Black Bean Brownies

Snack/Side, Vegetarian, Gluten Free

Yield: 54 Servings

Ingredients

1 2/3 cups Sugar 

1 3/4 cups Cocoa powder, unsweetened 

1 tsp Baking powder 

3/4 tsp Table salt 

1 qt 1 1/2 cups Black beans, canned, rinsed and drained before measuring 

10 each Eggs, large 

1/2 cup Oil, olive or canola  

1 tsp Vanilla extract  

1 2/3 cups Chocolate chips, dark 

Method

  1. Preheat the oven to 350° F. Lightly oil or coat a baking pan with nonstick cooking spray and set aside. Use an 8X8 pan for the smaller batch; use a half sheet pan for the larger batch. 

  2. Combine the sugar, cocoa powder, baking powder, and salt, stirring until the ingredients are evenly combined. 

  3. Place the black beans in the bowl of a food processor. Add the eggs, oil, and vanilla extract and process until smooth.

  4. Add the eggs, oil, and vanilla extract and process until smooth. 

  5. Add the sugar-cocoa powder mixture and half of the chips, (still in the food processor) and pulse a few times until incorporated (there will still be visible chunks of chips). (See Recipe Notes for additional ingredients to add at this point if desired.) 

  6. Transfer the batter to the prepared pan and sprinkle with the remaining chocolate chips. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

  7. Cool in the pan before cutting into 2-inch squares. 

Recipe Notes:

1 2/3 cups Dried cherries or raisins 

Source: Jeremy West, Greeley-Evans Weld County School District 6