Recently, I’ve seen a lot of recipes for Black Bean Brownies that are made from scratch. This really intrigues me because it’s a great way to increase the fiber and protein content of my favorite bar cookie. What would happen if you started with a box mix instead of making them from scratch? Let’s find out!
I started with a brownie mix that is made for a 9 x 13 pan and one 15 oz can of black beans. (Preheat your oven based on the directions on your box of brownie mix)
I dumped the entire contents of the can of beans (liquid included) into my food processor. I blended it until it was smooth.
I then added the dry brownie mix to the food processor and “pulsed” it just a few times to mix it.
I then poured the batter into a greased 9 x 13 pan and cooked for the time indicated on the brownie mix instructions.
When the brownies were done, I pulled them out of the oven and allowed them to cool. Then I sliced them and look how they turned out! Nice and fudgy!
They turned out great and I actually made them a few more times. Here’s some notes for you.
- These brownies will be very fudgy and dense. If you prefer a lighter brownie, add one egg.
- I found that using the bean liquid can cause some people to become quite gassy. I tried this again and drained and rinse the beans. I then placed them back in the can and then filled the can with water (just replaced the bean liquid with water).
- Do not over mix your batter when you incorporate the dry mix into the bean mix. Remember that most brownie recipes say to mix with 50 strokes.
Give it a try….I think you’ll be pleasantly surprised.