. Since I couldn’t remember the last sweet thing I made, I looked it up. It was in November. That’s 4 months ago. FOUR. Absolutely crazy. I don’t have a sweet tooth, so I don’t tend to make many desserts. However, 4 months is a long time for That Oven Feelin’ to go without something sweet. I decided to change that today.

Since I’ve been posting lots of healthy recipes, I wanted to make a dessert that was a bit healthier. Instead of using lots of flour, I used black beans in these Skinny Black Bean Brownies. I’m not kidding, black beans. However, just because these brownies are healthy, doesn’t mean they need to taste healthy. Or taste like black beans.

Skinny Black Bean Brownies with Chocolate Chips

I wanted to make sure that you couldn’t taste the black beans at all, so I needed a guinea pig. That job fell to my fiancé and That Oven Feelin”s CTO (Chief Tasting Officer) Elliott. I told him that I made brownies, but didn’t say anything else. I always tell him to be a harsh critic of my food for That Oven Feelin’, so I knew I would get an honest answer. When he got home from work, I was editing photos in the study and left the brownies on the kitchen counter.

He said they weren’t overly sweet or as dense as he expected. The brownies were almost cake-like. However, they were still very good. Most importantly, he had absolutely no idea that the brownies included black beans. Even after I told him, he couldn’t believe it.

Skinny Black Bean Brownies

This recipe is super-easy. Cleaning up and eating the brownies is probably more difficult and time-consuming than actually making them. Just blend all of the ingredients together, add some chocolate chips, then pour the batter into a baking dish. 30 minutes later, you’ve got a batch of tasty SKINNY brownies.

Below the recipe, I’ve added nutrition facts for these brownies. A serving is one brownie and there are 8 servings total. It’s a big brownie. On the left, the nutrition facts include a cup of chocolate chips. The nutrition facts on the right don’t. As you can tell, the chocolate chips account for half of the total calories.

Skinny Black Bean Brownies with Chocolate Chips

I used a 10 by 7 inch baking dish by Le Creuset. For easy brownie removal, spray the dish with cooking spray and line the pan with parchment paper, leaving an inch or two overhanging. After baking, pull the brownies out by the parchment paper. This is probably one of my favorite baking tips.

Make sure that you use non-stick parchment paper rather than wax paper. Wax paper will smoke or even melt in the oven. I may speak from experience.

Allow the brownies to cool fully before removing and cutting them. Otherwise, you might make a bit of a mess. A delicious mess, but a mess nonetheless!
Skinny Black Bean Brownies with Chocolate Chips

 And just because I’ve become a bit obsessed by gifs lately:

Skinny Black Bean Brownies with Chocolate Chips

I could watch this all day.

Skinny Black Bean Brownies with Chocolate Chips
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 large brownies
Ingredients
  • 14 oz can black beans, drained and rinsed
  • 2 eggs
  • ¾ cup sugar
  • ½ cup cocoa powder
  • 1 tbsp skim milk
  • 1 tsp balsamic vinegar
  • ½ tsp canola oil
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup chocolate chips, white or dark chocolate
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add all of the ingredients (excluding the chocolate chips) to a blender. Blend all ingredients until smooth. Stir in ½ cup of the chocolate chips. Pour the batter into a prepared baking dish and top with remaining chocolate chips.
  3. Bake in the preheated oven for 30 to 35 minutes. Allow the brownies to cool before cutting and serving.
Notes
Inspired by The Roasted Root
Nutrition Information
Serving size: ⅛th

 

Skinny Black Bean Brownies

*Nutrition Facts on the left includes chocolate chips and the one on the right does not.

2 comments
JA
JA

hi there! Question, if I just olive oil instead of canola, is this ok?

ThatOvenFeelin
ThatOvenFeelin moderator

@JA Using olive oil shouldn't be a problem. Olive oil is stronger in flavor than canola oil, but you only need 1/2 teaspoon in this recipe (I don't think you'll even notice a difference). Let me know how they turn out!