Black Bean Brownie Recipe
If you’re tired of sticky black bean brownies that you can’t get out of the pan, here’s a recipe you need to try.
I’ve been experimenting with black bean brownie recipes in search of perfection. I may have found it. This here calls for whole wheat flour, cocoa, no eggs, no oil, black beans, and pecans or hazelnuts. The texture is moist and chewy. But beware. They are super chocolatey.
1 1/2 cups whole wheat flour
1 tsp salt
1 tsp baking powder
2 1/4 cups raw sugar
1 1/4 cup cocoa
4 tsp instant coffee powder
1 1/2 cups chopped pecans or hazelnuts.
15 oz can black beans, rinsed and filled with new water
1 tsp vanilla
1 cup of water (eyeball it by filling up half the empty can).
Preheat the oven to 350 degrees.
Mix together the flour, sugar, cocoa, salt, baking powder, cocoa, instant coffee and nuts.
Puree the black beans with 1/2 cup of water in a food processor.
Add the black beans to the dry ingredients.
Add vanilla and stir adding water – up to one cup – until mix is the consistency of brownie mix.
Pour into greased and floured 9 x 13 baking pan. Bake for 25 minutes. It’s important not to over bake in the oven because they will keep baking once you take them out. Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.
Black beans are rich in fiber and protein which support the regulation of blood sugar. The beans are also abundant in anti inflammatory and antioxidants and give support to the digestive tract.
Cocoa is a heart-healthy chocolate. Recent studies show that dark chocolate can help lower blood pressure and prevent cardiovascular disease. The combination of the black beans and dark chocolate make these brownies a sweet, healthy treat the entire family will love.