Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Black Bean Mocha Brownies Recipe
a General Mills Recipe
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INGREDIENTS:
Brownies
1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
1/2 cup drained and rinsed black beans (from a can)
1/2 cup water
2 teaspoons instant coffee granules or crystals
Glaze
1 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 teaspoon instant coffee granules or crystals
2 tablespoons water
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2: In blender, place beans, 1/2 cup water and 2 teaspoons instant coffee. Cover; blend on high speed 30 to 60 seconds or until smooth.
3: In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.
4: Bake 16 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached. Cool completely in pan on rack, about 1 hour.
5: In small bowl, mix 2 tablespoons water and 1 teaspoon instant coffee until dissolved. Add powdered sugar and cocoa; beat with whisk until smooth. Spread over cooled brownies; let stand 15 minutes. Cut into 5 rows by 4 rows.
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Darlene’s Tips: I bet these brownies are super moist yet no egg for those who don’t do eggs! You can also add mashed or blended chick peas (garbanzo beans) to blonde brownies or cake mixes for super moist cakes. You’d never know there are beans in the mix. Experiment! If you don’t want to make the glaze for this recipe, you can heat ready-made frosting until it’s soft and spread it on the brownies.
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