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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 79.2
  • Total Fat: 3.4 g
  • Cholesterol: 53.1 mg
  • Sodium: 45.5 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.1 g

View full nutritional breakdown of Black Bean Brownies calories by ingredient
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Black Bean Brownies

Submitted by: GENEVIVA
Black Bean Brownies

Introduction

Guiltless high-fiber, high-protein brownies. Guiltless high-fiber, high-protein brownies.
Number of Servings: 16

Ingredients

    15oz can black beans (drained & rinsed well)
    4 large eggs
    1/2 cup granulated Splenda
    3 tbsp cocoa powder
    2 tbsp strong coffee (or 1 tbsp instant coffee dissolved in 1 tbsp hot water)
    1 tsp baking powder
    2 tbsp canola or olive oil
    1 tsp vanilla

Directions

Preheat oven to 350*F.
Prepare an 8x8 baking pan by spraying it with cooking spray.
Mix all ingredients in a food processor or blender.
Add the beans last and make sure you blend VERY well.
Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing.
Brownies are approx. 2"x2" in size.


Number of Servings: 16

Recipe submitted by SparkPeople user GENEVIVA.






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Member Ratings For This Recipe


  • Incredible!
    31 of 32 people found this review helpful
    I have tried so many brownie alternatives . . . most dissapointing. This one, however has great texture and the flavor is very chocolatey. I added a dash of cinnamon to the mix. I was amazed that it makes 16 big squares with only 79 cal/each. Yes, I will definately make this recipe again. - 10/9/09

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  • Incredible!
    26 of 42 people found this review helpful
    I have a similar recipe that is a little easier. You take a regular brownie mix (9x13) size. Drain the black beans, then put them back in the can. Fill the can with water just to cover the black beans. Puree water & beans. Add to brownie mix and bake as directed. Do not add box ingred. - 4/28/10

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  • Incredible!
    22 of 22 people found this review helpful
    Made these last night & had one with my coffee this morning - while the rest of the office snarfed down bagels & pastries : - ). They're excellent! I followed the recipe exactly & I'm thrilled with how they turned out. Will definitely satisfy my chocoate craving. - 6/26/09

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  • Incredible!
    19 of 21 people found this review helpful
    I made it last night, change it a little. I used 1 can of beans, 2 eggs, 1/4 C cocoa powder,1/4 C honey instead of sugar, vanilla. It's to die for. - 2/11/11

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  • Good
    19 of 19 people found this review helpful
    I was surprised at the moist texture. Couldn't taste the beans. I took it to a potluck. Most people were surprised. One gentleman just loved them. It didn't taste quite as chocolately as I expected. I will probably try it again, but maybe add some nuts, more cocoa and some mexican vanilla. - 1/5/08

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  • Good
    18 of 18 people found this review helpful
    I find that these are just good enough to satisfy cravings for baked goods without being so good I feel like eating the whole pan. They don't taste like beans but they don't taste like real brownies either.

    I'll probably make again as I can't trust myself with the real thing. - 8/8/08

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  • Incredible!
    17 of 17 people found this review helpful
    I baked these for breakfast and they were delicious! I've used white beans and I added some more tbsp of coffee to make them coffee brownies. I love the fact the recipe doesn't call for butter and any other extra fats. Thanks for sharing it. - 8/1/09

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  • Incredible!
    17 of 17 people found this review helpful
    I used heaping spoonfuls of cocoa and I think that was the right way to go--I'm also going to try making them with sugar instead of Splenda next time. It will add a few calories but it's only half a cup anyway. I like the slight bean flavor but I don't think you'd notice if you didn't know. - 3/31/07

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  • Very Good
    10 of 10 people found this review helpful
    I thought these were GREAT! I only had to cook mine for 15 mins, not sure why? I added a 1 tbls more chocolate also which I think made a big difference. They did have a little bit of Splenda after taste to it. But overall it's a great alternative for those who can't have wheat. - 3/27/07

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  • Very Good
    8 of 12 people found this review helpful
    Enjoyed them. Changed recipe slightly, used some eggbeaters in place of half the eggs, Special Dark cocoa, and some cinnamon. This is low carb recipe, is it not? Why are some people changing it and using boxed brownie mix? Defeats the purpose. Same with subbing sugar for Splenda... - 5/29/10

