Skip to Content
Menu

Coffee-Black Bean Brownies

  • Jump to Recipe
  • Save
by: Tablespoon Kitchens
Updated Nov 13, 2018
  • Save
  • Share
  • Jump to Recipe
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.

Coffee-Black Bean Brownies

  • Prep Time 10 min
  • Total 1 hr 45 min
  • Servings 20
  • Ingredients 8
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Brownies

  • 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

Glaze

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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Step 
    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.
  • Step 
    3
    In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.
  • Step 
    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.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe

Expert Tips

© 2024 ®/TM General Mills All Rights Reserved