Cooking Matters volunteer instructor Melissa Miller says this recipe “always makes me really happy, because it is a food that I love, that I can have as a treat, and also be healthy. I’m a fiend for the spicy/sweet flavor combination, so when I make them myself, I usually add cinnamon and chili powder to spice them up — but they’re super delicious without.”
Serves 16, 1 brownie per serving
- Nonstick cooking spray
- 1 (15-ounce) can black beans or 1-3/4 cups cooked, cooled black beans
- 3 large eggs
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup cocoa powder
- 1/2 cup chocolate, peanut butter or butterscotch chips, or chopped nuts
- Measuring cups
- Can opener
- Measuring spoons
- Rubber spatula
- 9-inch square baking pan
- Preheat oven to 350°F. Coat a 9-inch baking pan with nonstick cooking spray.
- In a colander, drain and rinse beans.
- In a large bowl, whisk eggs, oil and vanilla with a fork. Add beans and mash with fork until beans are barely visible (this can take 5 or more minutes of mashing). Stir sugar and cocoa, and blend with a rubber spatula until mixed. Stir in chips or nuts if using.
- Pour the batter into the baking pan. Bake until a knife inserted in the center of the brownies comes out clean, 25 to 30 minutes. Let cool completely before cutting into 16 squares.
If you have a blender or food processor, you can use it to make these brownies. Put eggs, oil and vanilla in a blender or food processor, pulse to mix. Add beans and blend until pureed and smooth, 1 to 2 minutes, scraping down the sides of the blender or food processor with a rubber spatula once or twice. Add sugar and cocoa, and blend until mixed, about 1 minute. Add chips or nuts (if using), and pulse once or twice to mix.