The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

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  1. Well, I was terrified of the black bean brownie after having my very own disaster with it when I tried to create one with date paste instead of agave. But I think this seems like a better approach. 🙂

    WTG, Lillian, I miss your face! 🙂

  2. 1 tablespoon is not 2 teaspoons, it’s 3 teaspoons. When baking it is not a good idea to use a liquid measuring cup for dry ingredients. We may have to try an egg free version soon. Thanks for the recipe!

  4. Honey, a tablespoon equals three teaspoons, but it doesn’t look like more vanilla did any harm. 😉 Great job! 🙂 As I tweeted, I’m a fan of yours, Kelly’s, and Donielle’s so this post is a win-win-win. 😉

    xo,
    Shirley

  5. Nice job. Most people wouldn’t even try to use beans in cake goods, but it really quite good when done right. I started with pinto beans in a spice cake recipe that they gave me at church.
    I’m replacing the chocolate with carob, and the agave with honey.
    And TBH, the nutritional value makes it a guilt-free breakfast thing in my mind.
    Thanks,
    ~MW

  6. When I’m short on time, I use a gluten free brownie mix, 2 eggs, 1/2 cup almond milk an 1/4 cup grapeseed oil. I put semisweet dark chocolate morsels on top before baking. The whole family loves them and Shhhh, hubby doesn’t know there are black beans in the recipe. (:

  13. Yum! I’ll be trying this asap. By the way, WTG is Way To Go. haha. I’ve noticed that baked goods with beans always taste better cold too.

  14. Entertaining as always :). Lillian, I would watch you on Food Channel any day. Remember me when you hit the big time, will ya!?

  16. Thank you for the new recipe. I look forward to trying this recipe. I think I’ll try cooking it in my 9″ square pan though instead of the 9×13. I like my brownies a bit thicker.