This Chocolate-Toffee-Black Bean Brownies recipe skips the eggs and oil while still creating a moist and chewy treat. Wondering how to make black bean brownies? It’s simple. These ultra-easy brownies are made with Betty Crocker™ Fudge Brownie Mix combined with a black b…
2/3cup drained and rinsed Progresso™ Black Beans (from 15-oz can)2/3cup water1box (18.3 oz) Betty Crocker™ Fudge Brownie Mix1/3cup semisweet chocolate chips1/4cup toffee chips
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- 1Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- 2In blender, place beans and water. Cover; blend on high speed 30 to 60 seconds or until smooth.
- 3In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.
- 4Bake 20 to 24 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached.
- 5Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top of hot brownies. Immediately sprinkle toffee chips over top.
- 6Let stand about 3 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store covered.
- Not sure about black bean brownies? Don’t worry, pureed black beans give these brownies loads of moisture, without a beanie flavor.
- It will be easier to cut your bean brownies if you line the pan with foil, leaving an overhang that will help you lift them out of the pan.
- Toffee chips give these brownies a nice crunch. They can be found in the bakery aisle of most grocery stores.