Prep 20 mins
Cook 20 mins
A slight variation on other similar recipes posted here, without added fat. Recipe calls for agave syrup but you may substitute honey. A friend used regular flour instead of self-rising and the brownies turned out nicely.
- 354.88 ml black beans, drained
- 118.29 ml agave syrup
- 118.29 ml self-rising flour
- 118.29 ml egg white
- 59.14 ml cocoa
- 9.85 ml vanilla
- 4.92 ml baking powder
- 29.57 ml mini chocolate chips
- Mix all ingredients, except chocolate chips, in a blender or food processor.
- Spread in a greased 8x8 baking pan or mini-muffin pan.
- Sprinkle with chocolate chips, then mix gently.
- Bake at 350 degrees for 20 minutes.
To be honest, when I first tried this, I didn't like it AT ALL. I thought it was much better after sitting in the refrigerator for a couple of days! Fresh, it was just too moist; not "fudgy," but "wet." I think that's because I used an entire 15-ounce can of black beans, which may have been too much. I used sugar-free syrup in place of the agave, and white whole wheat flour. While I could definitely taste the black beans, especially at first, and this is not a conventional brownie, it's good in its own right. Thanks for posting!