- 15 ounces black beans (drained & rinsed well)
- 4 large eggs
- 1/2 cup splenda (granulated)
- 3 tablespoons cocoa powder
- 2 tablespoons strong coffee (or 1 tbsp instant coffee dissolved in 1 tbsp hot water)
- 1 teaspoon baking powder
- 2 tablespoons canola oil
- 1 teaspoon vanilla
|Calories130Calories from Fat50|
|% DAILY VALUE|
|Calories from Fat50|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Robin Beckett 19 Sep 2018
Needed more sweet er
YumChef 5 Jun 2018
The chocolate/espresso taste is good, and the texture isn't bad, especially for something flourless. It isn't as sweet as I hoped. Granted, I did have to substitute sugar for splenda, but I'm not sure that changed much.
Olivia T. 21 Apr 2018
Tasted great! I used brown sugar instead of Splenda.
JK 20 Apr 2018
I would like it more if it had the same texture of a regular brownie. It’s not gooey. But it has an okay taste!
Chelsea Lee 5 Mar 2018
This recipe really surprised me. I was really skeptic about the black beans but you would never be able to tell. Low calorie and pairs great with fruit. I love to eat these brownies with cut up clementines.
Michelle G. 15 Feb 2018
I used coconut oil and an extra table spoon of coca. I like the flavor it adds.
kim 25 Jan 2018
Absolutely delicious. I used 2/3cup raw sugar as I didnt have splenda. They didnt look gooey like the picture but they were very moist. Hubby thought they were fantastic and he isnt i to beans. Couldnt taste the beans at all.
Hiiiiiiiiiii 19 Aug 2017
My family and I loved this :) It tastes like something that you would get at a coffee shop. Highly recommend
Heather J. 6 Nov 2016
to make this recipe even tastier, i cut the brownies in half and added rasberry jam to the middle and sprinkled powdered sugar on top next time im also going to add chocolate chips to batter.