This is my favorite brownie recipe ever!
These are the beautiful texture and color of muddy trails.
I like how the beans give bulk without detracting from the flavor or texture.
I do recommend making these a day ahead of time!
Mud Bean Brownies
Servings: 1 8×8″ pan
Ingredients
- 300 grams cooked beans (I used black or pinto)
- 350 grams granulated sugar
- 3 tbsp butter
- 6 oz unsweetened chocolate
- 3 eggs
- 1 tsp salt
- 1 tsp vanilla extract
- As desired espresso powder, chocolate chips, walnuts
Instructions
- Preheat oven to 350˚F, and butter a 8×8" brownie pan.
- In a processor, blend beans and sugar.
- Melt butter with chocolate in the microwave.
- Mix together the bean and chocolate mixtures. Add the eggs, vanilla extract, and salt. Add espresso powder, chocolate chips, and/or walnuts as desired.
- Bake at 350˚F for ~30 minutes, until brownies slightly crack. A knife may not come out clean. Importantly, let the brownies cool for a bit before cutting. As usual with brownies (especially bean brownies), these taste better the next day.
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