This is my favorite brownie recipe ever! (And that’s not just because these are the beautiful texture and color of muddy trails.) They are also so good as a cheesecake brownie base, as in my Bean Cheesecake Brownies.
Total time (buttering through baking): 1 hour. Makes one 8×8″ square pan.
Materials: 1 mixing bowl; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 ½ cups (300 grams, strained 15 oz can) cooked beans (I use black and/or pinto)
- 1 ¾ cups granulated sugar
- 3 tbsp butter
- 6 oz unsweetened chocolate (if you use sweetened chocolate, reduce the sugar)
- 3 eggs
- Dashes of vanilla and salt
- Additional espresso powder, chocolate chips, or walnuts as desired
Instructions:
- Preheat oven to 350˚F, and butter a brownie pan.
- In a processor, blend 1 ½ cups (300 grams) cooked beans and 1 ¾ cups granulated sugar.
- Melt 6 oz unsweetened chocolate with 3 tbsp butter in the microwave.
- Mix together the bean and chocolate mixtures. Add the 3 eggs, vanilla, and salt.
- Bake at 350˚F for ~30 minutes, until brownies slightly crack. A knife may not come out clean. Importantly, let the brownies cool for a bit before cutting. As usual with brownies (especially with beans), these taste better the next day.
Leave a Reply