Black Bean Brownies – The Shrinking Jeans of Melissa


November 24, 2010 By Lissa

I just got done making these a few minutes ago. We are at the rig visiting my husband for a few days, and I am looking for something that I can enjoy while the he and the kids are enjoying their delicious foods and treats and I am on my strict phase of South Beach.

First off, I was missing the baking powder, so thanks a friend on Twitter answering my plea for a substitute, I used 1/2 tsp baking soda + 1/2 C plain (Greek) yogurt instead. Also, my cocoa powder was not dark, and I had to use pistachios instead of pecans.

I am not really a fan of the “fake” sugar aftertaste. That said, they have a nice texture and are pretty good for a brownie made out of, well, beans! My kids even ate one which completely surprised me. Their main feedback was that they needed more taste. Will I eat more of them? Yes. Will I make them when I am off Phase 1 of the South Beach? Not so sure.

Try them for yourself and let me know what you think!


  • 1 can (15.5 oz) black beans, drained and rinsed
  • 4 large eggs
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp vanilla extract
  • 1 C granular sugar substitute
  • 3 Tbsp unsweetened cocoa powder, preferably dark
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 36 small pecan halves or walnut pieces (about 1.5 oz)

Heat oven to 350 degrees. Lightly coat an 8×8-inch baking pan w/cooking spray.

In a blender or food processor, combine the beans, eggs, oil, vanilla, sugar substitute, cocoa powder, baking powder, and salt. Process until smooth.

Scrape the batter into the pan and arrange the nuts in even rows, 6 across and 6 down. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cut into 36 squares with a nut piece in the center of each.

Nutrition per brownie (makes 36 brownies): 34 calories, 2 g fat, 0.4 g saturated fat, 1 g protein, 2 g carbohydrate, 1 g fiber, 66 mg sodium.

Source: The South Beach Quick & Easy Cookbook.