Black Bean Brownies

Surprisingly good – next time I’m going to try cutting some of the oil and sugar to see if it still tastes this good! You would never know these were not regular brownies. If my husband likes them you know they’re good!

Butter or cooking spray for greasing pan
3/4 cup black beans rinsed
1/2 cup veg oil
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 t instant coffee or espresso
1 t vanilla
1/2 cup choc chips, divided
1/3 c flour (I subbed garbanzo bean flour to make it healthier and it worked beautifully)
1/2 t baking soda
1/2 t salt
1/4 c confectioners sugar for dusting if you’re fancy

Preheat oven to 350. Grease 9×9″ pan (or a 9×13″ pan if you want to double the recipe). I use my larger insulated baking pan for these.

In a blender, purée the beans with the oil. Add eggs, coffee, sugar, vanilla, and cocoa. Melt 1/2 the choc chips and add to the blender. Blend on med high until smooth.

In a separate bowl whisk together the dr ingredients: salt, flour, baking soda and add to the blender a bit at a time until just incorporated. Stir in remaining choc chips and our into the pan.

Bake about 20 min (if you double about 30) and let it cool for 15 min until cutting and serving.

From: Melissa Darabian on foodnetwork.com

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One Response to “Black Bean Brownies”

  1. Jane Says:

    Hey Kris,

    Yum, We will have to try each others black bean brownies!
    The recipe I use is from Tony Horton, It call for 3 T of coconut oil.

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