I’ve been cooking up a storm and have so many fun recipes to share with you! I’m going to try to post one a day (I know I’ve been slacking), but stay tuned!
I was given the recipe for these incredible brownies in a nutritional sciences food lab class I took at Cornell last semester. One of my housemates has celiac, so I was very intrigued to see how these would turn out. The black beans act as the starch in place of flour to hold it all together, and they do a great job! By the way, if you’re initially turned off by the idea of black beans in a brownie, please give these a chance. Once everything goes in the food processor and gets blended together, nobody will ever know that black beans are inside!
These are low-fat, fudgy, chocolatey and delicious, and are my new go to brownie recipe. They make a great last minute dessert since you probably have everything you need in the pantry already. Enjoy!
Black Bean Brownies
- ½ cup cocoa
- 1/3 cup canola oil
- 1 15oz can of black beans
- 1 ¼ cups sugar
- 3 eggs
- ½ tsp baking powder
- 1 tsp vanilla
- ½ cup finely chopped walnuts, toasted (optional)
- handful of chocolate chips (optional)
- Preheat oven to 350 degrees
- Spray an 8×8 or 11×7 baking pan with cooking spray
- In a food processor or blender, combine all ingredients except nuts; blend well until very smooth