Black Bean Brownie
Black Bean Brownie
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These are not your traditional brownies. High in fiber and protein, black beans create a delicious gluten-free, low-carb dessert packed with iron, calcium, and potassium.
Discover a whole new way to use this kitchen staple using the black beans and eggs available at Project Open Hand’s grocery centers.
Cooked and filmed by: Fernanda Nunes
Ingredients
Ingredients
16 oz or 2 cups of cooked black beans
2 eggs
1/4 cup (56 g) vegetable oil
2 teaspoons pure vanilla extract
3 tablespoons brewed coffee (decaf is fine)
3/4 cup (60 g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed brown sugar
Chocolate chips/chocolate pieces (optional)
Recipe Steps
Recipe Steps
Preheat your oven to 325°F. and line an 8-inch square baking pan with parchment paper and set aside.
Mash the beans with a fork or potato masher until smooth.
In a separate bowl, whisk the eggs. with a fork then combine with the coffee and vanilla.
Add this wet mixture into the mashed beans, and combine until smooth.
In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well. Create a well in the center of the cocoa powder mixture and add the pureed bean mixture then mix till well-combined.
Pour the thick mixture into the prepared baking pan and spread into an even layer. Add the (optional) chocolate even on top of the batter then bake for about 25 minutes or until the top springs back when pressed gently with a finger.
Remove the pan from the oven, but let it cool until no longer hot to the touch. Remove from the pan and slice into squares with a sharp knife.
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