Black Bean Brownies

Black Bean Brownies

yield: 16 SERVINGS

cook time: 30 MINUTES

total time: 30 MINUTES

Ingredients

  • 1 (15.5 ounce) can black beans, rinsed and drained or 1 1/2 cups cooked dried beans
  • 3 eggs
  • 3 tablespoons coconut oil or vegetable oil
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup chocolate chips

Directions

1

Preheat oven to 350 degrees and grease an 8x8 pan.

2

Place beans in food processor and process until mashed. Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil. Process until smooth.

3

Pour into pan and sprinkle chocolate chips on top. Bake for 30-35 minutes.

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black bean brownie recipe

Did you know that you can create delicious chocolate brownies using black beans as the main ingredient?! Yep, today I am replacing the flour commonly found in brownie recipes with pureed black beans. These brownies are soooo good – they come out moist, dense, and with lots of chocolate flavor.

How to make brownies with black beans


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Black Bean Brownies

yield: 16 SERVINGS

cook time: 30 MINUTES

total time: 30 MINUTES

Replace flour with pureed black beans for a surprisingly delicious gluten-free brownie!

Ingredients

  • 1 (15.5 ounce) can black beans, rinsed and drained or 1 1/2 cups cooked dried beans
  • 3 eggs
  • 3 tablespoons coconut oil or vegetable oil
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup chocolate chips

Directions

1

Preheat oven to 350 degrees and grease an 8x8 pan.

2

Place beans in food processor and process until mashed. Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil. Process until smooth.

3

Pour into pan and sprinkle chocolate chips on top. Bake for 30-35 minutes.

Additional Notes

(Adapted from allrecipes.com)

Brought to you by Hip2Save.

Pan of black bean brownies Hip2Save

I set these brownies out after dinner and my family gobbled them up! I hope your family enjoys them too!

Join The Discussion

Comments 163

  1. Jodi

    These soudn great. I suspect many people will like it because it’s gluten-free. I have a different reason. My daughter is vegetarian with peanut-allergies, and a “selective” eater. I’m always looking for creative ways to get protein into her diet.

    • Katrina

      Whoa! You have your work cut out for you! Sounds tough.

  2. Kathy

    I’ve made a similar recipe using the black beans in lieu of flour and they are delicious! You would never know the black beans are in there. These are rich and chocolaty!

  3. Tilla Ham

    I plan to try these for my 10 year old with celiac disease, but also feed them to my incredibly picky 14 year old and husband and see if they notice;)

    • CO Mama

      My dad us a meat & potato man & he never can tell, until we start snickering by the time he’s on his fourth helping 😉

  4. Marissa C.

    Super excited to try this recipe, they look amazing:)

  5. Lolita

    Lol, suddenly there is an increase in purchases of black beans at supermarkets… Hip2savers trying out all these new cool black bean recipes 🙂

    • Lina (Hip's Modern Martha)

      Ha ha!! Thanks Lolita 🙂

  6. Nadine W

    Anyone know the calorie content in these?

    • Melissa

      It’s super simple to figure out calorie content using the myfitnesspal app. You can “create” a recipe, scan all the barcodes of the products, and then it adds and divides for you!

      • Katie I.

        Yes- I LOVE that app!!

  7. craftybohomama

    Looks great- thanks!

  8. jennifer

    Oh Lina, I love these. These are bet these are especially good with the added chips on top. I have made them before and they really are delicious. No one in my family realized they were beans but they did realize that I accidently left part of an eggshell in the mix, lol!

    • Lina (Hip's Modern Martha)

      Oh ha! I agree! Good stuff.

  9. Rachelle Betow

    I must have tried the wrong recipe awhile back because when I made them my husband and I just about gagged. They didn’t taste at all like a brownie..just beans. ugh! My daughter ate them though. Not sure I’m brave enough to try another black bean brownie recipe… the last one was n.a.s.t.y. lol

    • Joanne Edmonds

      I was looking at the recipe, and you may have left out the sugar??? The ingredient list says sugar, but the written instructions don’t include the sugar… try it again! They are great!

      • Lina (Hip's Modern Martha)

        Ooops! Thanks that’s very important lol, edited.

    • Jennifer B.

      I, too, tried a similar recipe and did not like the taste. Hope this is better. Thanks, Lina!

