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Black Bean Brownies







  • Nonstick cooking spray
  • 1 (15-ounce) can black beans or 1 3/4 cups cooked, cooled black beans
  • 3 large eggs
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup cocoa powder
Optional Ingredients
  • 1/2 cup chocolate, peanut butter or butterscotch chips, or chopped nuts
  • Measuring cups
  • Can opener
  • Measuring spoons
  • Colander
  • Rubber spatula
  • Fork
  • 9-inch square baking pan
  1. Preheat oven to 350°F. Coat a 9-inch baking pan with nonstick cooking spray.
  2. In a colander, drain and rinse beans.
  3. In a large bowl, whisk eggs, oil and vanilla with a fork. Add beans and mash with fork until beans are barely visible (this can take 5 or more minutes of mashing). Stir sugar and cocoa, and blend with a rubber spatula until mixed. Stir in chips or nuts if using.
  4. Pour the batter into the baking pan. Bake until a knife inserted in the center of the brownies comes out clean, 25 to 30 minutes. Let cool completely before cutting into 16 squares.
Chef’s Notes
  • If you have a blender or food processor, you can use it to make these brownies. Put eggs, oil and vanilla in a blender or food processor, pulse to mix. Add beans and blend until pureed and smooth, 1 to 2 minutes, scraping down the sides of the blender or food processor with a rubber spatula once or twice. Add sugar and cocoa, and blend until mixed, about 1 minute. Add chips or nuts (if using), and pulse once or twice to mix.

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