Call it blasphemy, but when it comes to brownies, I’ve always preferred the box over homemade.

Despite the reasons I “shouldn’t” like them (most of which are lame), they always deliver just the right flavor & texture.

Yet I’m always up for experimenting with different recipes, especially if they’ll make life easier (and tastier). And when I heard about black bean brownies, I was irresistibly curious.

Per the usual when trying unconventional combinations, I came in with very low expectations. 

I also did myself a favor by avoiding several recipes that called for banana, because NO.

Luckily I found one that looked promising, and to my surprise, they were delightfully decadent.

And for all of that flavor & awesome texture, they come in at nearly half the calories of the popular “two-bite” brownies that you find in the store.

While the traditional version weighs in at 190 calories per serving (which is 2 measly two brownies), these overhauled brownies are a steal at only 110 calories for the same serving size.

Granted, if you’re logging some serious miles outdoors, you may need extra calories to support your activity.

But for most of us, consuming extra calories isn’t much of a challenge at all.

Hell, I’d consider it one of my specialties!

And if you’re looking to lose weight, indulging in a favorite treat without feeling deprived is a huge plus.

Or, if you’re a volume eater looking to maintain your current weight, you could eat TWICE the number of brownies for the same number of calories.

And if you’re wondering if there’s more good news, you’re in luck!

Because they’re also super simple to make, requiring only a food processor & a muffin tin.

But let’s not get carried away

Given their positive attributes, there’s a temptation to label these brownies “healthy,” but I resist that notion for two reasons.

First, no single food is healthy or unhealthy, nor is it “good” or “bad.”

Rather, it is the context of your overall diet & lifestyle that matters most.

Second, when we believe that a treat is “healthy,” it’s easy to give ourselves carte-blanche to consume (unreasonably) generous portions. 

But whether you overeat “healthy” brownies or box brownies, the end result is the same.

Though there’s nothing wrong with the boxed variety, this version is a excellent alternative when you want to whip up a quick & satisfying dessert that won’t break the calorie bank.

Black Bean Brownies
Adapted from Minimalist Baker

1 (15 ounce) can black beans, rinsed and drained
½ heaping cup sugar (or sugar substitute if you prefer)
½ cup unsweetened cocoa or cacao (you can increase to 3/4 cup if you like a more intense chocolate flavor)
3 tablespoons oil (I used sunflower, but you could use any mild-flavored oil you like best)
2 tablespoons flax or chia meal (or a combination of both)
½ cup water
½ teaspoon salt
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla
2 tablespoons psyllium husk powder (optional)

Preheat oven to 350 degrees F. Grease or line or regular muffin or mini muffin tin.

Place all ingredients into a food processor and mix until well-blended. Fill muffin tins & bake for 12 to 15 minutes. In my experience, they make 12 regular-sized or 20 to 24 mini brownies.

If you didn’t used liners, allow brownies to cool in pan for at least 20 to 30 minutes before you remove them. They will be very soft and fudgy, so be patient and remove them carefully.

Given their fudgy texture, it might be tough to bake them in a pan, but you probably could if that was your best or only option. Nothing is going to go bad or not be fully cooked, because there aren’t any eggs or other items that need to “cook” in the same way that other batters do.

Additional suggestions

• If you want to mix things up, you can add 1/2 to 1 teaspoon of peppermint extract for Peppermint Fudge Brownies.
• Swirl in some peanut butter before you cook them, or use it as a “frosting” for the cooked brownies.
• Substitute coffee for the water for a mocha brownie.
• I’ve enjoyed them warm, topped with Halo Top Vanilla Bean or Mint Chocolate Chip ice cream, which is delightful. Just avoid mixing mint brownies with mint ice cream, because the competing mint flavors often don’t mesh well.
• I’ve also added whey protein, which gave them a cakier texture but maintained a great flavor. The plant-based protein wasn’t quite as good because it became a bit chalky, but that’s also personal preference.
• And finally, I’ve made a peanut butter version by subbing out white beans for black beans, and using an equal amount of peanut butter powder instead of cocoa powder. I left some plain & added chocolate chips to others. They were good, but a “fudgy” PB cookie or brownie felt weird to me. But I’m not a huge fan of PB cookies, PB bars or similar desserts, so I may not be the best judge on that one.