Monday Menu: Black Bean Brownies

P:an of black bean brownies with walnuts on top, sitting on a counter

All the rage these days.

Here is B. Dylan Hollis’ version:

I went looking for recipes without peanut butter and a bit more chocolate. I pulled the ingredients from a couple of recipes to get these. There is a 1/4 cup of flour in these, but could easily be omitted.

Black Bean Brownies

1 can (15 oz) Black Beans, drained and rinsed
¼ cup all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa
½ tsp baking powder
¼ tsp baking soda
⅛ tsp kosher salt
2 large eggs
3 Tbsp vegetable oil
1 ½ tsp vanilla extract
½ cup dark chocolate chips
Butter, softened for greasing pan

Preheat oven to 350°F.

Line 8”x8”x2” baking pan with parchment paper and grease with butter.

Combine Bush’s Black Beans, flour, sugar, cocoa, baking powder, baking soda, salt, eggs, oil and vanilla extract in bowl of foodprocessor.

Secure food processor lid and blend until mixture is smooth, about 2 minutes.

Spread batter evenly into prepared baking pan, using rubber spatula to scrape batter from bowl. If desired, sprinkle chocolate chips and walnuts evenly overtop.

Bake 30 minutes or until toothpick inserted in center of brownies comes out clean.

Remove pan from oven and allow brownies to cool completely before cutting into squares. If you omit flour, they will be gooey.

I can’t decide if I’m thrilled with these or not. They are good, but honestly, if I’d be just as happy with Chocolate Torte or boxed brownies. They were worth the effort though and are crying out for a scoop of premium vanilla ice cream.