Peg's Black Bean Brownies
Need brownies? No flour? No problem! We have a substitution. If you don’t tell anyone, they won’t know! These brownies are moist and oh-so-chocolatey!
This recipe was featured in the 2016 edition of The Old Farmer’s Almanac.
Becky Luigart-Stayner
Photo Credit:
Becky Luigart-Stayner
Ingredients
1 can (15 ounces) black beans, drained and rinsed, or 2 cups cooked
3 eggs
1/4 cup unsweetened cocoa powder
3/4 cup sugar
3 tablespoons vegetable oil, or 1-1/2 tablespoons olive oil and 1-1/2 tablespoons butter
1/2 teaspoon baking powder
pinch of salt
1/2 cup dark chocolate chips
1/2 cup chopped walnuts
Instructions
Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan.
Put the first seven ingredients into a blender or food processor and blend until smooth.
Transfer to a bowl and stir in the chocolate chips and walnuts. Pour into the prepared pan.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Yield:
Makes 12 brownies.
Category
Course
Credit:
2016 Old Farmer's Almanac
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Reader Comments
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Black bean brownies
I’m going to veganize this recipe by substituting the eggs for flax eggs ( 1 T. Ground flax seed to 3 T. Warm water per egg. Let sit to gel before using) and I’ll replace the butter/oil with half the amount of unsweetened applesauce.
no egg brownies
Has anyone made these without eggs or with a substitute? Need a vegan option.
Peg's Black Bean Brownies
Oh my goodness ! Made within two hours of seeing the recipe and they are so good. Who would have ever dreamed such! I can't wait to share with friends, many who are on gluten free diets.