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Madison Area Gluten Intolerance Chapter

Bittersweet Bean Brownies

1 15.5-ounce can black beans, rinsed and drained
3/4 cup sugar
3 eggs
3 tablespoons vegetable oil
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 teaspoon instant coffee
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup bittersweet (semi-sweet) chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 350 F and grease an 8-inch square baking pan.

Using a food processor, blend together beans, sugar, eggs, vegetable oil, cocoa, vanilla extrtact, coffee, baking powder and salt until batter is completely smooth. Using a spatula, fold in chocolate chips and nuts, and pour evenly into baking dish. Bake for 30 to 35 minutes, until middle sets up and edges begin to pull away from sides of pan. Remove from oven and allow to completely cool before cutting into bars. Makes 12 brownies.

Recipe from Chef Robert Landolphi