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
PER SERVING (1 brownie)
- 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
|1/4 tsp / 1 ml||salt|
|1/2 tsp / 2 ml||baking powder|
|1/2 cup / 125 ml||cocoa powder|
|1 tsp / 5 ml||vanilla|
|1/4 cup / 50 ml||vegetable oil|
|1/2 cup / 125 ml||Egg Creations Whole Eggs Original, well shaken|
|2/3 cup / 150 ml||granulated sugar|
|1 can / 398 ml||black beans, drained and rinsed|
Preheat oven to 350°F (180°C).
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.
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.
Stir in 1/4 cup (50 ml) mini chocolate chips for an extra chocolaty brownie.
Slice chilled for the best results.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.Learn More