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Coffee-Black Bean Brownies

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  • Prep 10 min
  • Total 1 hr 45 min
  • Servings 20
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Try the trend that everyone else is trying: black bean brownies. Pureed black beans take the place of oil and eggs so the brownies are moist and decadent, but we doubt you’ll even notice them thanks to a little teamwork from chocolate and coffee. Try it once, and we promise you’ll keep this fiber-filled, healthyish brownie recipe around.
Updated Nov 13, 2018
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  • 1/2 cup drained and rinsed Progresso™ black beans (from a can)
  • 1/2 cup water
  • 2 teaspoons instant coffee granules or crystals
  • 1 box Betty Crocker™ Fudge Brownie Mix


  • 2 tablespoons water
  • 1 teaspoon instant coffee granules or crystals
  • 1 cup powdered sugar
  • 1 tablespoon unsweetened baking cocoa


  • 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

  • tip 1
    Coffee brings the flavor out in chocolate and makes it taste even more intense.
  • tip 2
    Pureed black beans give these brownies loads of moisture, but don’t give them a beanie flavor.
  • tip 3
    Try lining the pan with foil, leaving an overhang that will help you lift them out of the pan for easier cutting.

Nutrition Information

No nutrition information available for this recipe
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