Fudgy Black Bean Brownies
Recipe from “Dry Bean Quarterly” Newsletter, Fall 2011 or beaninstitute.com
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 3 large eggs
- 3 tablespoons canola oil
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract, optional
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup mini semi-sweet chocolate chips, divided
Preparation
- Preheat oven to 350 degrees. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
- Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla, peppermint extract as desired, baking powder, and salt and process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are incorporated.
- Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining 1/4 cup chocolate chips.
- Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.
Yield: 16 servings (1 serving = 1 (2” x 2”) brownie)
Nutrition Information Per Serving- Calories: 120
- Fat: 5 g.
- Sat. Fat: 1.5 g.
- Trans Fat: 0 g.
- Sodium: 95 mg
- Carbs: 18 g.
- Fiber: 2 g.
- Protein: 3 g.