Brookline Rotary Club – Brookline Rotary Club Virtual Auction
Auction Ends: May 11, 2022 11:55 PM EDT

Food & Gourmet Items

Three 8" x 8" of Sargent Choice Fudgy Black Bean Gluten Free Brownies

Item Number
121
Estimated Value
$30 USD
Sold
$40 USD to jg7f08b45
Number of Bids
4  -  Bid History

Item Description

Enjoy three 8" x 8" trays of delicious Sargent Choice fudgy black bean brownies baked by Karen Jacobs. Pick up to be arranged from Boston/Brookline.

These are gluten free brownies. Check out the recipe:

Sargent Choice

Fudgy Black Bean Brownies

Recipe from Meal Makeover Mom’s book, No Whine with Dinner

Yield: 16 2-inch brownies

Ingredients                                         

1 15-ounce can black beans, drained and rinsed

3 large eggs

3 tablespoons canola oil

¾ cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon vanilla extract

½ teaspoon peppermint extract, optional

½ teaspoon baking powder

1 pinch salt

½ cup mini semi-sweet chocolate chips, divided

Directions

1.    Preheat the oven to 350°F.  Lightly oil or coat an 8 x 8-inch
2.    Place the black beans in the bowl of a food processor and process until smooth and creamy.  Add the eggs, oil, sugar, cocoa powder, vanilla, peppermint extract (if desired), baking powder, and salt and process until smooth.  Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3.    Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4.    Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.  Cool in the pan before slicing into 2-inch squares.

 Donated by Dr. Karen Jacobs and the B.U. Test Kitchen