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  • Very Good
    6 of 6 people found this review helpful
    I made them in a cupcake pan and added a few chocolate chips to them. They are very good! Cakey and that's the way I like my brownies. My daughter hated them ( she saw me make them) and my son said they were the best brownies ever ( and he didn't) Very healthy way to get fiber and protein! - 2/2/11

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  • Very Good
    6 of 6 people found this review helpful
    i cant even believe how good these taste! I threw in a tbsp of agave nectar, a tbsp of hemp protien powder, and bit of extra coffee. I will definately be making these again! - 5/19/10

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  • Very Good
    6 of 6 people found this review helpful
    I really liked this recipe! I used 2 tbs milled flax seed instead of the oil and added 4 tbs cocoa plus a little extra vanilla. They were really moist. One of my teens loved them, but one didn't like them. Great recipe! - 9/7/09

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  • Incredible!
    4 of 4 people found this review helpful
    I was part way through the recipe when I realized it called for a food processor. I just mashed the beans & used an electric mixer instead. I used organic, unrefined sugar in place of Splenda. Next time I think I'll try honey. I tried them w/ Greek vanilla yogurt.They satisfied my sweet tooth! - 2/25/11

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  • O.K.
    4 of 4 people found this review helpful
    If I made these again, I would add DaVinci sf syrup. These brownies were not sweet enough for my sweet tooth. - 7/13/08

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  • Very Good
    3 of 3 people found this review helpful
    Not bad at all! Super moist! I added 1/2 cup semi-sweet morsels and about 1/3 cup chopped walnuts. I also used sugar instead of artificial but reduced it by half. Perfect for my chocolate cravings! - 7/26/13

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  • Incredible!
    3 of 3 people found this review helpful
    I love these! I make them with red kidney beans and use almond extract instead of vanilla. Plus, I agree with others about the extra cocoa, but I don't add the coffee either! Yummy!! <3 - 3/19/11

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  • Bad
    3 of 7 people found this review helpful
    This was gross. No flavor, very bland. I made it exactly as the recipe said. Definitely needs something. - 3/15/09

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  • Good
    3 of 3 people found this review helpful
    I thought they were "OK"... but DH (that didn't know they were made with black beans)... thought they were very good.. so I rated inbetween with a "good". Perhaps if i hadn't known those black beans were in there I would have liked them more. lol - 3/28/07

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  • Very Good
    2 of 2 people found this review helpful
    These are pretty good! The texture was a little off for me, but the flavor is definately good for chocolatte cravings! - 1/22/11

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  • Bad
    2 of 2 people found this review helpful
    These were disgusting. I threw the whole batch out. TOO much coffee! If I was making again, more sweetener, more vanilla, more cocoa powder and some melted plain chocolate (which I did add but clearly not enough because they were horrible). - 6/15/10

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  • Bad
    2 of 3 people found this review helpful
    Was hoping these would be good, but they just taste like beans with some cocoa on them. My 3 year old likes them but I wont be eating any. - 1/21/10

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  • Bad
    2 of 4 people found this review helpful
    These were very dry and bland... Not sure I will try it again - 1/15/10

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  • Very Good
    2 of 2 people found this review helpful
    I need to add more protein to my diet, and my love for cho, these hit the spot. Next time I think I'll skip the iceing and swril some peanutbutter. Sugar free, of course - 1/14/10

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  • 2 of 6 people found this review helpful
    I didn't see anywhere on the recipe where it clamed to be vegan so don't know what Misstresskelly's response was all about. - 3/29/09

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  • Bad
    2 of 8 people found this review helpful
    This was a very unpleasant experience for my taste buds. I will never make this recipe again. - 1/26/09

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  • 2 of 3 people found this review helpful
    This recipe had me excited about a low carb, high protein brownie but my family and I just did not like them. Not enough flavor and the texture was not what I like in a brownie. Too cakey and not gooey enough. - 4/1/07

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  • Very Good
    1 of 2 people found this review helpful
    I followed the recipe exactly. Thought they were a great low carb alternative. Loved the flavor but they were a little on the spongy side. - 8/4/11

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  • 1 of 3 people found this review helpful
    This sounds very interesting and I will have to try it. I won't tell my husband that there's bean in it and see if he notices. - 7/25/10

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  • 1 of 1 people found this review helpful
    Mmmm. Love beans and love coffee...that was probably a good start...Oh yes then there's the chocolate. These tasted really good to me...don't care for the really sweet stuff anyway. Some splenda taste, though..might do half splenda half sugar or the brown sugar baking blend next time. - 7/2/10

