These black bean brownies are chocolatey, moist, and so easy to make. All you have to do is throw the ingredients into a food processor, blend, and then bake. When the brownies come out of the oven they will appear light and cake like. Allow them time to cool and then refrigerate them. Placing the brownies in the fridge helps them to become more dense. If you are looking to add something extra, you are welcome to mix in chopped walnuts, or you can also use a flavoured oil such as walnut or coconut oil instead of canola.
When the pan is divided into 16 portions, each brownie serves up approximately 120 Calories, 4 grams of protein, 2.3 grams of fibre, and 6 grams of sugar.
This dessert is suitable for individuals following a gluten free and/or dairy free diet.
Black Bean Brownies
1-19 oz can of black beans (no salt added), drained and rinsed well
1/3 cup of canola oil
1/2 cup sugar (can use honey)
1 tablespoon vanilla extract
1/3 cup, sifted cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
- Preheat oven to 350 F.
- Grease an 8 ” inch square pan.
- Place all the ingredients in a blender or food processor and blend until it is smooth.
- Pour into the cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- Remove from pan, and cool completely.
- Cover and refrigerate.
- Serve with fresh fruit.
Recipe adapted from: http://www.mennonitegirlscancook.ca/2012/08/chocolate-black-bean-brownies.html