These salted Mexican chocolate black bean brownies are ideal for New Year’s Eve. Made with Born Sweet® Zing™ Baking Blend, they’re a tasty, lower-calorie addition to any holiday spread.
New Year’s Eve calls for a festive treat, and these salted Mexican chocolate black bean brownies fit the bill. They’re a lighter option that still satisfies a chocolate craving, and they make a great contribution to any party while helping you stay on track with resolutions.
One of the best parts: everything goes into a blender, so cleanup is quick and easy.
I was skeptical the first time I tried black bean brownies. Black beans in a dessert sounded odd, but I was pleasantly surprised — they make the brownies moist and fudgy without a bean-forward taste. Now they’re my secret ingredient for a denser, healthier brownie.
To reduce calories without sacrificing flavor, I swapped regular sugar for Zing™ Baking Blend. Zing™ combines stevia leaf extract with pure cane sugar to deliver sweetness with fewer calories per serving, making it a useful option if you’re watching calorie intake.
If your resolution involves trimming calories, Zing™ Baking Blend is an easy way to lighten desserts. The product uses familiar ingredients and lets you enjoy sweet treats with less guilt.
These brownies are a simple way to welcome the new year: sweet, slightly spicy, and finished with a sprinkle of kosher salt to enhance the chocolate.
Salted Mexican Chocolate Black Bean Brownies
All you need for these brownies is a blender and a shallow baking dish. Start by pureeing the black beans with oil in the blender until smooth. Add the sweetener, cocoa, eggs and spices, and pulse until combined. Scrape the sides if necessary to make sure everything blends evenly.
Pour the batter into a prepared pan, spread it evenly, and sprinkle chopped chocolate or chocolate chips on top. Finish with a light sprinkle of kosher salt for a contrast that brightens the chocolate flavor.
Bake until the edges pull away from the pan, then cool completely before cutting. Cooling helps the brownies set and makes them easier to slice.
Mexican Chocolate Black Bean Brownies
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Ingredients
- 1 cup black beans canned, drained and rinsed
- ½ cup canola oil
- ½ cup sugar
- ⅓ cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 1 ¼ teaspoon kosher salt separated
- ½ cup semi-sweet chocolate bar, chopped, or chips
Instructions
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Preheat oven to 350℉. Spray a shallow baking dish with non-stick cooking spray and set aside.
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In a blender, puree the black beans and oil until smooth. Add the sweetener (Zing™ Baking Blend if using), cocoa powder, eggs, vanilla, cinnamon and cayenne. Pulse until the mixture is just combined, scraping the sides as needed.
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Pour the batter into the prepared pan and smooth with a spatula. Sprinkle the chopped chocolate or chips over the top, then add the kosher salt.
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Bake 20–25 minutes, or until the edges pull away from the pan. Remove from the oven and allow to cool completely before cutting.