Black Bean Brownies
no cow’s milk. no butter. no egg. But tastes amazing!
Letting go of dairy shouldn’t be a sad thing. Celebrate the transition with black bean brownies!
This black bean brownie is rich and chocolaty that is worth a try. Kids won’t even recognize that it is made of beans and oats.
Using black beans add more nutritional value to your brownies. Black beans are an excellent source of protein, quality carbohydrates and are packed with more fiber, calcium, iron, and, potassium compared to regular brownies. A 1/2 cup of Goya Black Beans that goes to this recipe has 48 mg of Calcium, 2 mg of Iron, 550 mg of Potassium, 8g of protein, 6 g of dietary fiber, and zero cholesterol.
The perfect texture for the base of this dessert is to get the beans really mushy. The beans can be mashed with a fork or in a food processor until it is soft. The smoother the beans get, the better brownies you’ll have.
Black Bean Chocolate Brownies
Ingredients
Method
- Pre-heat oven to 350 °F.
- Mash black beans. If using a can of black beans, drain and mash the beans.
- Add wet ingredients (vanilla extract and oil).
- Then add all remaining ingredients except the chocolate chips and mix thoroughly. Lastly, mix in the chocolate chips.
- Lightly oil and flour an 8 in by 8 in baking dish.
- Evenly distribute the batter into the baking dish. Optional: add some extra chocolate chips for toppings.
- Bake for about 18 minutes or when the middle is firm to touch.
- Let it cool and refrigerate for 15 minutes before cutting.
- Cut into squares. Serve and enjoy!
Notes