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  • Good
    1 of 1 people found this review helpful
    I like the texture, but the flavor was a little less than I wanted. Might try to add more vanilla, cocoa, chocolate chunks or nuts. Was also thinking of using two egg whites and two eggs to see how it changes the recipe. Very good though! - 6/16/10

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious! - 5/14/10

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  • 1 of 1 people found this review helpful
    I love this recipe very much and had to transform it a bit. I made an other batch using white beans and all sugar and discarged the chocolate and coffee but instead I use vanilla and almond extract. Baking time has to be increase of 5 - 7 more minutes - I decorated them with sugar flowers - - 4/10/10

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  • Good
    1 of 1 people found this review helpful
    I was hoping for more flavor, but they were light and very easy to make. I didn't taste beans at all. Instead of regular coffee, I used Kahlua liquor which gave it an essence of coffee. Perhaps next time, I'll add chocolate chips. - 3/6/10

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  • Good
    1 of 1 people found this review helpful
    I tried to like them! I really did! Mine never seemed to set all the way and just tasted really off, even w/part splenda part sugar and extra cocoa powder. - 2/14/10

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  • Bad
    1 of 1 people found this review helpful
    i didn't care to much for them,my mother in law said they taste like something was missing. - 12/26/09

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  • Incredible!
    1 of 5 people found this review helpful
    great idea can't wait to try these - 12/22/09

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  • Good
    1 of 1 people found this review helpful
    Served to a group of friends, and they enjoyed them! They didn't know that it was black beans, but they knew it wasn't a real brownie either.

    They were very moist. The initial taste (to me) was more like black beans, but there was a slight hint of chocolaty aftertaste. Took a few to get use to. - 11/9/09

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  • Bad
    1 of 1 people found this review helpful
    This was terrible! I tried to make it better by following the others advice and increasing cocoa and splenda. Ugh. These taste like eggs at first and then they tasted like coffee. I never got the chocolate flavor. - 9/29/08

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  • Good
    1 of 1 people found this review helpful
    Not bad. I added extra cocoa and used egg beaters. Next time I will use more splenda. I did top it w/ sf/ff ice cream. The pieces were small, but the calories were low enough I could "afford" 2. - 7/30/08

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  • Bad
    1 of 48 people found this review helpful
    This is NOT vegan!!! Eggs? Hello?!?! - 1/29/08

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  • Bad
    1 of 4 people found this review helpful
    Terrible! dont waste your time & $ - 5/11/07

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  • Good
    1 of 1 people found this review helpful
    Made them and got mixed reviews. I think I'll play around with the cocoa level and replacing some sugar with splenda. Anything i can mix entirely in my food processor is fine with me. - 3/31/07

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  • Bad
    1 of 2 people found this review helpful
    I thought they were disgusting. I could definitely taste the beans. - 3/27/07

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  • SPLENDA is an aweful thing to use for a sweetner. Do some research on it. Seriously. Neurotoxin... and the manufacturer knows it. Use sugar and eat sparingly. Much better option. - 10/25/14

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  • I made these yesterday, they were amazing so fluffy like chocolate cake texture! They were so delicious my husband asked if I would make them again (and hes a picky chocolate/sweets man). The only thing I added was some dark chocolate chips and upped the coffee to 4 tbsp (we like coffee). - 10/23/14

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  • I used this recipe as a base and made some changes. It is really good and gives me a special treat that is satisfying as well as healthy. - 9/20/14

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  • Not sweet at all, tasted like unsweet really strong coffee. They do have a cake like consistency, but look nothing like the photo shown. I won't make these again. - 8/13/14

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  • I have always been a cook from scratch person & the brownies I have made are really good, but for me now I didn't mind this recipe. The next time I make them I will use S.F. Torani Chocolate flavoring, omit the coffee and add nuts. I used a mixer. I don't have a processor, I will use my blender. - 7/26/14

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  • This recipe or something like it has been around Weight Watchers for a while. You can also take the drained beans, run them through a food processor, and add them to a boxed brownie mix of your choice. Even a chocolate cake mix works. Add water to get the consistency you want. Bake as usual, yum! - 7/19/14

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  • Has anyone tried using sugar instead of Splenda? Do you use the same amount and how is the flavor? - 5/29/14

