Have Two Fudge Brownies Version 2.0

In this recipe revamp we've replaced the flour with black beans and reduced the refined sugar by 50%.

  • Prep time: 10 min
  • Makes: 20 brownies (but everyone eats two)
  • Cook time: 20 min

Nutritional Information

PER SERVING (1 brownie)

  • Calories
    .
    60
  • Potassium*
    .
    40 mg
  • Fat
    .
    3.5 g
  • Saturated Fat
    .
    0.5 g
  • Cholesterol
    .
    25 mg
  • Carbohydrates
    .
    8 g
  • Fibre
    .
    1 g
  • Sugar
    .
    6 g
  • Protein
    .
    1 g
  • Sodium
    .
    55 mg
  • Calcium
    .
    10 mg
  • Iron
    .
    0.4 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1 can / 398 ml black beans, drained and rinsed
2/3 cup / 150 ml granulated sugar
1/2 cup / 125 ml Egg Creations Whole Eggs Original, well shaken
1/4 cup / 50 ml vegetable oil
1 tsp / 5 ml vanilla
1/2 cup / 125 ml cocoa powder
1/2 tsp / 2 ml baking powder
1/4 tsp / 1 ml salt

Directions

  1. Preheat oven to 350°F (180°C).

  2. Purée black beans in a food processor until very smooth. Scrape into a bowl and stir in sugar, eggs, oil and vanilla. Sift cocoa, baking powder and salt over top; stir just until evenly blended.

  3. Pour into parchment paper-lined, 8-inch (20 cm) square pan. Bake for 20 minutes or until edges slightly cracked and top is just set (do not overbake). Cool completely before cutting into squares. Reserve in refrigerator for up to 3 days.

Tips

  1. Stir in 1/4 cup (50 ml) mini chocolate chips for an extra chocolaty brownie.

  2. Slice chilled for the best results.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Scrambled Eggs

For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.

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