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Peanut Butter Black Bean Brownies

Peanut Butter Black Bean Brownies
Peanut Butter Black Bean Brownies
This healthy recipe comes from NDSU Extension Service.


1 (15-ounce) can reduced-sodium black beans, drained and rinsed

3 eggs

3 Tbsp. canola oil

3/4 c. granulated sugar

1/2 c. unsweetened cocoa powder

1 1/2 tsp. vanilla extract

1/4 c. peanut butter

1/2 tsp. baking powder

Pinch salt

1/2 c. peanut butter chips

1/4 c. dark chocolate chunks

Crushed peanuts (optional)


Preheat oven to 350 F. Lightly coat an 8- by 8-inch baking dish with nonstick cooking spray and set aside. Put black beans in a strainer and rinse thoroughly, then place in food processor with oil and process until smooth/creamy. Add eggs, sugar, cocoa powder, vanilla extract, peanut butter, baking powder and salt; process until smooth. Add half the amount of peanut butter chips and pulse the food processor to mix in the chips. Repeat with the remaining chips, along with the chocolate chunks. Put the batter into the prepared pan and smooth the top with a spatula. Top with chopped peanuts if desired. Bake for about 35 minutes or until the edges start to pull away from the sides of the pan. You can test the center by inserting a toothpick. If the brownies are done, the toothpick will come out clean. Let brownies cool for 10 minutes, then cut into 2-inch squares.

Makes 16 servings. Each serving has 130 calories, 6 grams (g) fat, 4 g protein, 17 g carbohydrate, 3 g fiber, and 115 milligrams sodium.


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