Black Bean Brownies
Yield: 32 Brownies
|2/3 cup||All-purpose flour||150 mL|
|Pinch of salt|
|1/2 tsp||Baking powder||2 mL|
|1/2 cup||Cocoa||125 mL|
|1/2 cup||Margerine||125 mL|
|1 1/2 cups||Sugar||375 mL|
|1 cup||Black beans, cooked or canned, drained and rinsed||250 mL|
|1 tsp||Vanilla||5 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.