Monday, November 9, 2009

Black Bean Brownies Two Ways

Black Bean Brownies

Black beans replace the flour in this brownie recipe. These brownies are gluten, dairy, and soy free.

1 (15.5 oz) can black beans, rinsed and drained
3 eggs
3 TBSP vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 tsp vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Black Bean Brownies **
by I Dare You to Eat It

Black beans replace the oil and eggs in this brownie recipe. These brownies are perfect for a "straight from the pantry" dessert!

1 (19 oz) box brownie mix
1 (15 oz) can black beans

Rinse and drain the black beans. Then spoon the beans back into their can and fill the can with fresh water. Pour beans and water into a blender and puree until smooth. Add puree to the brownie mix and stir. Pour into a sprayed cake pan and follow the directions for baking as printed on the back of the brownie mix box.

Only 2 points per brownie for Weight Watchers!

**This is the version we served at the Self-Reliant Meeting on November 5th and at the Financial Fair on November 7th**

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