Brownies have always been one of my favorite desserts.  My mom made the most amazing brownies for the holidays and special occasions. They were perfectly moist, fudge-y, chocolate-y and loaded with 14 Points Plus EACH!!  Unbelievable right? Well, they taste that good too.

But I just can’t spend half a day’s Points Plus on 1 single brownie – there is just not enough time in the day to do that amount of activity points!!

With the holidays (quickly) approaching, I decided it was time I baked something,  so I finally tackled a very serious brownie makeover.

These brownies are much like my mom’s in that they are fudge-y, chocolate-y and wonderfully moist!  They have mini-chocolate chips in the batter and sprinkled on top. These are also doused with Kahlua Liquor and spiked with Starbucks Via.  Now, drumroll please…… they are ONLY 4 Points Plus EACH!

NOTES:

  • Edited to Add: I received a lot of emails asking why the addition of the black beans?  Well, the beans add moisture resulting in a super fudge-y brownie, mimic adding in more fat and have the bonus of protein and fiber! Plus, you cannot tell there are beans in there in taste or texture!!!
  • I used two Starbucks Via (Instant Coffee) Christmas Blend, which is Bold.  I don’t recommend substituting regular ground coffee as the flavor is not as concentrated as the Via Ready Brew. I also don’t recommend using the flavored Via (Iced, Mocha, Vanilla, Caramel or Iced Caramel) they are 80% sugar!
  • The disposable foil cake pan is a common item at Dollar Stores or Wal-Mart.  I buy mine at the Dollar Store and they sell a 2-pack for $1.  At the supermarket or Wal-Mart, they are usually around $3 for a 2-pack.  Just an FYI ;)
  • I like to use a double boiler to melt large amounts of chocolate and/or butter to prevent burning.
  • You only need 2 ounces of Kahlua for this recipe so if you don’t have it in the house, pick up one of those airplane sized bottles.

5.0 from 2 reviews
Coffee & Kahlua Chip Brownies
 
Prep:
Cook:
Total:
 
4 Points Plus per serving -- Recipe Makes 28 Servings -- Individual Serving is 1 square
By:
Serves: 28
Ingredients
  • ½ cup unsweetened cocoa powder
  • ⅔ cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 individual packets of Starbucks Via Instant Coffee (I used Christmas Blend)
  • 4 extra-large eggs, room temperature
  • 1⅓ cup raw sugar
  • 3 cups (2 15-ounce cans) black beans, rinsed and drained
  • 4 ounces (or squares) unsweetened baking chocolate, melted
  • ½ cup organic butter, melted
  • 2 teaspoons vanilla extract
  • 2 ounces Kahlua Liquor
  • ⅔ cup mini chocolate chips
  • non-stick cooking spray
  • 1 foil oblong cake pan (12¼ x 8¼ x 1 3/12)
Instructions
  1. Preheat oven to 350F while you gather your ingredients. (Note you only see half the amount of butter, eggs and beans in this picture because I had a severe case of Mommy Brain when pulling the ingredients together. I did correct it when I started cooking just not for the picture)
  2. In a small glass bowl, combine cocoa powder, flour, baking powder, salt and Via Instant coffee. Set aside.
  3. In a large glass mixing bowl, beat eggs with hand mixer (or stand mixer) until light and creamy. Now, slowly add in sugar and beat well.
  4. Next, slowly add in flour mixture until well combined.
  5. Set up a double boiler on the stove top and melt butter and baking chocolate over a low heat.
  6. Place rinsed and drained beans into bowl of food processor. Add vanilla and Kahlua Liquor and melted butter and chocolate. Process until pureed.
  7. Fold bean batter into flour batter with a spatula taking care not to overmix.
  8. finally, fold in about half of the mini chocolate chips. Lightly spray cake pan with non-stick cooking spray and pour in batter, using a spatula to evenly spread in the cake pan.
  9. Sprinkle top with remaining mini chips and place on middle rack of pre-heated oven.
  10. Bake for 35 minutes. Place cake pan on an elevated cooling rack and let cool for at least 15 minutes to allow brownies to set.
  11. Gently snip the corners of the cake pan for easy release and cut into 28 servings (7 horizontal rows and 4 vertical rows). Store in an cookie tin or covered with tinfoil and Enjoy!