A pilgrimage to resource efficiency 

Black Bean Brownies

6 tablespoons cocoa or carob powder
¼ pound (one stick) of margarine
¾ cup of sugar
3 eggs, separated
1 tablespoon of vanilla
1 cup of black bean puree
1/3 cup of chopped walnuts (optional)

Beat margarine and sugar well.  Beat in egg yolks one at a time. Add cocoa, vanilla, bean puree and nuts, mix just until blended. In another bowl, beat egg whites until stiff peaks form.  Gently stir whites into batter.

Pour into a greased 8 inch pan. Bake in the center of a medium (350 degree) oven for approximately one hour. This will be quite moist.  Cool completely in the pan.  Run a knife around the pan and turn it out on a serving plate.  It is so rich it does not need icing.  May be served with whipped cream.

3 tablespoons cocoa + 1 tablespoon margarine = 1 square of bakers chocolate
Brown and white sugars usually maybe used interchangeably, measure for measure. Brown sugar must be firmly packed.

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on email

Follow us on facebook!

Get the latest news and product updates delivered right to your inbox.

More to explore:

Pinto Pie

Delicious pie, sweet and full of protein. It is easy to make with ingredients that you already have in your pantry.

Read More »

Leave a Comment