Black Bean Fudgies
For those who eat kitniyot, these are a more nutritious spin on kosher-for-Passover brownies. They can be made year-round with traditional ingredients, too. What makes this indulgent Passover treat a bit more nutritious is the addition of protein- and fiber-rich beans, using a reasonable amount of sugar and employing neutral-tasting canola oil, which is proven to reduce the risk of heart disease. With the added fiber from the beans, there’s extra incentive to limit portions, though gastrointestinal discomfort can vary from person to person.
For more sweetness with fewer calories and fat, you can try replacing equal amounts of unsweetened applesauce for oil and cut out a tablespoon or so of sugar.
- 1 15½-ounce can black beans, drained and rinsed
- ½ cup (150 milliliters) canola oil
- 4 large eggs
- ½ cup (100 grams) granulated white or brown sugar
- 2/3 cup (50 grams) unsweetened cocoa powder
- ½ teaspoon baking powder (kosher for Passover baking powder is out there!)
- ½ cup (80 grams) all-purpose flour or matzah cake meal
- 1 teaspoon vanilla extract or vanilla sugar during Passover
- ½ cup (80 grams) chocolate chips
- Pinch of salt
- Preheat the oven to 350 degrees and grease an 8-inch square baking dish. Use the chopping blade of food processor or blender to puree beans with oil and eggs (or do so by hand). Add sugar, cocoa powder, baking powder, flour or flour substitute, vanilla extract or sugar and salt, and blend, scraping down sides of bowl as needed. Add chocolate chips to the mix by hand to retain whole or add them to blender to break into pieces. Batter will be dense and sticky. Transfer to baking dish.
- Bake for 25 to 30 minutes or until edges begin to pull from sides of pan and a toothpick/cake tester inserted in center of fudgies comes out clean. Cool fudgies completely on a wire rack before removing from the pan and cutting. Serve with a side of fruit salad.