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  • My 5 yr. old granddaughter and i dropped it all in the ninja blender and blended it very well...then poured it out on to a parchment lined small baking dish...and they turned out awesome! We also topped it with a mixture of peanuts and choc. chips before baking...not a lot of them! Super!!
    - 3/13/14

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  • Really good! :) I used honey instead of splenda and increased the cocoa, asded cinnamon and mixed spice :D - 2/17/14

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  • I was surprised at how good these were! They did have a different texture and taste than "normal" brownies, but we're rich and chocolatey, and not too spongy. I did modify a little bit though: used only 1/4 cup of Splenda and added 1/4 cup honey, and used special dark cocoa. Yum! - 1/20/14

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  • I've made bean cakes before and this is a lovely one. The coffee gives it a rich dark chocolate taste. I used a tin of chickpeas to make it and it was a great success. - 1/18/14

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  • Yes I have tried this and several others like it. They all taste wonderful due to the cocoa - yum! Terrific way to get fiber into your diet. I always add toasted, chopped pecans. - 11/24/13

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  • Read the reviews and couldn't wait to try this recipe. I do not like it. You can taste the beans. Just made me want real brownies. Sorry. - 10/5/13

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  • I used white sugar instead of splenda since I'm not a big fan of sugar substitutes. These came out really moist, and surprisingly good! I used 1 tbs. of vanilla and plan to use more cocoa powder next time. Great recipe! - 7/26/13

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  • these are horrible!!!! - 3/29/13

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  • I love this recipe, because it's gluten free! So easy, and the taste is heavenly. Thanks for posting!!! - 3/14/13

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  • I didn't have Splenda or coffee so I added 2 tbsp water in place of the coffee and added 1/2 c sugar in place of the Splenda - they're different, but it works! - 1/29/13

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  • Use Stevia instead of Splenda! - 1/26/13

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  • this is a good recipe, I like the idea of adding cinnamon, so I will try it next time I bake this to take out. - 1/23/13

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  • These brownies were GREAT and my kids love them. Of course I did not tell them that they were made from beans....LOL. - 1/5/13

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  • Hmm I haven't tried this recipe yet, but I'm thinking of making this an ultimate protein bar by using only egg whites, adding 2 scoops of protein powder, substituting splenda for xylitol, and using applesauce instead of canola oil. - 11/22/12

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  • I made a couple of substitutions to this: I omitted the coffee and used chocolate flax oil instead of the other oils (to enhance the chocolate flavor) I also used 1 C of stevia instead of 1/2 C splenda (I like it sweet) and I added 1/4 tsp of baking powder. It came out more cake-like than anything! - 11/19/12

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  • These might be guiltless, but I much prefer the single serve brownie. I did not find these sweet enough and did not like the spongy texture. Would not make again, fiber or not. Sorry. - 11/2/12

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  • To those who omit the coffee, when i was growing up we always added a bit of coffee to chocolate baked goods, it didn't make them 'mocha' (there's not enough coffee for that) it just somehow intensified the chocolate. Haven't tried these yet, but will! - 11/2/12

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  • Just got done making these brownies.
    I have to say DELICOUS!!!!!! - 9/30/12

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  • Surprisingly awesome! Had my doubts at first. - 9/14/12

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  • hands down the best brownie recipe ever! its moist and dense. and it stays that way. it doesn't seize up. I used a potato masher to mash the beans and incorporated the ingredients by hand. it also works just as well with kidney beans. this is a real keeper! - 8/29/12

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  • Loved it! Just made them, but I was worried they wouldnt be chocolatty enough, especially to get them sneaked past my bf who hates anything healthy. SO I threw 1/4 cup of semi-sweet chocochips ontop. PERFECT!!!! specially warm! - 8/19/12

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  • No way would I pretend a black bean can mimic a brownie again. - 7/16/12

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  • Love these, the only substitutions I made were Stevia, and coconut oil. They are awesome! moist and very chocolatey - 7/16/12

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  • wow... not very good at all. I wish I understood the taste buds of the folks that say this is good. They just tasted like coffee flavored beans. The texture was very spongey. - 7/8/12

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  • I was skeptical at first, but I am so glad I tried them. These were really good. I used regular sugar instead of splenda, because splenda always gives me a nasty aftertaste, but that didn't change the carb and cal too much and it's still a lot healthier than regular brownies. Will be making again. - 6/28/12

