Zutaten für Hannah Keeley's Black Bean Brownies
- Black Beans
- Eggs
- 1/2 cup (1 stick) unsalted butter
- Vanilla Extract
- Prune Baby Food
- 1 cup granulated sugar (or Splenda blend)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
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Zubereitung von Hannah Keeley's Black Bean Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Rinse 1 (15-ounce) can black beans thoroughly and drain well. Shake off excess water.
- In a food processor, combine the drained black beans and 1 large egg. Process until completely smooth.
- In a large microwave-safe bowl, melt 1/2 cup (1 stick) unsalted butter.
- Add the black bean mixture, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup prune baby food to the melted butter. Mix thoroughly.
- In a separate bowl, whisk together 1 cup granulated sugar (or Splenda blend), 1 cup all-purpose flour, and 1/2 cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (Larger pans may require additional baking time; start checking at 30 minutes)
- Let cool completely before cutting and serving. Brownies are best served fresh!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
136g
Fat
14g
Carbs
15g
