Food & Gourmet Items
Three 8" x 8" of Sargent Choice Fudgy Black Bean Gluten Free Brownies
- Item Number
- Estimated Value
- $30 USD
- $40 USD to jg7f08b45
- Number of Bids
- 4 - Bid History
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:
Fudgy Black Bean Brownies
Recipe from Meal Makeover Mom’s book, No Whine with Dinner
Yield: 16 2-inch brownies
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
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
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