A cross between fudge and a brownie but low in fat and high in flavor. Because there are no eggs, you can store all the ingredients in your pantry.
BLACK BEAN BROWNIE FUDGE BROWNIES (Pantry Cooking with Home Preserved Foods)
1 pint black beans, rinsed and drained
1/2 cup maple syrup
1/4 cup shortening, melted
3 teaspoons vanilla
1/4 cup unsweetened cocoa powder
2/3 cup quick oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
2/3 cup mini chocolate chips, divided
3 tablespoons chopped pecans
Grease an 8”x8” baking pan (preferably glass). In a food processor or heavy-duty blender, combine beans, syrup, melted shortening, and vanilla. Process or blend until combined. Add cocoa powder, oats, cinnamon, salt, and baking powder. Process until the batter is very smooth, about 2 to 3 minutes, scraping sides occasionally. Stir in half (1/3 cup) the chocolate chips. Spread batter evenly in the baking pan. Sprinkle with pecans and remaining chocolate chips. Press chips and nuts lightly into the batter. Bake in a preheated 350o oven for about 17 minutes or until brownies are cooked through. Allow to cool completely before cutting. Makes 12 to 16 pieces.
Recipe adapted from a recipe on https://dontwastethecrumbs.com
