Are Black Bean Brownies Healthier Than Regular Brownies
Bean Brownies

Are Black Bean Brownies Healthier Than Regular Brownies

  • June 4, 2022

So naturally we went for the gold standard: Duncan Hines chewy fudge brownies mix.Plus, it was annoying AF to grate an entire zucchini—it took way longer than expected, and ended up being pretty messy.Of course, it didn’t help seeing these healthy stand-ins alongside the Duncan Hines batter, which smelled like heaven.But a funny thing happened when the pans came out of the oven: All of the brownies ended up looking fairly normal (apart from a few visible avocado pieces).It wasn’t as rich and chocolatey as some brownies we’ve tasted in our vast brownie-eating experiences, but this recipe’s cake-like texture and thin layer of frosting that didn’t contain any hidden plant-based ingredients—just good ol’ cocoa powder, melted butter, powdered sugar, milk, vanilla extract, and salt—were definitely legit.And even though the black bean brownies smelled vile while we were making them, most of our tasters said there was only a hint of earthiness in the end result.But we do want to take this opportunity to point out that, when you look into the nutrition stats, there wasn’t a huge difference—and, in fact, the Duncan Hines brownies have the fewest calories of any of the treats we tested.Black bean brownies: 160 cal, 7 g fat (4.5 g saturated), 23 g carbs, 17 g sugar, 160 mg sodium, 2 g fiber, 4 g protein.Zucchini brownies: 210 cal, 9 g fat (2 g saturated), 33 g carbs, 23 g sugar, 190 mg sodium, 1 g fiber, 2 g protein.Avocado brownies: 170 cal, 10.5 g fat (4.5 g saturated), 17 g carbs, 12 g sugar, 20 mg sodium, 3 g fiber, 2 g protein.Duncan Hines brownies: 150 cal, 7 g fat (1.5 g saturated), 22 g carbs, 15 g sugar, 95 mg sodium, less than 1 g fiber, 2 g protein.But if not—or if you aren’t particularly into the idea of hiding veggies in your dessert—go ahead and indulge in the real thing.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .

Why Use (Black) Beans in Brownies?

Why Use (Black) Beans in Brownies?

Why Use (Black) Beans in Brownies?

Always looking for a new experiment, I decided to try my hand at some black bean brownies the other day.Cooked black beans contain about 9w-% of protein, a similar amount of fiber and over 10w-% of complex carbohydrates.However, cocoa powder in and by itself is already capable of making brownies pretty dark in color.Large complex carbohydrates are known to stabilize water in food in a gel like matrix.First of all, people are using black beans to take out the flour from the brownies to accommodate the recipe to someone with celiac disease.In that case, the starches from the black beans will help thicken the batter and make it creamy.Several researchers have looked into this, not necessarily with black beans, but different types of legumes.Black beans contain a lot of starches and complex carbohydrates, barely any sugar or fat, but again a good amount of protein.Since black beans contain a lot of water you should reduce the amount of moisture you’d normally add to your recipe.Where flour will still thicken liquids considerably during baking, black beans won’t do that as much.But if you decide to use it, you have a few more opportunities to balance the moisture content of your brownies if you otherwise find them too wet.If you’re aiming to develop a lighter colored product, you could simply consider another type of legume!If you’re making brownies at home you can pull open a can of black beans and use them.You will need to transfer to larger packaging formats or even cooking the black beans on site.If starting with dried black beans, cook in a pressure cooker with sufficient water for 30-40 minutes until soft.Blend black beans and cooked sweet potato in a blender to create a smooth paste.Take a greased or lined with parchment paper, square baking tin (20x20 cm or 8x8 inch) and fill with brownie batter.Notes This brownie is quite low on the sugar and high on beans and sweet potato.(2019), Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies.Fleischer, A.M., Acceptability of Brownies Supplemented with Black Bean Puree by College Students at Indiana State University, 2013, link.USDA, Food Central, Beans, black, mature seeds, cooked, boiled, without salt, link.Khemmarat Vongsumran, Wannasawat Ratphitagsanti*, Penkwan Chompreeda and Vichai Haruthaitanasan, Effect of Cooking Conditions on Black Bean Flour Properties and Its Utilization in Donut Cake, Kasetsart J. .

