Black Bean Brownies
Putting black beans in brownies may sound like a strange idea, but you would never know that these moist, fudgy treats are full of a healthy dose of legumes (and have no flour!). This recipe from 18 Reasons, a San Francisco cooking school that teaches classes on cooking and nutrition to low-income families, is a healthier take on a favorite kid-friendly dessert, and they’re easy to make, too. (For a more decadent dessert, serve alongside a scoop of vanilla or salted caramel ice cream.) If you don’t have a blender or food processor, you can mix the ingredients by hand instead. Use a fork to whisk together the first five ingredients, then mash the beans into the mixture with a fork (this may take 5 minutes or more). Stir in the brown sugar, cocoa powder and chocolate chips before pouring the batter into the pan.
- 3 eggs
- 3 Tbs. canola oil
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 can (15 oz./470 g) black beans, drained and rinsed
- 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
- 1/3 cup (1 oz./30 g) unsweetened cocoa powder
- 1/2 cup (3 oz./90 g) chocolate chips
- 1/2 cup (2 1/2 oz./75 g) toasted slivered or chopped almonds (optional)
Preheat an oven to 350°F (180°C). Coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
In a blender or food processor, combine the eggs, oil, vanilla, baking powder and salt and pulse until combined. Add the beans and blend until completely smooth, 1 to 2 minutes, scraping down the sides of the blender or food processor with a rubber spatula once or twice. Add the brown sugar and cocoa powder and blend until thoroughly combined. Add the chocolate chips and pulse once or twice, just until evenly distributed.
Pour the batter into the prepared pan and spread evenly. Sprinkle the almonds evenly on top. Bake until a knife inserted into the center of the brownies comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool completely in the pan. Using a sharp knife, cut the brownies into squares and serve. Makes 16 small brownies.
Recipe courtesy of 18 Reasons’ Cooking Matters, San Francisco, CA