The BB stands for Black Beans, but we don’t want to prevent people from dismissing these before they even try them, although my first go-round was pretty sad and Wayne thinks I should apologize to my grandchildren for subjecting them to this disaster. However, we did warn them that it was a new, experimental recipe, and no one complained while eating them. While the first one I had was quite dry and crumbly and not sweet enough, doctored up with ice cream and hot fudge the second one was actually quite delicious!

Here’s the next variation. Hopefully it won’t be quite as dry. Note that they might taste better with black beans, but we’re trying to use up white beans that are so old they don’t soften. At least in these brownies you can fool yourself into thinking you’re crunching on nuts and not beans.

BB Brownies

1 1/2 cups bean puree (made from dry beans, cooked then mashed)
3 eggs
1/4 cup vegetable oil
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped nuts

Combine liquid ingredients. Combine dry ingredients. Mix together and pour into greased 8″ square pan. Bake at 350 for 30 minutes.

Note that they should probably be kept in the refrigerator if you don’t want them to turn into a science experiment. But also note that I had no qualms about throwing this experiment in the trash!