Fudgy Black Bean Brownies (gluten-free, super moist)

Fudgy Black Bean Brownies (gluten-free, super moist)

Fudgy Black Bean Brownies (gluten-free, super moist)

As I wandered the aisles of some nutrition fair back in college, one of the vendors offered me a sample of seemingly innocent brownies.They add structure and bulk, while also making them super soft and fudgy.You’ll need to rinse, drain, and puree a can of black beans to make a good pasty base, then mix in the rest of your wet ingredients.My family was hesitant to try them because of the ‘black beans’ but they had no problem gobbling them up!!Servings: 16 brownies Print Pin These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!▢ 3 Tbsp flavorless oil, like canola or sunflower 45 mL.▢ ½ tsp finely ground or instant coffee optional.▢ ½ cup semi-sweet chocolate chips 60 g Instructions Wets: Preheat oven to 350 degrees F (176 C).In a large bowl, mix together the bean puree, eggs, oil, and vanilla.Add the dry ingredients to the wets, then stir in chocolate chips.Bake: Grease an 8×8 or 9×9 inch pan, then line with parchment paper.Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.I originally posted this Black Bean Brownies recipe back when the blog was in its beginning years. .

Healthy Black Bean Brownies

Healthy Black Bean Brownies

Healthy Black Bean Brownies

Black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and delicious straight from the oven - gluten & dairy-free!I enjoy dessert so much that I eat it every night - which is why I like to create healthier recipes, like these Black Bean Brownies!Dessert doesn't have to derail your healthy eating habits, with this black bean brownie recipe it can be part of your daily routine - because what's a day without chocolate?Topped with this Vegan Peanut Butter Frosting, these black bean brownies are one of favorite desserts.But if patience around brownies isn't your forte, feel free to dig right in.This recipe is very easy to make, simply put the ingredients into the container of a blender and blend until smooth, then bake.This becomes problematic when the chocolate chips melt when they're added to a warm batter.Store these black bean brownies in the refrigerator in an airtight container for 5-7 days or in the freezer for up to 2 months.They are still a treat, but they are made with nutritious ingredients and lower in calories than other baked goods.If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! .

Black Bean Brownies

Black Bean Brownies

Black Bean Brownies

This nutritious treat is vegan, flourless, gluten-free, and naturally sweetened with maple syrup.Beans create an ultra fudge-y texture and add tons of protein, fiber, vitamins, and minerals.Beans create an ultra fudge-y texture and add tons of protein, fiber, vitamins, and minerals.White Vinegar – works with baking soda to give the brownies a lift so they don’t become too dense.– works with baking soda to give the brownies a lift so they don’t become too dense.Pumpkin Puree – works as an egg replacement to keep these vegan while also helping to bind other ingredients together.Coconut Oil – works as a butter substitute and helps provide a rich, gooey texture.Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!Old-Fashioned Oats – act as the flour, giving substance and bulk to the brownie batter.Baking Soda – our leavening agent which works with white vinegar to fluff up the brownies.These healthy brownies couldn’t be easier: throw everything into a food processor, process until smooth, and bake!Combine beans, vinegar, pumpkin, oil, vanilla, maple syrup, oats, baking soda, cocoa powder, and salt in a food processor then process until very smooth.Black beans contain so many nutrients like protein, fiber, vitamin B6, and folate.They can lower cholesterol, decrease the risk of diabetes, and support heart health.They may help lower cholesterol, decrease the risk of diabetes, and support heart health.They may help lower cholesterol, decrease the risk of diabetes, and support heart health.Maple S yrup – a refined sugar free, natural sweetener that’s loaded with minerals.Oats – a whole grain that’s naturally gluten free (be sure to check for a certified GF label).They’re an amazing source of vitamins, minerals, fiber and antioxidants, may help lower blood sugar levels, and may reduce the risk of heart disease.They’re an amazing source of vitamins, minerals, fiber and antioxidants, may help lower blood sugar levels, and may reduce the risk of heart disease.And because we use a high powered food processor, you don’t get a weird texture from the beans either.Store cooked and cooled brownies in an airtight container at room temperature for up to 4 days, in the fridge for 2 weeks, or in the freezer for 3 months.To serve, thaw, if necessary, then enjoy chilled, room temperature, or warmed in the microwave.This post was originally published October 1, 2015 and has been updated to provide more detailed content. .

Vegan Black Bean Brownies (gluten-free)

Vegan Black Bean Brownies (gluten-free)

Vegan Black Bean Brownies (gluten-free)

