- 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 margarine (125 mL)
- 1 1/2 cups sugar (375 mL)
- 1 cup black beans, cooked or canned, drained and rinsed (250 mL)
- 4 eggs
- 1 tsp Vanilla (5 mL)
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.
- Serving Size: 1 brownie
- Calories: 95
- Sugar: 10 g
- Sodium: 58 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
Keywords: Black Bean Brownies, Bean Brownies, Black Bean Chocolate Brownies