    • jenn

      some recipes are not very good, but this one looks similar to some yummy ones i have tried before. definitely worth giving them a second try.

  10. Suzy

    I am really looking forward to trying this recipe !! Thank you !!

  11. jennifer

    I have to say that the beans are perfect for this because they make them come out super dense and yummy like the picture.

  12. marie

    Don’t have a food processor. When you blend the beans do they get soupy? Would a blender work?

    • Charlene

      I have made a very similar recipe in the past and used a blender as I too do not own a food processor. Worked very well. FYI…no one in my family knew the “secret ingredient”. They all loved them!!!!

    • danneewood

      i don’t have a food processor either…i’m thinking you could mash them with a fork…

    • steph

      Saw this on food network and they added a bunch of ingredients right to the blender too. How easy is that? I’m going to try these tonight.

    • jenn

      I just throw the beans and and wet ingredients in the blender, then add to a bowl to mix the dry ingredients. sometimes the blended mixture + cocoa gets a touch too think for my blender. plus the hand mixing in the bowl gives my arm a mini workout. 🙂

    • cathycampo

      Stick blender works. I made similar recipe Wednesday night and used stick blender to mash beans and then regular spoon mix rest of batter.

  13. Sharon

    I would love to have the nutritional information as well. I would guess that it should be good with eliminating the flour and using coconut oil.

  14. Marie

    I adore the white pan you made these in – where did you get it? can’t wait to try this recipe!

    • Lina (Hip's Modern Martha)

      Thanks! Ross, very inexpensive. I love white dishes with cool shapes. 🙂

  15. Terezia C.

    Is there a way to make this without a food processor? I do have a magic bullet that I can use to mash the beans, but would have to transfer to a mixer to add the remaining ingredients.

  16. summer

    I used to make black bean brownies on weight watchers. No gf though. One box dry brownie mix, 1/3 c water, 1 can undrained black beans. Blend beans and water and add to dry mix. Easy. 350 for 45 min???

  17. Sarah

    This is off topic but I need to ask something about savingstar…I purchased around $15 of st ives products at rite aid and my savingstar account is only showing $9.97…I did use the $3.75 off of $12 purchase of st ives and one $1 off video value…so do coupons affect the totals? or could it be that she had made a mistake and rang one up twice and voided that one and added the correct one… so my receipt shows a voided st ives…sorry but this was my first transaction using savingstar…

    • Jamie

      Actually Sarah, I had the same issue with frozen foods before. I think it was Lean Cuisines and I noticed that it did only give you the total of what u spend so YES coupons do affect the total. That was my experience too anyway

      • mel

        It has always credited me pre-coupons. It might be b/c of the void. I bought 2 St Ives sprays, used the VV and 2 $2/1 spray coupons a $2 +UP, paid over $7 with tax, and my account was credited $11.98.

        • Sarah

          Thank you both for replying….I had two items that were 4.99 and two that were 2.49…and the voided item was 4.99 (and of course the void is the first thing on the receipt…so if I take this back and get them to ring it up again…would that work?

    • trina

      I would do my best to recalculate how they got to 9.97. Is insofar th products missing? Is that the amount if coupons are subtracted? I had a problem once with saving star, I emailed them and then scanned them my receipt, they creditted my account for the missing amount. If the coupons are subtracted off, i would not he complaining as their policy technically reads that you are not supposed to use paper coupons at the same time as a saving star coupon, but everyone does, I personally have never had a problem with it.

      • Sarah

        That is what I was thinking….if you add 4.99 and (2) 2.49 that totals 9.97 and that is what is shows because the void was a 4.99 item….the total I purchased was 14.96 minus 4.75 in coupons.

    • Lyndi Hedgecock

      Ask them on facebook. They are always on there and are very quick to get back to you! 🙂

      • marie

        Coupons have never affected my Sstar credits.

  18. Sarah

    Whaaat!? Black beans? I am soo trying this!!

  19. Isha

    Is there way to make this without eggs? My in-laws don’t eat eggs or meat…wat can i substitute egg with?

    • Stacy

      I have had success substituting either 1/4 cup yogurt (regular and soy both work) or 1/4 cup pureed banana. Both are common vegan substitutes. You may have to play around to find what works best since this already relies on a flour substitute.

    • Brittany

      Ground flax seed mixed with water.

