Black Bean Brownies

Black Bean Brownies

3.5 of 5 (205)
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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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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!
    50 of 52 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!
    38 of 60 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!
    35 of 39 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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  • Incredible!
    33 of 33 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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  • Good
    25 of 25 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!
    20 of 20 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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  • Good
    20 of 20 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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  • Incredible!
    19 of 19 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
    12 of 12 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
    10 of 14 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
    7 of 7 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 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 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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  • Very Good
    4 of 4 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!
    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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  • Bad
    4 of 8 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
    4 of 9 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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  • 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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  • 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 9 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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  • 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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  • Good
    2 of 2 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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  • 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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  • 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 1 people found this review helpful
    I made these this morning.. I did a similar thing to SALLY1127 and used honey insted of splenda and excluded the coffee.
    These definitely get rid of my cake and chocolate cravings. And because of the beans, they are really filling!
    Would recommend to any fellow cake lovers :)
    - 1/29/16

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  • Incredible!
    1 of 1 people found this review helpful
    Love these. Can eat them daily. I use an extra T cocoa powder and 1/3 cup regular sugar instead of Splenda. I also double the vanilla and omit the coffee. - 3/10/15

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  • O.K.
    1 of 1 people found this review helpful
    These turned out as light, cake-like brownies, not the heavy fudgy ones. That's OK if that's what you want. They turned out light on taste, too, for me. I used Hershey's Special Dark Cocoa but the flavor didn't really come through. Interesting experiment but not a repeat. - 3/2/15

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  • Good
    1 of 1 people found this review helpful
    My family found these to be very bland and not all that chocolatey. Very moist though! We're going to put in refrigerator and see if we like them better icy cold! First attempt at a black bean brownie. - 12/16/14

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  • Good
    1 of 1 people found this review helpful
    It was okay, it tasted different but I have also been cutting carbs so they did their job.*update* I put them in the fridge and let them get cold, they tasted loads better.
    - 11/22/14

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  • 1 of 1 people found this review helpful
    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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  • 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 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 50 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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  • I made this black bean brownie recipe for the family party....and everyone loved them! I didn't change a thing! - 5/24/17

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  • Love this black bean brownie recipe! Yummy! - 5/21/17

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  • Very average. Would rather make real brownies and enjoy it and eat less. - 5/21/17

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  • This sounds good and will sub the splenda for something else. Will not use that stuff. - 5/17/17

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  • Good potential. Needs more cocoa and vanilla. Might add some honey to balance the sweetener. - 5/16/17

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  • Black bean, such an interesting and favorite addition to one of my favorite desserts. I loved it! Even the coffee flavor wasn't that strong as I do not like coffee and switched up the Spenda for honey as I do not like the taste of Spenda. - 5/5/17

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  • Yummy!!! - 5/2/17

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  • Surprised it held together when pouring into the pan but surprisingly cooked well. Very moist and tasty. - 4/30/17

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  • Very yummy! - 4/24/17

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  • amazingly good - 4/20/17

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  • Great - 4/19/17

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  • This looks easy! - 4/19/17

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  • yummy - 4/18/17

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  • I made these (a double recipe) and used the full cup of Splenda as one of the reviews stated. (two cups in all). Added walnuts just because. I didn't mind the flavor, Kathy couldn't even finish one. I can see why the reviews are mixed. If you expect brownies like mama used to make, you will be di - 4/16/17

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  • These look good an lower calorie than a most sweet treats! - 4/15/17

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  • I'd never made these before and my family was surprised how good they were. What a nice treat and not a high calorie dessert! I added cinnamon to the recipe which gave it a nice taste. - 4/6/17

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  • wont buy coffee just for brownies... and a lot of eggs - 4/6/17

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  • I will have to try this . It sounds really good and I just got a new food processor. - 4/6/17

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  • I am not a fan of black beans but I keep hearing they are good and the brownies are great!! Thanks for sharing. - 4/6/17

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  • great - 4/6/17

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  • Almost wouldn't guess there were beans in these brownies. - 4/6/17

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  • Sounds amazing except I can't stand coffee, what would be a substitute for it? - 4/6/17

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  • Very good! Will also make them for our bake sale. - 4/6/17

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  • Look good. Will have try. - 4/6/17

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  • This is interesting.... - 4/6/17

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  • These were not very moist. - 4/6/17

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  • these are so good my friend makes them - 4/6/17

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  • Love these!! - 4/6/17

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  • OMG Healthy and tasty, these were much better than I expected and the boost of protein and fiber are such a bonus! - 4/6/17

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  • Surprisingly good. - 4/6/17

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  • I have made fudge with black beans also. These are great. - 4/6/17

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  • these are delicious and easy to make. really liked it. - 4/1/17

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  • I have made a black bean chocolate cake before and it was delicious, so this would probably be just as good if I could convince my husband to get me the other ingredients to make it! - 3/23/17

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  • I wanted to love these since the calorie and carb count fit my plan. Just didn't like them. - 3/22/17

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  • delicious! - 3/10/17

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  • I don't like coffee. Can you taste the coffee? What could be used instead? - 3/7/17

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  • I HAVE MADE THESE BROWNIES AND FREEZE SAME FOR A TREAT I THAW 1 BROWNIE, SLICE IN HALF, MASH ROUGHLY A CUP OF BERRIES. PUT HALF BERRIES OVER THE BROWNIE HALF AND THE REMAINDER ON TOP OF THE OTHER PIECE AND COVER WITH A WHIPPED TOPPING. VERY SATISFYING AND GOOD CHOCOLATE FIX. - 3/5/17

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  • The reviews sound good! - 2/19/17

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  • I thought they tasted pretty bad. They weren't sweet, and all you could taste was the beans. - 2/14/17

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  • Can't face using coffee, hate that taste. Is it really necessary? - 1/26/17

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  • Anyone know if leftovers need to be refrigerated? I thought these were great next time may add walnuts or chocolate chips. - 1/12/17

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  • Very good except... I made this exactly as described using 1/2 c Splenda as indicated in the recipe and with my first taste knew something was off. I checked the breakdown of calories by ingredient and found that it actually calls for 48 tsp = 1 cup Splenda. Tried that and it was PERFECT!! - 1/7/17

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  • Had my doubts when it contained no binding agent and came out so runny but they tasted and looked wonderful: extremely moist. I used brown sugar (next time turbinado) instead of Splenda; KA espresso powder + water instead of coffee. Even my husband liked them! - 11/13/16

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  • can u use regular sugar ?? i don't like coffee ,,do u have to use it ... if so is there coffee taste too it when done what can i use in place of coffee ? thanks - 11/8/16

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  • tastes good, the texture is very cakelike. i'm wondering what extra vanilla and a little cinnamon would do. that's what i'll try next time. - 7/25/16

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  • Pretty close to a lot of other recipes for black bean brownies, so it's a good starting point. If you use Stevia instead of Splenda then use about 1 tbsp. I also added 1/2 tbsp. of ground coffee beans, extra cocoa, and chopped walnuts. This gives a lot more flavor. - 6/12/16

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  • Honestly I never would have thought it would have tasted like brownies but it did! Its better the day after when its cooled and has sat for a bit but good either way. My family had no idea that they were grubbing on black beans! - 5/28/16

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  • This was really tasty!! If felt more spongy than a brownie (it had the consistency of a chocolate cake), and was totally worth it!! - 4/23/16

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  • I'm more of a fudgie brownie gal and this brownie is more of a cake-ie type with a weird texture... Can't say i'd ever make this again. - 4/8/16

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  • Delicious!!!!! Thank You. - 4/6/16

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