So, yesterday I have been asked to share the recipe for the flour-less Black Bean Brownies I made. But I couldn't take a picture yesterday because my camera was still away for repairs. Well, it's back. So here's the recipe (adapted from Skinnytaste.com):
Black Bean Brownies
- 1 (19 oz) can low-sodium black beans, rinsed and drained
- 2 large eggs
- 50 g cocoa powder (1/2 cup)
- 150 g sugar (3/4 cup)
- 1 packet vanilla sugar (or 1/2 tsp vanilla extract)
- 1/2 tsp oil
- 1 tbsp skim or almond milk
- 1 tsp balsamic vinegar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup semisweet chocolate chips
Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Don't skimp on that. YOU NEED THE PAPER.
In the food processor or blender, blend the black beans, eggs, cocoa powder, sugars, oil, milk, balsamic, baking soda and baking powder until smooth. Pour the brownie batter into the prepared pan. Sprinkle the chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 32 minutes. IMPORTANT: Allow the brownies to cool completely before slicing them into (16, or 8 if you are a sweet tooth) squares.