Black Bean Brownies. Seriously. Try it.

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I don’t make too many desserts, not because I am watching the kids sugar intake, but because I have like NO control around sweets. It is a result of the chronic mommy tiredness and the sweet tooth I was born with.

However, I kept seeing recipes for black bean brownies popping up here and there in various healthy cooking sites, etc. It was such a mental block for me, to imagine that savory can of black beans being turned into a delicious brownie – made absolutely no sense.

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Even as I was pouring the batter in the pan and I could smell the mixture of chocolate, coconut oil and vanilla swirl into the pan – I was still not convinced this would work out.

Well it did. Wow, was I wrong.

Ok, I would love to go on about how fudge, silky and chocolatey these bad boys are. But between Amy and Tina hosting the globes, Girls starting and Downton Abbey coming on, I need to just wrap this up and get you this awesome recipe.

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I modified it just slightly from this recipe: http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

Black Bean Brownies
You need a food processor for this. Modified slightly from this recipe: http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
Ingredients
  • 1-15oz can of organic black beans – BPA free lining preferably. Drain and rinse well.
  • 2 Tablespoons cocoa powder
  • 1 Tablespoon chia seeds (optional)
  • 1/2 cup regular oats (not steel cut)
  • 1/4 teaspoon Maldon salt (or sea salt)
  • 1/2 teaspoon baking powder
  • 1/3 cup maple syrup
  • 2 Tablespoons dark brown sugar (or light or even regular sugar)
  • 1/4 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup semi sweet chocolate chips
Instructions
  1. Oven to 350. In a food processor put all the ingredients except the chocolate chips. Process until very well combined. Stop and scrape down sides and bottom and process again.
  2. Once it looks all combined, take blade out and pour in chocolate chips. Mix them in and pour all that into a greased 8×8 baking pan.
  3. Check them after 18 minutes or so. Mine went for about 24 minutes. They come out feeling soft and wet but after letting them sit for 10 minutes or so they are ready to go. Cut them small and use a small spatula to extract from pan.

 

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