Thursday, November 17, 2016
Black Bean Brownies using Two Eggs
I made the black bean brownies with a can of pureed, no salt, black beans, two eggs and a box of brownie mix (family-size).
Since one 15.5 ounce can of no salt black beans makes the perfect amount of puree for one package of brownie mix, I had to remove about 1/3 cup of the fluid from the can of black beans to account for the two eggs I added to the recipe.
The ingredients are as follows:
One can of NO SALT Black Beans (15.5 ounces) minus 1/3 cup of bean juice
One box of family-sized brownie mix.
Remove about 1/3 cup of liquid from the can of beans. Puree the remaining entire can of black beans and add them to the slightly beaten whole eggs. Add the dry brownie mix to the bean-egg mixture and stir about 30-40 strokes or until the mixture is moist.
Spray a 9" x 13" baking pan and dump the mixture into the pan and bake at 350 F for about 30-35 minutes.
Cut the brownies when cool. These are very reasonable and delicious "protein" bars and should have more fiber than brownie mix made with oil or butter.
If eggs are not tolerated, skip the step of removing the 1/3 cup of bean liquid from the can and see photos in an earlier post.