The black beans give these brownies a fudgy, almost truffle-like consistency. But no bean taste – none! No one would ever guess they’re in there. Plus, thanks in part to the beans, there’s no need for flour in this recipe. So we’re talking gluten-free goodness right here, too.

Are they health food? Well, no, I wouldn’t go that far.

But are they a healthy alternative to straight-up sweets? Absolutely! How thrilled would you be to find one of these decadent goodies in your lunchbox?

Almost as thrilled as you might be knowing that your kids are getting a dose of protein, fiber, iron, and magnesium in that rich, chocolaty dessert of theirs. Win.

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Fudgy Black Bean Brownie Bites

Rich, decadent, chocolaty … these almost truffle-like brownie bites have a secret ingredient they’ll never guess.

Keyword black bean brownie bites, black bean brownies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24 brownie bites

Calories 83kcal

Author Kare

Ingredients

• 4 ounces bittersweet chocolate I use 65% bittersweet chocolate chips or baking bar
• 1/4 cup coconut oil
• 1 15-ounce can black beans, drained and rinsed
• 1/4 cup cocoa powder
• 1/2 cup Grade A pure maple syrup
• 1/4 teaspoon kosher salt
• 1 tablespoon vanilla extract
• 2 large eggs
• 3 tablespoons mini chocolate chips
•  

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan liberally with coconut oil or use an oil mister.
• Add the chocolate chips or baking bar (broken up) to a heat-proof bowl set over pan of simmering water, double-boiler style. Add the coconut oil and heat, stirring constantly, until the chocolate has melted. Carefully remove the bowl (use an oven mitt to help avoid steam burns!) and set aside.
• Add the black beans, cocoa powder, maple syrup, salt, and vanilla extract to the pitcher of a blender (you can also use a food processor fitted with the S-blade). Pour in the melted chocolate and coconut oil mix. Puree until completely smooth. Add the eggs and puree again until completely blended.
• Divide the mixture between the mini muffin cups. I pour it straight out of the blender right into the cups – easy peasy! Top with mini chocolate chips.
• Bake until set, no longer wobbly, and your finger springs back when you gently poke the top, 12-15 minutes.
• Remove from oven and let cool for 10-15 minutes. Use a butter knife to loosen any stuck edges, carefully remove the brownie bites from the muffin pan, and place them on a wire rack to cool completely.
• Brownie bites keep in an airtight container refrigerated for 4-5 days. I like to keep them in the freezer, too – I think they taste even better and more truffle-like when frozen!

Nutrition

Serving: 2g | Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 32mg | Potassium: 61mg | Fiber: 1g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg

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Table of Contents

• The Story Behind the Recipe

• Jump Straight to the Full, Printable Recipe
• Read Reader Comments & Reviews

The Story Behind the Recipe

So yeah, this having a wedding and going on a honeymoon thing is quite the time suck. So is the whole having-a-demanding-job thing. Now that I’m hitched and back from my honeymoon, the fact that I quit my full-time gig the week we got married (unrelated, the feminist in me wants you to know!) – it’s all sinking in. All of the sudden, I’ve got a lot of time on my hands. And I’ve actually got time to ponder the fact that I’ve got a lot of time on my hands. Both novel concepts. We’ll see how I do with this.

Rewind a couple of weeks. Back when time was a scarcity, I managed to eke out 20 minutes and whipped up these Ridiculously Easy Brownies – my favorite brownie recipe for when time is scarce and a homemade treat is in order.

These are everything a brownie should be – chewy, dense, melt-in-your mouth chocolatey.

My guy gives ’em a coveted One Grunt Up. And, as I keep mentioning, they’re ridiculously easy – one bowl, one sheet of foil, one pan, done.

Here’s the recipe!

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Ridiculously Easy One-Bowl Brownies

This easy brownie recipe is everything a brownie should be – chewy, dense, melt-in-your mouth chocolatey. One bowl, one sheet of foil, one pan, done.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 24

Author Kare

Ingredients

• 4 ounces unsweetened chocolate I like the Ghiradelli 100% Cacao unsweetened chocolate bars
• 3/4 cup 1 and 1/2 sticks unsalted butter
• 1 3/4 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 cup chopped pecans raw is fine, but sometimes I like to toast them with a little kosher salt

Instructions

• Preheat oven to 350 degrees.
• Line a 13×9 pan with piece of foil long enough to extend over the ends of the pan, and grease the foil and the rest of the pan.
• In a large microwaveable bowl, add the butter and the chocolate (break the chocolate into pieces).
• Microwave for about a minute, removing and stirring to judge how much the chocolate has melted, then nuke in 15 second increments after that. It usually takes me about a minute and a half to completely melt the chocolate.<
• Stir in the sugar, eggs, and vanilla.
• Stir in the flour, and if using, the pecans. Mix well.
• Spread the batter into the pan.
• Bake for 30 – 35 minutes, until a toothpick inserted in the center comes out crumby.
• Let cool, then remove the brownies from the pan with the foil “handles.”
• Cut into squares, and enjoy!
• Store in an air-tight container at room temp.

Originally published June 15, 2010.

The post Ridiculously Easy One-Bowl Brownies appeared first on Kitchen Treaty.

The fact that I revel in this blatant free pass for violence probably says a little something disturbing about me. But let’s move on, shall we? Because I don’t really want to know what it means.

Here’s a good distraction: mint chocolate brownies. Rich, decadent chocolate brownies topped with a nice, thick, minty layer of sweet icing unabashedly spiked with green food coloring, and then sprinkled with mini chocolate chips. Chocolate on mint on chocolate.

Mmmm. Pinch me.

But then you’d better run.

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Chocolate Mint Brownies

Rich, decadent chocolate brownies topped with a nice, thick, minty layer of sweet icing unabashedly spiked with green food coloring, and then sprinkled with mini chocolate chips. Chocolate on mint on chocolate.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 16 brownies

Author Kare

Ingredients

Brownies:

• 4 ounces bittersweet chocolate broken into pieces (I like using a Ghiradelli 60% bittersweet baking chocolate bar for this recipe)
• 1/2 cup one stick unsalted butter
• 1 cup sugar
• 2 eggs
• 3/4 teaspoon vanilla
• 2/3 cup all-purpose flour

Icing:

• 3 tablespoons unsalted butter room temperature
• 2 cups powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon mint extract
• Pinch salt
• Green food coloring
• 1/3 cup mini chocolate chips for sprinkling on top

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Line an 8" x 8" pan with piece of foil long enough to extend over the ends of the pan, and grease the foil and the rest of the pan. The foil will act as little "handles" to lift the brownies out when they're done.
• In a large microwaveable bowl, add the chocolate and the butter.
• Microwave for about a minute, removing and stirring to judge how much the chocolate has melted, then microwave in 15-second increments after that. It usually takes me about a minute and a half to completely melt the chocolate.
• Stir in the sugar, eggs, and vanilla.
• Stir in the flour, then mix well.
• Spread the batter into the pan.
• Bake for 30 – 35 minutes, until a toothpick inserted in the center comes out clean.
• Let cool.
• Make the icing! With a stand mixer fitted with the whisk attachment or with a hand mixer, mix the butter until pale and fluffy, then slowly add the powdered sugar at low speed. Once the powdered sugar is incorporated, increase the speed to medium until well blended.
• Add the milk, mint extract, salt and food coloring. Mix well.
• Frost the brownies with the icing, then sprinkle with the mini chocolate chips.
• Remove the brownies from the pan with the foil “handles.”
• Cut into 16 squares.
• You can store these in an airtight container at room temperature, but they also do well in the refrigerator.

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