1cup(250 mL) cooked or canned black beans,drained & rinsed
4eggs
1tsp(5 mL) vanilla
Directions
Preheat oven to 350°F (180°C). Lightly oil a 9x13-inch (23x33 cm) pan.
Sift flour, salt and baking powder 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.
Notes
Recipe courtesy of Northarvest Bean Growers, Minnesota and North Dakota.
These l tasted at a film night presentation as snack. Could eat all night long
Excellent!
Added chopped walnuts.
Yes I sprinkled with chocolate chips.
This one has flour… but some do not, or can use GF flour…
Hi Jackie! You are correct that to make these brownies gluten-free, you can replace the flour with a 1:1 gluten-free flour that is meant to replace wheat flour.
1cup(250 mL) cooked or canned black beans, (drained & rinsed)
4eggs
1tsp(5 mL) vanilla
1
Preheat oven to 350°F (180°C). Lightly oil a 9x13-inch (23x33 cm) pan.
2
Sift flour, salt and baking powder together in a bowl.
3
In a food processor, combine cocoa, margarine, sugar, black beans, eggs and vanilla. Blend until well mixed with little or no bean texture left.
4
Stir wet mixture into dry ingredients until moist. Pour the batter into the pan.
5
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.
6
Store these moist brownies in an airtight container in the fridge.
Very good!! Will bake more.
These l tasted at a film night presentation as snack. Could eat all night long
Excellent!
Added chopped walnuts.
Yes I sprinkled with chocolate chips.
This one has flour… but some do not, or can use GF flour…
Hi Jackie! You are correct that to make these brownies gluten-free, you can replace the flour with a 1:1 gluten-free flour that is meant to replace wheat flour.