Black Bean Brownies
These delicious gluten-free brownies are every bit as good as the real thing. I challenge the pickiest of eaters to tell the difference. Plus they provide all the health benefits of beans! I recommend using organic black beans because they will contain substantially less sodium that could alter the taste.
Key Nutrients: Molybdenum, folate, fiber, copper, manganese, vitamin B1, magnesium, iron
- 1 15-ounce can organic black beans, rinsed and drained
- 3 large antibiotic free eggs
- 3 tablespoons organic canola oil (or melted coconut oil)
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup mini semi-sweet chocolate chips
- ¼ cup crushed walnuts or pecans, optional
- Adjust oven rack to middle position and heat oven to 350°F. Lightly oil or coat an 8-inch square-baking pan.
- In a food processor add the black beans and process until creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, baking powder and salt process until smooth. Add ¼ cup of the chocolate chips and pulse a few times until they are incorporated.
- Transfer the batter into the prepared baking pan. Smooth the top with a rubber spatula and sprinkle with remaining ¼ cup of chocolate chips and nuts if using.
- Bake for 30-35 minutes, until the edges start to pull away from sides of the dish and a toothpick inserted into the center comes out clean. Cool the brownies before slicing into 2-inch squares.
Nutrition Facts (per serving)
Vitamin A4 ug