Written by Jenny -
We all have a brownie recipe that we crave or love making for someone else. For me, a perfect brownie must be high in chocolate flavor, deliver on the fudgy factor and not take too long to prepare. Our Culinary Center team came up with a Black Bean “Flourless” Brownie recipe that won me over on all of these criteria. Yes, you read it right: black bean and flourless… and if I might add, prepared in a blender!
Rich and moist, these brownies provide some extra protein and fiber from the beans. You will not taste them at all. The little bit of instant coffee adds a little more roasted flavor to the cocoa and brownie itself.
If you like to surprise people or have them guess what the mystery ingredient is, I encourage you give this recipe a shot. They will be asking for more!
Ingredients for 15 servings:
- 1 can (15 1/2 ounces) reduced-sodium black beans, rinsed and drained
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules
- 1/4 teaspoon salt
- 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- Fresh raspberries and mint (optional)
PREHEAT oven to 350° F. Line 8-inch-square baking pan with foil; lightly grease.
PLACE black beans, eggs, sugar, cocoa, oil, vanilla extract, coffee granules and salt in blender; cover. Blend until smooth. Pour mixture into prepared pan.
SPRINKLE with morsels.
BAKE for 25 to 27 minutes or until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Lift brownie from pan with foil to cutting board. Carefully remove foil. Cut into bars. Garnish with fresh raspberries and mint.
Some additional, comforting baking cocoa recipes are below. I hope you enjoy the brownies.
|Hot Chocolate Mix
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