I went to bake black bean brownies this morning, and to my surprise I didn’t have ANY black beans, but 3 cans of small red beans sat happily in my pantry. I figured I would give them a shot, and I’m glad I did! Red beans have a smooth texture, become sticky and keep form when cooked, AND are filled with antioxidants, fiber, and iron.
Of course, just like any recipe that uses beans instead of flour, these brownies carry a unique flavor. If you go in knowing it is a red bean brownie, you will be satisfied. Going in thinking it’s a Betty Crocker boxed brownie, you may be slightly disappointed. None the less, they’re delicious. Words of approval from my boyfriend “they’re kinda good!” He is my official taste tester. I hope you enjoy!
- 1 can (15.5oz) red beans, drained
- 3 eggs
- ⅓ cup canola oil
- 1 tsp. pure vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup sugar
- ½ tsp. baking powder
- dark 60% cocoa chocolate chips for topping (optional)
- Preheat oven 350F
- In a blender combine; red beans, eggs, canola oil, vanilla, cocoa powder, sugar, and baking powder and blend until smooth
- Spray/oil down a 8x8 glass baking pan and pour brownie batter evenly
- Sprinkle with chocolate chips, if desired
- Bake for 25-30 minutes, or until toothpick comes out clean.
- Cool for 30 minutes, without patient cooling, brownies will fall apart!