    • Melissa-Ann

      My most favorite egg sub is soaked chia seeds. I can’t rave enough about how amazing they are I usually eyeball an egg size glop of the chia gel but my guess it’s about 2 tablespoons per egg. They seeds add fiber and act exactly like egg. It’s pretty fool proof.

    • markiesluv

      1/4 cup of pumpkin per egg. I have used this with success before as well as apple sauce too.(Friends Kids with life threatening egg allergies.) HTH

  20. Ashley

    cant wait to try this! looks like I have some new recipes to try out this weekend 😀

  21. mel

    My cousin made these one year when she was doing Weight Watchers. They were really good.

  22. KD

    I can’t wait to try these! I just found out that I have Celiac and my daughter has the gene. It has been challenging; especially making sure we are watching calories as well as staying gluten free. Thanks for the recipe! 🙂

    • jenn

      you can also do a similar idea with white beans (navy or cannelloni), and bake in muffin/cupcake cups to make mini cupcakes. They will be a little dense, so you can experiment with extra baking powder/baking soda/ eggs for extra puffiness.

  23. AMY

    I didn’t even notice these were gluten free until reading the comments. My sister has an intolerance and I love to bake, so I have given myself a personal challenge to find gluten free desserts that use ingredients I already buy and that everyone will enjoy. I have tried gf box mixes and many other gf desserts that just don’t taste as good as their gluten counterpart, in my opinion. I can’t wait to try these for our next family get together.

  24. Sarah

    I made this slightly differently as a cake and tested it at a family gathering. Everyone knew how it was made and they STILL loved it! 🙂 I used a simple ganache as the frosting.

  25. Shelby

    All of these bean recipes all week look fantastic! But may not be a good idea to make one after another, if you know what I mean. 😉

    • Jodi

      Beans, beans, the magical fruit, the more you eat….

  26. JeannieNY

    I admit–I’m not expecting much from these but I will give them a whirl…has anyone put choc chips in the batter??? I’m thinking they might need help! I really want to make healthier brownies–I really do…but these sound a bit crazy!

    • Lina (Hip's Modern Martha)

      Ha ha I thought so too, trust me..definitely worth a try!

    • jenn

      the chocolate chips are important if you are unsure. they are not the same as regular brownies, but still really yummy!

    • Jamie

      I just made these last night, with a slightly different recipe. I put chocolate chips in the batter… I think it helped with the texture of the beans, made the brownies more gooey and brownie like.

  27. steph

    I just made these and the flavor is great but the texture is kinda fluffy, airy. Any ideas to make them more fudgy next time?

    • Tabitha

      Dont bake them as long. I have a similar reciepe i add a tablespoon of coffee to it. makes it more chocolatey and fudgy. My recipe says to bake 25 so maybe check them five mins earlier. I look for them to just look set and pulled away from sides of pan slightly. Hth 🙂

      • steph

        Ok. good tip. I will try! Thanks!

      • Karen

        Do you mean a tablespoon of instant coffee?

  28. Misskthpriss

    Is it possible to add a printable version is the recipes you post underneath the article so it’s easier to cut and paste?

    • Julie

      There’s the print icon at the upper right of the page. It opens up another window, and you can click on sections that you don’t want printed. It’s super easy!

  29. sally

    The spicy black bean burgers were good, I will give this a whirl, it looks yummy! Thanks Lina. I havea couple bottles of bean-o so keep these bean recipes coming!

    • Lina (Hip's Modern Martha)

      Lol 😃

    • jenn

      Hmm… i wonder what would happen if you made spicy black bean brownies. Like chocolate with chili. (Not with onion, garlic, cumin flavors). Could be a fun variation, especially one some of these colder days.

  30. David

    Do they make you gassy?

  31. Sarah

    Dumb question, can you use pinto beans? It’s all I have on hand atm, would love to try them out tonight!

    • jenn

      as long as they don’t have chili type flavors added, then you should be fine. the black beans just have a little extra dark color, but both taste pretty much the same. 🙂

  32. Hayley

    I’ve had these (slight variation)…they were a bit crumbly and dry but I don’t know if this recipe is better or not. They were good but def. taste different…I don’t know how anyone could be fooled BUT they ARE GOOD!!!!!!!

  33. Jesse

    I use organic maple syrup or honey in lieu of the sugar, and add some almond flour to mine. Yummy!

