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

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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

cup granulated sugar

cup unsweetened cocoa powder

1 teaspoon vanilla extract

teaspoon peppermint extract, optional

teaspoon baking powder

1 pinch salt

cup mini semi-sweet chocolate chips, divided

Directions

1.    Preheat the oven to 350F.  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 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 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