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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.8
  • Total Fat: 2.1 g
  • Cholesterol: 2.7 mg
  • Sodium: 30.5 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Healthy Fudgy Brownies calories by ingredient
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Healthy Fudgy Brownies

Submitted by: FIT-WHIT
Healthy Fudgy Brownies

Introduction

Chef Rocco's unusual but delicious healthy brownie recipe, utilizing black beans for hard-to-beat nutritional stats and flavor.

*Don't knock it til you've tried it! :) Black beans may make you cringe, but these are surprisingly delicious! The texture of these is a cross between a brownie & fudge. Yum!

Recipe found in Women's Running Magazine, March 2011.
Chef Rocco's unusual but delicious healthy brownie recipe, utilizing black beans for hard-to-beat nutritional stats and flavor.

*Don't knock it til you've tried it! :) Black beans may make you cringe, but these are surprisingly delicious! The texture of these is a cross between a brownie & fudge. Yum!

Recipe found in Women's Running Magazine, March 2011.

Number of Servings: 12

Ingredients

    15 oz. canned black beans OR about 1.5 cups cooked black beans, drained & rinsed (stats using cooked beans, NOT canned)
    1/2 cup unsweetened cocoa powder
    1 tsp espresso powder
    3/4 cup liquid egg substitute
    3 T. whole-wheat pastry flour
    3/4 cup agave nectar
    1 T. unsalted butter, melted
    1 tsp vanilla extract

    *Optional (not included in nutrition):
    1/2 cup slivered almonds for sprinkling on top
    OR 1/4 c. chopped nuts & 1/4 c. raisins to mix into batter

Directions

Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray. Combine the beans, cocoa powder, espresso powder, egg substitute and flour in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.

Add the agave, butter, and vanilla. Process until all ingredients are combined (about one minute).

Pour the batter into the prepared baking dish and smooth the top with a spatula. If using slivered almonds, sprinkle on top of batter. Bake for 20 minutes, turning the dish halfway through the baking time. Then turn the temperature of the oven down to 300 degrees F and bake for another 5-8 minutes (start with 5), until a toothpick inserted in the center come out with a bit of soft batter clinging to it. It should NOT come out clean; if it does, it's overcooked.

Let the bars cool completely at room temp in the baking dish. Then put them in the fridge for at least 3 hours. When they're cold, cut them into 12 squares and serve. Refrigerate leftovers. (*I wrapped the bars individually in plastic wrap to store for easy portioned treats in the fridge!)

Number of Servings: 12

Recipe submitted by SparkPeople user FIT-WHIT.






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Member Ratings For This Recipe


  • O.K.
    1 of 1 people found this review helpful
    Not a repeater. I followed the directions exactly. The batter tasted funky and the finished product was blah. I edit many recipes to substitute healthier ingredients so I didn't expect it to be exactly like a brownie. But this wasn't even close. Pastey, gummy texture and funky flavor. - 9/11/11

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  • Incredible!
    1 of 1 people found this review helpful
    I made these last night and waited until this morning to try them, they are fantastic!
    I used Suisse Mocha in place of the espresso and I added 15 grams each of mini morsels and slivered almonds on top...yum!! - 4/5/11

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  • Very Good
    1 of 1 people found this review helpful
    I believe I over cooked them a tad, but they still turned out excellent. I'm going to add peppermint next time as someone else mentioned. Thanks Fit-Whit! - 3/20/11

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  • 1 of 1 people found this review helpful
    These are sooooo yummy! I just took them out of the fridge and tried them!, I put walnuts on them instead of almonds, and also added 1 tsp of pepperment extract instead of vanilla, chocolate mint!! awsome thankyou - 3/17/11

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  • I was disappointed by these 'brownies'... Maybe it is the word 'brownies' the problem and I was expecting them to taste more like the real thing? I don't know. I didn't like the taste and found them impossible to eat without drinking something at the same time. (They are filling indeed though!) - 4/19/11

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  • The first time I made them they had a strong bean flavor. I tried again using a different brand of beans and they turned out much better. Next time I'm going to to try subbing dates for at least a portion of the agave. I think it would improve the texture. They turned out a little pasty. - 4/4/11

    Reply from FIT-WHIT (4/4/11)
    I used a glass baking pan, and they worked just fine! They should be gooey in the middle-- just let them cool to room temp, and then refrigerate for several hours (like you would do with fudge!). These are really FUDGY texture! Hope they work for you!


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  • Wonderful!!!!! - 4/2/11

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  • Yum-o!!!! I love them!!!! I did swap coconut oil for butter and honey for agave! They are divine though! And unlike other treats 1or 2 is enough! Thanks Whit! - 3/24/11

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  • Not close enough to the real thing to fool anyone, but as a brownie "substitute" these are totally delicious and more than good enough to satisfy a sweet tooth! - 3/20/11

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  • I'm going to veganize these bad boys and see how it comes out. Should be simple to do. I'll just sub flax goo for egg and use Earth Balance for the butter. :) - 3/14/11

    Reply from FIT-WHIT (3/14/11)
    Let me know how they turn out!! Make sure to do "3 eggs" worth of flax, as 1/4 c. egg substitute = 1 egg. (Hopefully they're good... though I can't promise having not made them!) Have fun!


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  • OMG perfect timing.. I've made these before and they are AWESOME!! I was just looking for the recipe yesterday!! thank you thank you thank you - 3/13/11

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