We are trying new foods in my Cougar Kitchen at school. Since we’re studying food allergies and intolerances, I like to make these black bean brownies for students to try. They are always skeptical at first and then surprised how they actually look like brownies and many students say they take like brownies. Now we’re talking about high school students who eat loads of sugar every day so it’s not a treat to them, but for those of us who follow a healthy lifestyle with limited sugar or do not consume gluten, then this is the recipe for you. My colleagues agree with me. This brownie is tasty considering it’s made of pureed black beans. I am going to try this with my family this weekend and see if they can detect the black beans.
We follow this recipe from foods.com
Black Bean Brownies
- 1(15 ounce) can black beans
- 3tablespoons oil
- 1⁄2 cup cocoa
- 1⁄2teaspoon baking powder
- 1pinch salt
- 1teaspoon vanilla
- 3⁄4 cup sugar (I told students more could be added to sweeten if desired; I’d recommend 1 cup if making for students)
- 1⁄2 cup milk chocolate chips (I used semi-sweet)
- Prehear oven to 350 degrees.
- Lightly grease 8×8 square baking dish. I line the pan with parchment paper to easily remove and cut.
- Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender. Blend until smooth. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the mixture or mix into the batter.
- Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
- I frost them by sprinkling a few more chips on top of the brownies when they come out of the oven. When melted, I spread them around with an offset spatula.
Have you tried black bean brownies?