Brownie Mix Black Bean Brownies Recipe

Brownie mix: This is the base of your recipe, providing the classic brownie flavor and texture.

Black beans: These add moisture and a fudgy texture to the brownies, while also boosting the nutritional value.

Water: Used to help blend the black beans into a smooth puree.

To enhance the texture and flavor of your brownies, consider adding a teaspoon of vanilla extract to the black bean puree before mixing it with the brownie mix. This will add a subtle depth of flavor that complements the chocolate beautifully. Additionally, make sure to thoroughly blend the black beans and water until completely smooth to avoid any grainy texture in your final product.

• brownie mix - Substitute with homemade brownie mix: Combine 1 cup sugar, ½ cup flour, ⅓ cup cocoa powder, ¼ teaspoon salt, and ¼ teaspoon baking powder. This allows you to control the ingredients and avoid preservatives.

• brownie mix - Substitute with cake mix: Use chocolate cake mix and reduce the water content slightly. This will give a similar texture and flavor to brownies.

• black beans - Substitute with chickpeas: Pureed chickpeas can provide a similar texture and moisture content, while adding a slightly different but pleasant flavor.

• black beans - Substitute with sweet potatoes: Mashed sweet potatoes can add moisture and a subtle sweetness, making the brownies rich and fudgy.

• water - Substitute with coffee: Using brewed coffee instead of water can enhance the chocolate flavor of the brownies.

• water - Substitute with milk: Milk can add a richer texture and flavor to the brownies compared to water.

• Allow the brownies to cool completely before storing. This helps prevent condensation, which can make them soggy.
• For short-term storage, place the brownies in an airtight container. They can be kept at room temperature for up to 3 days.
• If you prefer to refrigerate, wrap each brownie individually in plastic wrap or aluminum foil, then place them in an airtight container. They will stay fresh for up to a week.
• For freezing, wrap each brownie tightly in plastic wrap, then place them in a resealable freezer bag. This double-layer protection helps prevent freezer burn.
• Label the freezer bag with the date to keep track of their freshness. Brownies can be frozen for up to 3 months.
• When ready to enjoy, thaw the brownies at room temperature for a few hours or overnight in the refrigerator.
• For a warm treat, reheat thawed brownies in the microwave for about 10-15 seconds.

• Preheat your oven to 300°F (150°C). Place the brownies on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quick fix, use the microwave. Place a brownie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat, as this can make the brownie rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place the brownies in the basket and heat for 3-5 minutes. This method can help retain a slightly crispy edge while warming the inside.

• For a stovetop method, use a double boiler. Place the brownies in a heatproof dish and set it over a pot of simmering water. Cover the dish and heat for about 5-10 minutes, checking frequently to ensure they don't get too moist.

• If you prefer a softer texture, wrap the brownies in aluminum foil and place them in a steamer basket over boiling water. Steam for about 5 minutes. This method will make them extra moist and gooey.

• Oven: Used to bake the brownies at the specified temperature of 350°F (175°C).

• Blender: Essential for pureeing the black beans and water until smooth.

• Baking pan: The container where the brownie mixture will be poured and baked.

• Toothpick: Used to check if the brownies are done by inserting it into the center and seeing if it comes out clean.

• Measuring cup: Necessary for measuring the ¼ cup of water accurately.

• Can opener: Needed to open the can of black beans.

• Colander: Used to drain and rinse the black beans before pureeing.

• Spatula: Helpful for mixing the black bean puree with the brownie mix and for spreading the mixture evenly in the baking pan.

• Non-stick spray: Used to grease the baking pan to prevent the brownies from sticking.

Preheat while prepping: Save time by preheating the oven as you prepare the black bean puree and brownie mix.

Use a food processor: A food processor can puree the black beans faster and more smoothly than a blender.

Line the pan: Line your baking pan with parchment paper to avoid greasing and make cleanup easier.

Measure ingredients ahead: Measure out the water and have the brownie mix ready before you start.

Check doneness early: Start checking for doneness at 20 minutes to avoid overbaking.