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Peg's Black Bean Brownies

Photo Credit
Becky Luigart-Stayner
Sarah Perreault
Yield
Makes 12 brownies.
Category
Beans
Cookies and Bars
Course
Desserts
Credit
2016 Old Farmer's Almanac
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Need brownies? No flour? No problem! We have a substitution. If you don’t tell anyone, they won’t know! These brownies are moist and oh-so-chocolatey!

This recipe was featured in the 2016 edition of The Old Farmer’s Almanac.

Ingredients
1 can (15 ounces) black beans, drained and rinsed, or 2 cups cooked
3 eggs
1/4 cup unsweetened cocoa powder
3/4 cup sugar
3 tablespoons vegetable oil, or 1-1/2 tablespoons olive oil and 1-1/2 tablespoons butter
1/2 teaspoon baking powder
pinch of salt
1/2 cup dark chocolate chips
1/2 cup chopped walnuts
Instructions

Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan.

Put the first seven ingredients into a blender or food processor and blend until smooth.

Transfer to a bowl and stir in the chocolate chips and walnuts. Pour into the prepared pan.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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Comments

Ella Rae (not verified)

4 years 6 months ago

I’m going to veganize this recipe by substituting the eggs for flax eggs ( 1 T. Ground flax seed to 3 T. Warm water per egg. Let sit to gel before using) and I’ll replace the butter/oil with half the amount of unsweetened applesauce.

Chloe (not verified)

1 year 10 months ago

Could possibly share your recipe for this Brownie recipe using black beans, and substituting the eggs and oil to your version. Thank you I would put a smiley face in the comments but can't lol.

Sandy (not verified)

4 years 7 months ago

Has anyone made these without eggs or with a substitute? Need a vegan option.

Tawni (not verified)

1 year 9 months ago

Yes, I used Bob's Red Mill egg substitute and it works great. I cooked 5-10 minutes longer. They turn out very dark, but the taste is there. Sprinkling with powdered sugar could help with presentation - be sure to blend the beans very well. Also, the walnuts seem a bit chewy with this recipe. I am wondering if trying pecans or toasting the walnuts or leaving in larger chunks would make any difference in the texture of the nuts. Other than that, they were delicious.

Linda Hammett (not verified)

4 years 7 months ago

Oh my goodness ! Made within two hours of seeing the recipe and they are so good. Who would have ever dreamed such! I can't wait to share with friends, many who are on gluten free diets.

I made these for the first time a few weeks ago and the batch disappeared within 2 days. So good! Then, I tried another batch and also a batch with egg substitute and just cooked them 5-10 minutes longer. Wish I had known about this recipe years ago.