    • Jesse

      Oh! And my black bean recipe called for gf oatmeal, ground fine, as well. Added some additional yummy flavor, and they come out fudgey and goey 🙂

  34. Melissa-Ann

    Wonder if you could replace sugar with bananas?

    • cwil

      I want to try these! we are gluten free and trying to eat clean. So even though this is a treat, it’s a great one! I worry about the 3/4c sugar however. Could I use liquid stevia? then use almond flour to cover up for the sugar??

      • Rebecca

        What about honey instead?

      • Lina

        What about coconut sugar? I’m thinking of trying it that way 😳

  35. Crystal

    Ha. I just happen to have everything on hand. Now I know what I making tomorrow if it’s still to wet out.

    • jenn

      ha ha. me too. my front yard is one giant slushy puddle. 🙂

    • Crystal

      Just put it on the oven. Looks good. Smells good. I think I need to invest in a small processor though. Fork mashing just wasn’t enough. And I may have read it wrong but it looks like baking powder is in the ingredient list and not in the directions.

  36. Lisa

    I made these with DARK choc. chips on top… I substituted sugar for: 3/4 cup flax seed meal, and 8 packets of Truvia. ( I should have used 10) I FORGOT the coconut oil in the microwave… I thought they were pretty OK and would be GOOD if I had made them with the 10 packets and coconut oil. 🙂

    • cwil

      thanks for your comment! I think I’ll use stevia and add in some almond flour. .

  37. hillcountrygal

    Made these for dessert tonight and they were AMAZING!! Hubby couldn’t tell they weren’t “normal” brownies! I added pecans and drizzled caramel on top before baking. HOMERUN!

    • Lina (Hip's Modern Martha)

      Wow awesome and thanks for sharing!

  38. Lynn

    I’m new at substituting other ingredients for the sugar. Would Agave work and how much? Or any other ideas not listed already.

  39. Jaime

    has anyone tried the brownies w/honey instead of sugar? or with something else like palm sugar?

  40. Colene

    So excited to make this! I can’t have gluten and I miss brownies!

  41. Emily

    Does anyone know of some fair trade cocoa we could use? We’ve stopped using Hershey’s recently and I’m not sure what good alternatives there are.

    • Sarah

      I usually get Equal Exchange or Frontier cocoa through my co-op or Vitacost. The first time I used Frontier, I was blown away by how much more chocolate flavor it had. They must cut or add filler to most store brands!

  42. Lina

    I’m trying these with coconut sugar instead of the regular sugar… Will post results later 🙂

  43. Gaynell

    Letting black bean cake and brownie recipes sit over night in the fridge removes any residual bean flavor. We use this method for a black bean cake and it really does make a big difference.

    • sally

      beore or after cooking?

    • Jennifer B.

      Yes, would love to know if you mean before or after baking.

  44. Kat

    OMG!!!!! So good!!! Kids are licking their fingers and finally got veggies in the boy’s tummy – aka The Bad Food Kid. Thank you so much!

  45. kdd4g2

    Thank you so much Lina! These taste amazing! Followed your recipe except I added walnuts on the top instead of chocolate chips and the result is so yummy! 🙂

    • Lina (Hip's Modern Martha)

      Great! You’re welcome!

  46. hillcountrygal

    Made them AGAIN today since the first pan went so fast! This time I substituted half the sugar with 25 vanilla stevia drops and added flax seeds with the rest of the ingredients. I topped them off with chopped pecans, sprinkled mini dark chocolate chips and white chocolate chips on top, then drizzled caramel on top of it all! HEAVENLY TURTLE BROWNIES!

    • Lina (Hip's Modern Martha)

      Wow! That sounds great!

  47. Colene Pefley

    Made these tonight! They are delicious!! I can’t have gluten, so these are perfect!

  48. Jen D

    I made these over the weekend and they taste amazing. I used “Special Dark”, added some applesauce in place of half the oil, cut the sugar back and crossed my fingers in fear that they would taste too “healthy”. ;o) Everyone loved them! Thanks so much for the recipe and I will definitely be making these again!

  49. amy

    Just made these…yummy but a bit cakey for me. I like ooey gooey brownies. I upped cocoa to 1/3 cup. Next time I think I will decrease to 2 eggs and add more oil. My reg recipe uses 1/2…yes its a lot but makes them sooo yummy. Might must add another tbsp or 2.

  50. Judy

    Made these for the teens at church tonight. One is dairy intolerant and another is gluten intolerant. ALL of them loved them. One guy said they were the best brownies he had ever had.

    • Lina (Hip's Modern Martha)

      That’s so great! Thanks for reporting back 🙂

  51. Heather

    THANK you sooooooooo much for posting these amazing brownies. I made them yesterday for my Family and the guys had 2 each :-):-):-):-):-):-):-):-):-):-):-)

  52. Michelle P

    These are so awesome! I fed them to my family and a couple friends, THEN asked what they thought and they all loved them! My husband even said to keep the recipe after finding out it was made with black beans! Thank you!!

  53. Andrea

    They’re in the oven….fingers crossed!!!!!!!

  54. ilse

    Just made these tonight! I used applesauce instead of oil to make them a little bit healthier. So yummy and are only 148 calories per serving, plus have fiber that a typical brownie doesn’t!

    • Sherri Painter

      How much applesauce did u use for the recipe

    • Diane

      How much applesauce did you use

  55. Luz

    Thank you! These were delicious! I followed the recipe pretty closely- only cut the sugar a bit and added powdered stevia. They came out so delicious! I will definitely be making these again.

  56. Elaine

    Is there no flour?

    • Luz

      Nope! Try ’em out 🙂

    • alisha

      black beans is a substitute for flour

  57. Marie

    Best brownies ever!!! Thanks for the amazing recipe!

  58. stacy

    Can I use agave instead of sugar?

  59. eve

    Could you substitute honey or maple syrup for the sugar?

  60. Rebekah Martin

    I’ve got these in the oven now. Can’t wait to try them.

  61. cheri

    Thank you for this awesome receipe!
    I didn’t have black beans in the pantry so I used a can of chickpeas & they were still brilliant.
    I also reduced the sugar to a half cup & they were plenty sweet enough 🙂

    • Lina (Hip's Modern Martha)

      How great! Thanks

  62. Shannon

    These are fantastic brownies. My chocoholic husband has no clue these are made with black beans and even commented on how chocolatey and moist they were. A definite keeper. Thanks for sharing!!!

  63. Emma

    i just made this brownies with the exact recipe but there falling apart and not sticking together! Any suggestions?

    • Jennifer B.

      Even with the eggs, are you saying the batter is dry and falling apart?

  64. josee soucy

    How many calories???

  65. Joy

    Are the eggs in this recipe large or medium? Or does that matter?

  66. Rachel

    I’ve never tried replacing flour with beans before this recipe but I am not loving these. The only sweetness is in the choc chips on top. The brownies themselves seem very bland. I probably won’t make these again. 🙁

    • Amanda

      Obviously you missed the 3/4c of sugar. My batter tasted plenty sweet. Also, the salt is imperative. Brings out the sweetness.

  67. Allison

    I made these tonight and they were amazing! I used coconut oil, so you can just taste a tropical flair but it isn’t overwhelming at all. I sprinkled them with flax seeds in addition to the chocolate chips and the texture they add contrasts really well with the fudgy, fluffy brownie.

    • Caitlin

      Did you melt the coconut oil before baking? I used coconut oil as well last night and it was more of a fudge than a brownie. Great taste though.

  68. Kerri Lorens Budde

    What size pan?

    • Lina (Hip's Modern Martha)

      I used a smaller square pan – about 8 inches I believe.

  69. Audra M

    I used applesauce in place of the eggs and coconut oil instead of veg oil…do they need time to cool and firm up? They were still pretty gloopy/moist after being out of the oven for 10 minutes or so…

    • Jennifer B.

      I cannot say for sure in this recipe, but when my little one had an egg allergy, we never could get brownies to set up if we baked with applesauce. They still tasted good, but we pretty much had to eat them with a spoon.

      • Audra M

        Yes, that’s how they turned out…spoon required but REALLY good! Next time I’ll try it with the eggs just to compare. Thanks!

  70. Kristin

    Heya! Could you make these with one less egg? 3 seems a bit much.

  71. Ananda

    I’ve heard that coconut oil tends to be greasy. Plus, it’s completely liquid at temps over 75 degrees. I would sub the eggs with banana and use applesauce for the oil.

