Coffee-Black Bean Brownies

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Try the trend that everyone else is trying: black bean brownies. Try it once, and we promise you’ll keep this fiber-filled, healthyish brownie recipe around.MORE+LESS-

Updated November 13, 2018

Brownies

1/2

cup drained and rinsed Progresso™ black beans (from a can)

teaspoons instant coffee granules or crystals

box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix

Glaze

teaspoon instant coffee granules or crystals

tablespoon unsweetened baking cocoa

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1
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2
In blender, place beans, 1/2 cup water and 2 teaspoons instant coffee. Cover; blend on high speed 30 to 60 seconds or until smooth.
3
In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.
4
Bake 16 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached. Cool completely in pan on rack, about 1 hour.
5
In small bowl, mix 2 tablespoons water and 1 teaspoon instant coffee until dissolved. Add powdered sugar and cocoa; beat with whisk until smooth. Spread over cooled brownies; let stand 15 minutes. Cut into 5 rows by 4 rows.

Expert Tips

Coffee brings the flavor out in chocolate and makes it taste even more intense.
Pureed black beans give these brownies loads of moisture, but don’t give them a beanie flavor.
Try lining the pan with foil, leaving an overhang that will help you lift them out of the pan for easier cutting.

Nutrition Facts

Serving Size: 1 Brownie

Calories: 130
Calories from Fat: 10

% Daily Value

Total Fat: 1g; 2%
Saturated Fat 1/2g 3% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 100mg; 4%
Potassium: 60mg; 2%
Total Carbohydrate: 29g; 10%
Dietary Fiber 1g 4% Sugars 21g
Protein: 1g

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.