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Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Active Time:10 minsTotal Time:1 hr 5 minsServings:9Jump to Nutrition Facts
Active Time:10 minsTotal Time:1 hr 5 minsServings:9
Active Time:10 mins
Active Time:
10 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:9
Servings:
9
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1(15-oz.) canno-salt-added black beans, rinsed3largeeggs¼cupcanola oil2tablespoonspuremaple syrup1tablespoonvanilla extract½cupgranulated sugar¼cupcocoa powder½teaspoonbaking powder½teaspooninstantcoffee granules½teaspoonsalt½cupsemisweet chocolate chips
Cook Mode(Keep screen awake)
Ingredients
1(15-oz.) canno-salt-added black beans, rinsed
3largeeggs
¼cupcanola oil
2tablespoonspuremaple syrup
1tablespoonvanilla extract
½cupgranulated sugar
¼cupcocoa powder
½teaspoonbaking powder
½teaspooninstantcoffee granules
½teaspoonsalt
½cupsemisweet chocolate chips
DirectionsPreheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray.Place rinsed beans in a food processor; process until a mostly smooth, thick paste forms, about 1 minute, stopping to scrape down the sides as needed.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyAdd 3 large eggs, ¼ cup oil, 2 tablespoons maple syrup and 1 tablespoon vanilla; pulse until combined, about 5 pulses. Add ½ cup sugar, ¼ cup cocoa and ½ teaspoon each baking powder, coffee granules and salt; pulse until thoroughly combined, about 5 pulses.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyTransfer the batter to the prepared pan, spreading into an even layer. Sprinkle ½ cup chocolate chips over the top.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyBake until the center is fully set and the edges just begin pulling away from the pan’s sides, 23 to 25 minutes. Let cool in the pan on a wire rack until room temperature, about 30 minutes, before cutting and serving.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyFrequently Asked QuestionsBoth cocoa powder and cacao powder come from cacao beans, but they are processed differently, and you should not use them interchangeably in recipes unless specified. Cocoa powder is processed at a higher temperature where the beans are roasted, resulting in a less bitter product. Cacao powder is processed at a lower temperature where the beans are not roasted, resulting in a more bitter product. Look for unsweetened cocoa powder in the baking aisle of major supermarkets.No worries. We like using a food processor because we get great results quickly, but a blender does a good job, too.Store brownies in an airtight container at room temperature for up to 5 days. You can also freeze these brownies, tightly wrapped in individual pieces, for up to 3 months.EatingWell.com, January 2025
Directions
Preheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray.Place rinsed beans in a food processor; process until a mostly smooth, thick paste forms, about 1 minute, stopping to scrape down the sides as needed.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyAdd 3 large eggs, ¼ cup oil, 2 tablespoons maple syrup and 1 tablespoon vanilla; pulse until combined, about 5 pulses. Add ½ cup sugar, ¼ cup cocoa and ½ teaspoon each baking powder, coffee granules and salt; pulse until thoroughly combined, about 5 pulses.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyTransfer the batter to the prepared pan, spreading into an even layer. Sprinkle ½ cup chocolate chips over the top.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyBake until the center is fully set and the edges just begin pulling away from the pan’s sides, 23 to 25 minutes. Let cool in the pan on a wire rack until room temperature, about 30 minutes, before cutting and serving.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyFrequently Asked QuestionsBoth cocoa powder and cacao powder come from cacao beans, but they are processed differently, and you should not use them interchangeably in recipes unless specified. Cocoa powder is processed at a higher temperature where the beans are roasted, resulting in a less bitter product. Cacao powder is processed at a lower temperature where the beans are not roasted, resulting in a more bitter product. Look for unsweetened cocoa powder in the baking aisle of major supermarkets.No worries. We like using a food processor because we get great results quickly, but a blender does a good job, too.Store brownies in an airtight container at room temperature for up to 5 days. You can also freeze these brownies, tightly wrapped in individual pieces, for up to 3 months.
Preheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray.
Place rinsed beans in a food processor; process until a mostly smooth, thick paste forms, about 1 minute, stopping to scrape down the sides as needed.
Add 3 large eggs, ¼ cup oil, 2 tablespoons maple syrup and 1 tablespoon vanilla; pulse until combined, about 5 pulses. Add ½ cup sugar, ¼ cup cocoa and ½ teaspoon each baking powder, coffee granules and salt; pulse until thoroughly combined, about 5 pulses.
Transfer the batter to the prepared pan, spreading into an even layer. Sprinkle ½ cup chocolate chips over the top.
Bake until the center is fully set and the edges just begin pulling away from the pan’s sides, 23 to 25 minutes. Let cool in the pan on a wire rack until room temperature, about 30 minutes, before cutting and serving.
Frequently Asked QuestionsBoth cocoa powder and cacao powder come from cacao beans, but they are processed differently, and you should not use them interchangeably in recipes unless specified. Cocoa powder is processed at a higher temperature where the beans are roasted, resulting in a less bitter product. Cacao powder is processed at a lower temperature where the beans are not roasted, resulting in a more bitter product. Look for unsweetened cocoa powder in the baking aisle of major supermarkets.No worries. We like using a food processor because we get great results quickly, but a blender does a good job, too.Store brownies in an airtight container at room temperature for up to 5 days. You can also freeze these brownies, tightly wrapped in individual pieces, for up to 3 months.
Frequently Asked Questions
Both cocoa powder and cacao powder come from cacao beans, but they are processed differently, and you should not use them interchangeably in recipes unless specified. Cocoa powder is processed at a higher temperature where the beans are roasted, resulting in a less bitter product. Cacao powder is processed at a lower temperature where the beans are not roasted, resulting in a more bitter product. Look for unsweetened cocoa powder in the baking aisle of major supermarkets.
No worries. We like using a food processor because we get great results quickly, but a blender does a good job, too.
Store brownies in an airtight container at room temperature for up to 5 days. You can also freeze these brownies, tightly wrapped in individual pieces, for up to 3 months.
EatingWell.com, January 2025
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Nutrition Facts(per serving)249Calories12gFat32gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