  72. Mary

    WOW! I had my doubts when I tasted the raw batter, but these are delicious!!!! So fluffy and moist – I’m not too keen on how much sugar was used but these are definitely a new staple in my kitchen! Awesome recipe!

  73. Joy Bouget

    Mine weren’t fluffy. More like a dry fudge. I followed the exact instructions. 🙁

  74. Jackie

    Just made them and they were delicious! Used coconut oil but will try applesauce next time.

  75. Susan

    I can hardly wait to try this!

  76. Cyndi

    I made these this weekend and they were fantastic! Thanks so much for posting. I don’t like black beans but I can eat these a bunch. My husband loved them also and he added walnuts to his side and went over the middle, not fair. Guess I need to make some more.

  77. Fo

    How can I make this recipe diabetic friendly? I really want to try this recipe!!

    • Eric D Scott

      Use Splenda instead of the sugar that should help out.

      • Jubee

        Total diffrent taste n texture so has to really investigate right amount cant just use 3/4 cp splenda lol smh

  78. Maude

    Tried the recipe, a little dry but tasty.

  79. Kimi

    I also blended in my blender and I add some instant coffee! Wonderful!!!

  80. Frank Evans

    I didn’t have any black beans but I was able to substitute finely ground wheat. They were still delicious!

  81. Yani

    THANK YOU, THANK YOU, THANK YOU!!! These brownies are amazing. I’ve made them now several times for family and friends. I knew they were a hot when my 4 year old son ate one and asked for 2 more. I substitute with Truvia baking white sugar and use semi sweet chocolate chips and it’s absolutely perfect. 🙂

  82. Grandma G

    Made the brownies today. They really taste like brownies,moist and chocolatee,I used 1 less egg,1 less tsp oil,
    Added 1 tbs flaxseed meal,and substituted Splenda

  83. Julie

    For a bit of a kick, I added 1/2 tbsp more cocoa, 1 tsp sea salt (instead of the pinch), 3 tsp cinnamon and 1 tbsp chili powder. Super good!

  84. toastqueen

    Is it 1.5 cups of dried beans cooked, or 1.5 cups of the final product (soaked and cooked, and then measured)?
    Thanks!

    • Lina (Hip's Modern Martha)

      Cooked

      • toastqueen

        Thanks!

  85. Mary Ann

    This is the go to recipe for brownies in my house. I use only half cup cane sugar and sprinkle with half butterscotch, half chocolate chips. Also put the half cup chips in the batter. Perfect! Especially good cold. Yum!

  86. Laura

    I’m going to try these tonight.
    Laura @ flowersinmybasket.blogspot.com

  87. Dee

    As is there a calorie break down on these? They’re awesome!

  88. Terry

    Made these today (Sept.25/17)
    Yummy !
    I decreased the sugar by abit (1/2 c)

  89. Dilyn

    Thanks for the recipe!! I’ve made these several times and they’re so delicious. They’re easy and turn out perfect every time! I am making them for a party coming up and want to double it. Could I double everything and bake it in a 9×13 or should I just make 2 8×8’s? If 9×13, what would the bake time be?

  90. Sherri Painter

    I would like to use applesauce in place of sugar so how much would i use. Thanks

  91. Anna

    These were delicious! Thanks for sharing- I’ve been wanting to get this type of brownie for a while, and was pleased to find this recipe was easy and very tasty indeed !

    • Lina D (Hip2Save Sidekick)

      Oh perfect! Thanks for sharing ❤️

  92. Qian

    Hello there, I try this recipe and followed the instructions however the brownie turned out dry and hard after baking for like 18 mins . Is there anything I should look out for ?

    • Philip

      It’s been almost a year since your comment, but perhaps you’d still like an answer.
      Assuming that you followed everything as in the recipe, the answer is likely to be that your oven is “at fault”. Perhaps its thermometer is broken and it heats to a higher temperature than indicated. If that is consistently the case, you should’ve encountered this issue with other cooking endeavours too. My oven has a variety of different settings that one can select from (fan, grill etc.), although I must admit that I am not all too sure what one should select (ok, count grill out for this). In theory I believe a fan would result in quicker drying.
      Significant impact on dryness of brownies in general:
      Temperature: 350°F are near 180°C (just in case you converted and made a mistake in doing so)
      Exposed surface area of brownie batter: Specified as “8×8”. Assuming that this is in inches that equates to approximately 24x24cm.

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