Red Bean Brownies

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.

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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!

Red Bean Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Heard of black bean brownies? Well I didn't have black beans...
Ingredients
  • 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)
Instructions
  1. Preheat oven 350F
  2. In a blender combine; red beans, eggs, canola oil, vanilla, cocoa powder, sugar, and baking powder and blend until smooth
  3. Spray/oil down a 8x8 glass baking pan and pour brownie batter evenly
  4. Sprinkle with chocolate chips, if desired
  5. Bake for 25-30 minutes, or until toothpick comes out clean.
  6. Cool for 30 minutes, without patient cooling, brownies will fall apart!
Nutrition Information
Serving size: 1 brownie Calories: 188 Fat: 10.3g Saturated fat: 1.5g Unsaturated fat: 7.4g Trans fat: 0g Carbohydrates: 20.6g Sugar: 10.7g Sodium: 202mg Fiber: 3.5g Protein: 5.3g Cholesterol: 70.6mg

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