Yes, BLACK BEAN brownies. It’s the black beans that make these brownies not only moist but more importantly, fudgy on the inside with a slightly crisp crackle-top. Make a double batch. These will go quickly. And they freeze incredibly well.
1-1/2 cups whole wheat flour
2-1/4 cups raw sugar
1-1/4 cup cocoa
4 teaspoons instant coffee powder
1 teaspoon salt
1 teaspoon baking powder
1 15-ounce can black beans, rinsed and filled with new water 1 cup of water
1 tsp vanilla
1-1/2 cups chopped nuts, optional (walnuts or pecans are my personal favorites)
- Preheat the oven to 350 degrees.
- Grease a 9”x13” pan.
- Mix together all the dry ingredients (flour, sugar, cocoa, instant coffee, baking powder).
- Drain a can of black beans and rinse thoroughly until the water runs clear. Return the black beans back to the can and fill with water.
- Put the beans and water into a food processor and puree.
- Add the puree to the dry mix along with the vanilla and extra cup of water. Stir to combine.
- Gently fold in the nuts, if using.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes. Rotate pan halfway through the baking process.
- You will know that the brownies are done because they will be firm in the center and the edges will be slightly puffy and starting to pull away from the sides. Important Note: Do not over bake in the oven because of the carry-over baking once out of the oven. If you over bake them in the oven, they will be dry once cooled.
- Let brownies cool completely in the pan on a wire rack; then cut into 24 squares.
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda