Recipe by Chef Heidi Fink
Black Bean Brownies
- Prep time 20 mins
- Cook time 40 mins
- Ready in 1 hour
- Yield 16 brownies
Black Bean Brownies
Ingredients
Directions
- Preheat oven to 350°F. Butter an 8-inch square baking pan and set aside.
- Melt butter in a small saucepan.
- In a medium bowl, mix together the cocoa powders, white sugar, brown sugar, and salt. Pour the melted butter over this mixture and blend well with a whisk.
- In a blender or food processor, puree beans with eggs and vanilla. Alternatively, use a potato masher to thoroughly mash the beans, then whisk in the eggs and vanilla.
- Add bean mixture to the chocolate mixture, along with the baking powder, and mix well. Stir in nuts, if using.
- Scrape brownie mixture into prepared pan. Place in the centre of the oven and bake 35 to 40 minutes. The top should be dry, and a skewer inserted in the centre should come out with only a few moist crumbs attached. You can over-bake the mashed bean brownies compared to regular brownies, because the cooked beans keep them so moist.
- Transfer pan to a wire rack to cool. Let the brownies cool completely before cutting, otherwise they tend to fall apart.
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