I have a huge sweet tooth, I can't have any vegan desserts in my house because I'll just eat them all.The black beans lend their moist and binding properties to the brownies, making them chewy and delicious!Vegan black bean brownies are extremely easy to make.That being said if you want to have a fully stocked kitchen then this food processor is great, powerful, and won't break the bank.When I first started to take food and recipe development more seriously I knew I needed to upgrade my terrible $40 blender but couldn't justify splurging on a Vitamix.I read a ton of comparisons and review and this Ninja blender stacks up nicely with the Vitamix and is a huge upgrade to a regular blender with a great entry price point.Grease a standard brownie pan with a small bit of coconut oil.Blend until smooth, stopping to scrape the sides down as needed, about 3 min.Pour the brownie batter into the pan and gently tap the sides to ensure even spreading.Remove from oven let sit for a couple of minutes, sprinkle sea salt on top and cut into 9 squares.Mixing Bowl Ingredients 1x 2x 3x 1 15 oz can Black Beans (almost 2 cups) rinsed.½ cup Cocoa Powder Instructions Preheat your oven to 350 degrees.Grease a standard brownie pan with a small bit of coconut oil.Blend until smooth, stopping to scrape the sides down as needed, about 3 min.Pour the brownie batter into the pan and gently tap the sides to ensure even spreading.Remove from oven let sit for a couple of minutes, sprinkle sea salt on top and cut into 9 squares.Pups Notes Depending on the ability of your blender/food processor you may need to blend for longer and scrape the sides more often.Nutrition Serving: 1 brownie Calories: 197 kcal Carbohydrates: 25 g Protein: 5 g Fat: 10 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Sodium: 337 mg Potassium: 231 mg Fiber: 5 g Sugar: 14 g Vitamin A: 5 IU Vitamin C: 1 mg Calcium: 54 mg Iron: 2 mg Keyword black beans, brownies, chocolate, chocolate chips, Desserts, healthy desserts, protein dessert, vegan, vegan black bean brownies, vegan dessert Did you try this recipe? .

Flourless Black Bean Brownies Recipe

Flourless Black Bean Brownies Recipe

Flourless Black Bean Brownies Recipe

And all the equipment you need is a simple blender (otherwise, you’ll have whole black beans in your brownies!Just remember that the food processor won’t puree the beans quite as smoothly.The only ingredients are canned black beans, eggs, oil, cocoa powder, brown sugar, vanilla, a touch of baking soda, salt and some brewed coffee (even decaf).The full recipe is below, but here are a few words about the key ingredients in these brownies that I think are helpful to keep in mind:.Black beans – The backbone of this recipe, use good quality canned black beans, and be sure to drain and rinse them until the water runs clear, then let the water drip out entirely.– A neutral oil is great for baking with cocoa powder, since together they create a chocolate flavor with the proper smooth texture.Pure vanilla extract – This helps enhance the chocolate flavors, so don’t skip it!Baking soda – To neutralize the acid in natural cocoa powder, and in the brown sugar, and provide a bit of lift.– To neutralize the acid in natural cocoa powder, and in the brown sugar, and provide a bit of lift.– Light brown sugar adds depth of flavor and moisture along with sweetness, of course.When I first started baking gluten free, way, way back in 2004 (not a typo), my first “all purpose gluten free flour” was Bette Hagman’s bean flour blend.It mostly worked, and I made sure that everything I baked had a nice, strong flavor to compete with the garbanzo bean flour.When I set to work, I knew we weren’t going to make black bean brownies that were actually fudgy.I assumed I’d do some recipe testing, and ultimately declare the entire concept of making brownies with black beans to be a disaster.You do not taste the beans in these brownies; all you’ll detect is that chocolate flavor.This also means you can make moist and rich gluten free brownies—without any specialized flours or other ingredients.Since these brownies are so tender and have no real flour replacement, they’re a bit more fragile—so I like to make them in an 8-inch square pan for that extra thickness.Don’t overbake for fudgy black bean brownies (but be sure to bake fully).They’ll be really fudgy, though, so stick the cooled tin of brownies in the freezer or refrigerator for a few minutes for clean slicing.For the cleanest slice, place the cooled pan of brownies in the freezer for 10 minutes before slicing—and clean your knife after each cut.Since the taste is rich chocolate, just like you’d expect, you really can serve them any way you would a classic gf brownie.Top with a scoop of marshmallow ice cream for the ultimate smooth and creamy addition.for the ultimate smooth and creamy addition A dollop of whipped cream and a few fresh berries make a beautiful presentation.Place them in a single layer on a lined baking sheet, and be careful with them as you load them into the freezer, though, since it’s hard to avoid breaking off some moist crumbs.Alternative sugars tend to leave baked goods a bit dryer than normal.I recommend adding an extra tablespoon or two of brewed coffee to get the batter to the proper consistency.Can I add chopped walnuts to this recipe for black bean brownies?Can I make these easy black bean brownies without coffee?The brewed coffee is only added to enhance the chocolate flavor from the cocoa powder, and you don’t taste it.You can use decaf coffee, or just replace the liquid with any sort of milk, or even water.The cake tester/toothpick test isn’t reliable in this recipe, since it will come out nearly wet even when the brownies are done baking.Continue to bake your brownies until the top is set and it springs back when pressed gently in the center with your forefinger.Course: Bars, Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 25 minutes Yield: 9 brownies Author: Nicole Hunn Equipment Blender or food processor Ingredients 1 standard can ( 15 ounces ) black beans drained and rinsed well.3 ounces semi-sweet or dark chocolate chips optional Instructions Preheat your oven to 325°F.In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.Add about half of the (optional) chocolate chips to the batter and mix to combine.Bake until the top springs back when pressed gently with a finger (about 25 minutes).Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger.For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable. .