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  • The only thing I'll do next time is strain my blended beans to keep the skins out. I also added walnuts to make them more like real brownies. I brought them to work. We're trying to be good, so they weren't happy about eating brownies. They liked them, especially when I gave them the recipe :O) - 6/19/12

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  • I made these brownies for my bootcamp class last day party. And they loved it. I made a couple of substitutions. I used molasses and a little bit of brown sugar instead of Splenda and I added walnuts, cinnamon and a couple of dark chocolate pieces. Everyone loved it. Will use all egg white next time - 5/12/12

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  • I love this recipe! I used Stevia sugar instead of splenda...better for you. I also tried adding dairy free chocolate chips to the top!Yummy. I bring these as a treat for after running club!!!!!!!!! - 5/10/12

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  • A good recipe. I dont have a food processor so I used a potato masher, and it worked fine (it wasnt fast) - 4/4/12

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  • Excellent way to kill a chocolate craving! This will be a regular part of my weekly cooking from now on. - 3/22/12

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  • They are baking as I write this...but I can say so far that the batter looked & tasted oh so wonderful.
    However I tweeked it. I used 1/2 c cocoa, added 1 tsp cinnamon, 2 tsp stevia with 1/2 c splenda. I only had 3 eggs so add 1/2 cup greek yogurt & 1 scoop of soy protein powder. waiting for result - 3/10/12

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  • They're not bad. The texture is pretty good for not containing flour, but the taste is still too "beany" for me. It almost tastes like chocolate beans. It's not bad, and it will definitely satisfy a craving for something sweet and chocolate, but it's not very close to the real thing. - 3/8/12

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  • Made these this morning. They were great! - 2/24/12

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  • I tried these, but after an hour, they still didn't set up. The batter was good, but I just could not get them to bake. I guess I will have to try again! - 2/22/12

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  • The texture was just too strange for me, and I was hoping for a more chocolaty flavor. Worth a try though, for the adventurous! - 2/11/12

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  • Just got em out of oven. They are really tasty! I can't WAIT to see the look on my friend's face when I let him eat this! hahhaa! - 1/15/12

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  • These were interesting. I would not call them brownies. I will not make them again. I just don't fine them good. - 1/10/12

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  • This is good. I shaved some calories by substituting applesauce for the oil and I used regular sugar.I also added an extra TBSP of cocoa. I'm gonna make this instead of regular brownies. For the HB I will add frosting, but at least it is healthier than the regular brownies. Very moist. - 12/13/11

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  • Made these with sugar, since I don't do fake sweeteners, and added cinnamon. They were good, for me personally, I needed a bit more richness, so maybe I'd up the cocoa and add vanilla next time. Very easy, texture was great, and love that they're relatively guiltless. - 12/10/11

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  • I am amazed that they didn't taste like beans!!!! I did however use regular sugar but they were soooooo moist and they were great!!!! - 11/22/11

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  • I made this & it was a complete success in hte family!!! I added a Tsp of peanut butter for a little extra kick... the whole batch was gone in a day...!!! - 11/21/11

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  • Surprisingly very good. I added more coffee instead of water, used more cocoa, fresh black beans, coconut oil and organic sugar instead of splenda. It tastes more like a cake, but very yummy especially with a little powdered sugar! - 11/17/11

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  • I though these were great!! - 10/20/11

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  • I added extra cocoa instead of the coffee, and I throw in walnuts. The extra chocolate really helped, and I can't taste the beans! I used real sugar, but next time I'll put more in to compensate for the extra chocolate. I LOVE that these don't have flour, and you can't taste the difference!! - 9/22/11

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  • I love this recipe...the only food (so far) I've gotten a craving for!!! I added extra cocoa but left the rest the same...very light & cakelike!!! - 9/18/11

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  • It was OK the flavor of the beans was too intense for me, they are very filling I only tried one after baking them and I was hungry at that point after that I felt full. - 8/13/11

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  • I was in too much of a hurry. I read blender but thought mixer. I was fine with the whole beans. But next time I will slow down. Will make again, without a doubt. - 7/27/11

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  • A little like cake, but I didn't add the coffee for my family. I liked them and they were easy to make as well. I am going to make this recipe again with the coffee for myself. - 7/25/11

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  • I don't like sweetener, but i used brown sugar and i was impressed, it adds a few more calories, but i loved it - 7/1/11

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