Black Bean Brownies

Black Bean Brownies


Yield: 32 Brownies

Nutrition (1Brownie)

Calories 95;
Protein 2 g;
Total Fat 4 g;
Saturated Fat 1 g;
Cholesterol 24 mg;
Carbohydrates 14 g;
Fibre 1 g;
Sugars 10 g;
Sodium 58 mg;
Potassium 54 mg;
Folate 22 mcg;
Iron 0.5 mg;
2/3 cupAll-purpose flour150 mL
Pinch of salt
1/2 tspBaking powder2 mL
1/2 cupCocoa125 mL
1/2 cupMargerine125 mL
1 1/2 cupsSugar375 mL
1 cupBlack beans, cooked or canned, drained and rinsed250 mL
1 tspVanilla5 mL

Recipe courtesy of Northarvest Bean Growers, Minnesota and North Dakota.

Preheat oven to 350⁰F (180⁰C).  Lightly oil a 9×13-inch (23×33 cm) pan.

Sift dry ingredients together in a bowl.

In a food processor, combine cocoa, margarine, sugar, black beans, eggs and vanilla. Blend until well mixed with little or no bean texture left.

Stir wet mixture into dry ingredients until moist. Pour the batter into the pan.

Bake for 30 minutes or until a knife comes out cleanly. Cool in pan on wire rack for 10-15 minutes, then remove from pan to cool completely for storage.  Can be eaten warm or cold.

Store these moist brownies in an airtight container in the fridge.