Thanksgiving Black Bean Brownies

In my pantry today:
  • 1 15oz can black beans
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsweetened almond milk
  • 1/3 cup liquid egg substitute
  • 1/4 cup butter, unsalted
  • 1/2 cup agave syrup
  • 1 tsp caramel extract
  • 1 tsp butter flavor extract
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup toasted chopped pecans

I was interested enough in the idea of baking brownies that used beans that I overlooked some of the obvious missteps in the recipe I found… at least, I personally stand by the belief that no pan of brownies needs a tablespoon of any extract no matter its fiber content nor will it bake to completion in 18 minutes. That being said, most of this stays true to its original inspiration. Go ahead and put the drained, rinsed beans in the food processor with the  softened butter and other wet ingredients, puree until smooth. Mix that into the large bowl wherein you’ve also mixed the dry ingredients, then pour into a parchment-paper lined 8×8 pan and top with pecans. Bake at 350 for 30-45m. These brownies were a dark-chocolately hit at the diabetic dessert table at Thanksgiving, but could stand to be a little richer in texture and moistness. 3 spoons.

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One response to “Thanksgiving Black Bean Brownies

  1. I’m on a brownie kick this week too! I’m curious how it tastes with black beans – very creative take. Looks tasty!

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