Preheat oven to 350 degrees. Line a 9x9-inch baking pan with foil, extending foil over edges of pan. Spray foil with nonstick spray; set aside.
If you think these sound gross, prepare to be surprised. Black beans give these brownies a dense and fudgy texture you can sink your sweet tooth into.
Servings and Ingredients
|Black Bean Gingerbread Bars|
|1||(15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed|
|½ c.||Hy-Vee granulated sugar|
|½ c.||full-flavor molasses|
|¼ c.||Hy-Vee canola oil|
|1 tsp.||Hy-Vee vanilla extract|
|1 c.||Hy-Vee all-purpose flour|
|2 tsp.||Hy-Vee ground ginger|
|2 tsp.||Hy-Vee ground cinnamon, plus additional for garnish|
|1 tsp.||Hy-Vee ground cloves|
|½ tsp.||Hy-Vee salt|
|½ tsp.||Hy-Vee baking soda|
|½ c.||hot water|
|Cream Cheese Frosting|
|12 oz.||Hy-Vee Neufchatel 1/3-less-fat cream cheese, softened|
|2 tsp.||Hy-Vee vanilla extract|
|1 c.||Hy-Vee powdered sugar|
Things To Grab
- 9x9-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Food processor
- Wooden toothpick
- Medium bowl
- Electric mixer
Place black beans in a food processor or blender. Cover and process until smooth. Add granulated sugar, molasses, oil, and vanilla to food processor; process until combined.
Stir together flour, ginger, cinnamon, cloves salt, and balking soda in a small bowl. Add flour mixture to food processor; process until combined. While food processor is running, add hot water and process until mixture is smooth.
Pour mixture into prepared baking pan. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 2 hours.
Make Cream Cheese Frosting: Place cream cheese and vanilla extract in a medium mixing bowl. Beat with an electric mixer on medium until light and fluffy. Gradually beat in 1 cup Hy-Vee powdered sugar to reach spreading consistency.
Spread bars with Cream Cheese Frosting. Sprinkle additional cinnamon on top, if desired. To serve, use foil to lift uncut bars out of pan. Place on cutting board; cut into bars. Cover and store in the refrigerator for up to 1 week.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 200mg
- Total Carbohydrates: 34g
- Protein: 4g