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%.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 can / 398 ml	black beans, drained and rinsed
2/3 cup / 150 ml	granulated sugar
1/2 cup / 125 ml	Egg Creations Whole Eggs Original, well shaken
1/4 cup / 50 ml	vegetable oil
1 tsp / 5 ml	vanilla
1/2 cup / 125 ml	cocoa powder
1/2 tsp / 2 ml	baking powder
1/4 tsp / 1 ml	salt

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.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.