Black Bean Brownies
These moist black bean brownies are sure to become a family favourite!
- Pulse
- Beans
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Makes
- 32 brownies
Nutrition
- Serving Size 1 brownie
- Calories 95
- Fat 4 g
- Saturated Fat 1 g
- Cholesterol 24 mg
- Carbohydrate 14 g
- Fibre 1 g
- Sugars 10 g
- Protein 2 g
- Sodium 58 mg
- Potassium 54 mg
- Folate 22 mcg
- Iron 0.5 mg
Ingredients
- 2/3 cup (150 mL) all-purpose flour
- Pinch salt
- 1/2 tsp (2 mL) baking powder
- 1/2 cup (125 mL) cocoa
- 1/2 cup (125 mL) margarine
- 1 1/2 cups (375 mL) sugar
- 1 cup (250 mL) black beans, cooked or canned, drained & rinsed
- 4 eggs
- 1 tsp (5 mL) vanilla
Directions
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.
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.