Quantcast
Recipe for Peg's Black Bean Brownies | Almanac.com

Shop our Best Sale of the Year! Unlock up to 20% off your order.

Order Your Almanac Today!

Peg's Black Bean Brownies

Photo Credit
Becky Luigart-Stayner
Yield
Makes 12 brownies.
Category
Beans
Cookies and Bars
Course
Desserts
Credit
2016 Old Farmer's Almanac

Peg's Black Bean Brownies
Print Friendly and PDF

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.

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.

More Like This

Comments

Ella Rae (not verified)

2 years 7 months ago

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.

Sandy (not verified)

2 years 7 months ago

Has anyone made these without eggs or with a substitute? Need a vegan option.

Linda Hammett (not verified)

2 years 7 months ago

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.