Friday, January 29, 2010

Black Bean Brownies

1 (15 ½ oz) can black beans, drained and rinsed really well
3 eggs
3 Tbsp oil
1 c. granulated sugar
3/4 c. cocoa powder
2 tsp vanilla extract
1/2 tsp baking powder
2 Tbsp. Flour (option, without they are cheesecake)
1/2 tsp cinnamon
1/2 c. mini chocolate chips

Preheat the oven to 350°F. Grease a 8 X 8-inch baking pan and set aside.

Place the black beans in the bowl of a food processor; process until smooth and creamy (I used my thunder stick). Add the eggs, oil, sugar, cocoa powder, vanilla extract, baking powder, flour and cinnamon and process until smooth. Add the chips and pulse a few times until the chips are broken up a bit.

Pour the batter into the prepared baking dish.

Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing. Must be chilled for at least 4 hours or they will be grainy and beany

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