Chocolatey Black Bean Brownies
Ingredients
- 2/3 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup cocoa powder
- 1/2 cup butter
- 1.5 cup sugar (I cut the sugar to 1 cup – I use 1/2 cup brown sugar and 1/2 cup white sugar)
- 1 cup canned black beans, drained and rinsed
- 4 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350’F (175’C).
- Lightly oil a 8 x 8 inch pan.
- Stir flour, salt, baking powder and cocoa powder together in a bowl. Set aside.
- Cream the butter and sugar by using hand mixer.
- In a food processor or blender, blend the black bean, eggs and vanilla extract until no bean texture left. I add the egg one at a time, so that it has liquid to blend the mixture until smooth.
- Stir wet mixture into dry ingredients until moist. Pour the batter into the pan. Bake for 30 minutes. or until a knife instead in the centre comes out clean . Store these moist brownies in an airtight container in the fridge.
Notes
I use a 19 oz (540 mL) can of black beans drained & rinsed yields 2 cups (500 mL) beans. Store leftover beans in an airtight container for 3 years in the refrigerator or 6 months in the freezer.