Photo of Black bean brownies by WW

Black bean brownies

Total Time
40 min
7 min
33 min
It's true. People put all sorts of strange things in their brownies. From beets to cola and even cauliflower (yep, you read that right!), the additions might be surprising, but the rationales are usually sound. Here, black beans lend lots of fiber and moisture to this lightened up treat. They're rich and delicious and marry well with all that chocolaty goodness. Customize this basic recipe with instant espresso powder, a teaspoon of cinnamon, or 1/4 teaspoon of cayenne pepper for a pop of heat. Make this a fancy plated dessert by serving a brownie topped with fat-free whipped topping dusted with cocoa powder.


Cooking spray

2 spray(s), flour-variety recommended

Canned black beans

½ cup(s), rinsed and drained

Black coffee

¼ cup(s), strong

Unsalted butter

½ cup(s)

Bittersweet chocolate

4 oz


4 large egg(s)


1¼ cup(s)

Vanilla extract

1 tsp

Table salt


All-purpose flour

1 cup(s)


  1. Preheat oven to 350ºF. Coat a 9- X 13-inch pan with cooking spray; line with aluminum foil and coat foil with cooking spray.
  2. In a blender or mini food processor, process beans with coffee until smooth; set aside.
  3. In a double boiler over very low heat, melt butter and chocolate.
  4. Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.
  5. Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more. Cut into 24 pieces and serve. Yields 1 piece per serving.