Black Bean Brownies
Tools Required:8×8-inch baking dish, large (4-quart) saucepan, measuring cups and spoons, can opener, knife and cutting board (if chopping nuts)
Servings Prep Time
9people 15minutes
Cook Time Passive Time
40minutes 30minutes
Difficulty Cost
Moderate Moderate
Servings Prep Time
9people 15minutes
Cook Time Passive Time
40minutes 30minutes
Difficulty Cost
Moderate Moderate
Instructions
  1. Preheat oven to 350°F. Spray or rub oil into baking dish. If possible, line dish with 1 to 2 pieces of parchment paper, leaving about 2 inches extra on the sides, so the brownies can be lifted out when done. Spray paper with oil.
  2. Melt butter in a large saucepan over low heat. (This is a good time to chop the nuts, but keep your eye on it.)
  3. Add cocoa (or cacao) powder, stirring continually for about 30 seconds. (This intensifies the cocoa flavor.) Watch carefully and do not burn.
  4. Remove from heat and stir in brown sugar, molasses, vinegar, and vanilla.
  5. Add refried beans and stir until smooth.
  6. Beat in eggs, one at a time.
  7. Stir in baking powder and baking soda.
  8. Fold* in chocolate chips and nuts. (We like walnuts or pecans, but use your favorite, or none at all.)
  9. Pour batter into the parchment-lined baking dish. (You can skip the paper and just oil the dish, but it’s much harder to remove the brownies without them falling apart. They are very fragile.) Bake for 40 minutes, or until the center feels slightly firm (but still soft) to the touch.
  10. Cool at least 30 minutes before lifting out and cutting.