Healthy Black Bean Avocado Brownies

Healthy Black Bean Avocado Brownies

Healthy Black Bean Avocado Brownies

Before that happens though, we really need to discuss my new and improved dairy free and gluten free black bean brownies made with AVOCADO instead of butter, coconut sugar and a tiny bit of coconut oil.I wanted to bring you an updated version with a few simple small changes that take the brownies to the next level wholesome chocolate goodness.I used eggs with the yolk, a little extra coconut oil, less sugar and just a tiny bit less cocoa powder.Flourless Chocolate Chip Chickpea Blondies {vegan, gluten-free & healthy}.1/3 cup chocolate chips + 2 tablespoons for topping Instructions Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.If the batter is WAY too thick and won't process then add in a teaspoon or two of water.Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips.Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.Cool pan completely on wire rack then cut into 12 delicious large brownies!Recipe by: Monique Volz // Ambitious Kitchen | Photography by Sarah Fennel. .

Embracing the Black-Bean Brownie

Embracing the Black-Bean Brownie

Embracing the Black-Bean Brownie

I was trying to eat only healthy, whole foods, but a serious dessert craving had convinced me to combine black beans with flaxseed, coconut oil, maple syrup, and chocolate chips to form a brownie-shaped object.The recipe had said that you didn't have to live in a "dream world" to eat certifiably healthy brownies, because these tasted "deep, dark, rich, fudgey, and chocolatey" —€” with "no flour required!".After living in this weird universe for a few years, I've realized that the language bloggers use in these recipes reveals more about our tenuous relationship with food, femininity, and pleasure than it does about the deliciousness of black-bean brownies.At one point I even started developing my own recipes with the perfect ratios of lean protein to healthy fats and whole-grain carbs in an attempt not to break the scale.Following Higgins's advice, I tried out "healthy" cookie dough dip, whose recipe reassuringly has been featured in Bon Appetit, Shape, Glamour, and more.It sounds like a toddler threw his plate of baby food into a batch of specialty hummus and some demented chef decided to sell the end product.Higgins says she doesn't want to distinguish between healthy and indulgent, but in a society obsessed with cutting down on refined sugar, bad fats, and simple carbs, the nutritional aspect is the biggest attraction in these recipes: They're almost always sugar-free, gluten-free, and vegan, and the most popular ones hide vegetables like spinach and beets.Schipper has eliminated all refined sugar and gluten to maximize her energy and overall wellness, writing, "Cake Cleanse is all about making healthy foods taste good and helps you with how to deal with cravings.".Thomas Dunn, an associate professor of psychology at the University of Northern Colorado, says that it's about "treating your body with just the purest nutrients.").It's all too easy to waste time scrolling through food porn on Instagram, especially when photos of coffee-fudge frosting made of cashews, espresso, stevia, and maple syrup look like creamy swirls of icing atop a luscious brownie.Everyone wolfs down the dessert and is shocked to find out that it is, in fact, made of chickpeas, avocado, spinach, Greek yogurt, and/or oats."I can't tell you how many girls said, ‘Ugh I gotta stop eating this stuff,''" Higgins writes on her blog about the healthy cookie dough.While I don't love some of the language around healthy desserts —€” at times, it seems to feed into the social pressure that women feel to be thin, to resist decadent foods, to be nutritionally demure —€” based on my own experiences, I also don't see anything inherently wrong with the recipes themselves.It's basically a flourless chocolate cake with a bit of batter hiding in the middle and nutty frosting on top —€” a way to indulge guiltlessly, not only because the ingredients are good for you and the recipe has built-in portion control but also because it's just enough for one person."Rather than seeing [alternative ingredients] as substitutions," says Claire Ptak, who uses rye, spelt, and buckwheat flours as well as agave nectar and palm sugar at her London-based bakery Violet Cakes, "they have so much to offer themselves.I don't know if she'd be able to find something to ameliorate the flavor of black beans, but for years I've been unsuccessful, my experiments yielding dozens of plates of plaster, putty, or rubber from the oven.Until yesterday, that is, when I followed a muffin recipe on Ambitious Kitchen that calls for black beans, coconut oil, cocoa powder, maple syrup, eggs, and vanilla. .

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