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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 115.6
  • Total Fat: 5.1 g
  • Cholesterol: 11.5 mg
  • Sodium: 34.5 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.1 g

View full nutritional breakdown of Chocolat Noir Brownies calories by ingredient
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Chocolat Noir Brownies

Submitted by: JO_JO_BA
Chocolat Noir Brownies

Introduction

I was skeptical of a sweet recipe that called for black beans, even though there were rave reviews everywhere! It does work, though! Pureed beans are just the ticket to keeping these cakey brownies dark, moist, and fudgey and all without any trace of bean flavour. I was skeptical of a sweet recipe that called for black beans, even though there were rave reviews everywhere! It does work, though! Pureed beans are just the ticket to keeping these cakey brownies dark, moist, and fudgey and all without any trace of bean flavour.
Number of Servings: 8

Ingredients

    6 tbsp cocoa powder
    1/4 cup whole wheat pastry flour (or 1/2 and 1/2 whole wheat and white)
    1/2 tsp baking powder
    1 cup black beans, drained and rinsed well
    3 tbsp salted butter, melted
    1 tbsp vanilla
    1/4 cup Splenda Granular
    1/4 cup packed brown sugar

Directions

Preheat the oven to 325F, and lightly spray an 8 x 8 inch baking pan with PAM.
In a small bowl, combine cocoa powder, flour, and baking powder. Set aside.
Place beans and butter in a food processor, and puree until beans are completely smooth.
Pulse in vanilla, Splenda and brown sugar until well mixed.
Add cocoa mixture and pulse just until incorporated.
Bake for 13-15 minutes (do not overbake). Cool in pan on wire rack, and chill before cutting.


Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    Good - not outstanding, but not a bad chocolate fix. I had to replace the butter with applesauce (dairy allergy) and it seemed to work okay - they were very fudgy, and it cut out most of the fat. No bean taste at all - husband was amazed when I told him the secret ingredient! - 7/29/08

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  • Replaced butter with canola oil. Have made it this way many times and it is a perfect chocolate fix for me and friends are always amazed at the bean ingredient. - 2/14/09

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  • Very good texture and flavor. I could detect a hint of bean though. Not sure if anyone would guess if they hadn't seen the recipe though. Thanks for a good one! - 11/17/08

    Was this review helpful?   yes  No