Black Bean Brownies

Not brownies, but have used black beans (rinsed, then whirled in the blender with 3/4 of a can of water) in a chocolate cake mix (in place of the water, eggs, and oil called for) and it turned out great. Likewise used white beans in a vanilla cake mix.

I have never made them but I have had "bean" chocolate fudge before and it was yummy.. not like old fashoined fudge but stil chocolately and very good. I didn't even realize it had beans in it until I was on my 4th piece.. ha!
Sorry , I am really not much help though,I don't have the recipe and can't even tell you what kind of beans were in it.
You may try looking www.eatingwell.com or www.allrecipes.com and search for the recipe..both sites has reviews of their recipes you can read.Good luck.. I hope someone can give you more info :flowerforyou:

Amazing Black Bean Brownie RecipeFor those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies

i just use 1 bag of brownie mix, one can of black beans. i put two holes at opposite ends of the can of beans, drain and rinse the beans while still in the can. after no more black juice comes out, fill the can with water (while the beans are still inside). throw the beans and water in a blender until completely pureed, and then mix with the brownie mix. maybe add some chocolate chips or something interesting (some people like nuts, but I HATE them in brownies) and bake as directed on the brownie mix box. it's always worked for me!

my wife and i made the brownies with the beans and they are great...for a healthier brownie...

we also made chocolate cake with diet cherry pepsi...just replace all the ingrediants with 10 oz. of diet soda and bake....we also used chocolate whipped topping for the frosting...170 calories per piece (1/12) with the topping...