You are here: Home » Recipes » Black Bean Brownies Black Bean Brownies Recipe by Our Cookbook Collection Yield 2 Black beans replace the flour, and prune puree replaces part of the fat to make these brownies low-fat and fiber-rich Thinkstock PrintEmail Ingredients 4 ounces unsweetened chocolate1/4 cup butter1/2 cup prune purée (unsweetened)1 (15-ounce) can black beans1/2 cup walnuts, chopped (optional)1 teaspoon vanilla extract4 large eggs1 1/2 cups sugar Instructions Preheat the oven to 350F. Line an 11 x 18 inch rimmed baking 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, 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 walnuts and remaining melted chocolate mixture, then set aside. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the sugar and beat well. Set aside. Add the egg mixture to the bean/chocolate mixture. Mix well. Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the brownies are set. The top should be shiny and a toothpick inserted should come out clean. Let cool in the pan completely before cutting into squares. Refrigerator or freeze.