350 deg. F., 25-30 min
Yield: 12-16 brownies
1) Mash until very smooth, in food processor or with a hand blender:
- 1 1/4 cup cooked black beans
(If beans are from a can, rinse and drain well before mashing.)
Transfer mashed beans to a medium large bowl.
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2) (Dry ingredients)
In a medium size mixing bowl, evenly combine:
- 1/2 cup whole wheat pastry flour
- 1/4 cup unbleached white flour
- 1/3 cup + 2 T. unsweetened cocoa powder
or unsweetened carob powder
- 1/2 cup + 2 T. sugar
If using carob, use 1 to 2 T. less sugar, because carob is naturally sweet.
- 1 tsp. baking powder
- 1/2 tsp. baking soda
(- 1/4 tsp. salt; only use if black beans aren't from a can)
Add the dry ingredients to the bowl containing the mashed beans, and combine well with (clean!) hands, or a wooden spoon.
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3) (Wet ingredients)
In a small mixing bowl, combine:
- 1 cup unsweetened applesauce
- 1/4 cup + 2 T. plain yogurt
- 1/2 tsp. vanilla extract
When the oven is heated to the baking temperature, add the wet ingredients to the bean mixture, and combine with a wooden spoon or spatula, until everything is just evenly combined. Don't overmix.
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4) Gently fold in (don't overmix):
- scant 1/2 cup finely chopped walnuts
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- Spoon batter into a greased 8" square baking pan or glass baking dish, and spread evenly.
- Bake just until toothpick or knife comes out clean.
- Cool completely on a rack, then cut into squares.
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