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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I was skeptical of a sweet recipe that called for black beans, even though there were rave reviews everywhere! It does work, though! Pureed beans are just the ticket to keeping these cakey brownies dark, moist, and fudgey and all without any trace of bean flavour. Ingredients:
6 tbsp cocoa powder |
1/4 cup whole wheat pastry flour (or 1/2 and 1/2 whole wheat and white) |
1/2 tsp baking powder |
1 cup black beans, drained and rinsed well |
3 tbsp salted butter, melted |
1 tbsp vanilla |
1/4 cup splenda granular |
1/4 cup packed brown sugar |
Directions:
1. Preheat the oven to 325F, and lightly spray an 8 x 8 inch baking pan with PAM.
2. In a small bowl, combine cocoa powder, flour, and baking powder. Set aside.
3. Place beans and butter in a food processor, and puree until beans are completely smooth.
4. Pulse in vanilla, Splenda and brown sugar until well mixed.
5. Add cocoa mixture and pulse just until incorporated.
6. Bake for 13-15 minutes (do not overbake). Cool in pan on wire rack, and chill before cutting.
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