Black bean brownies are exactly what they sound like they are. Brownies made of black beans, among other tasty ingredients. I know, I know, it sounds a little weird. We are using a savory protein-filled ingredient to make a classic dessert.
So why do people make black bean brownies? Easy. They taste good! Brownies have never ranked high on my favorite desserts list. Black bean brownies do! They are richer, denser and super satisfying. Black bean brownies don’t use flour so they are also gluten free. They’re better for you, can easily be made from scratch and taste nothing like black beans. They cook twice as quickly as regular brownies and won’t leave you feeling weighed down. Be courageous and cure your chocolate craving with a pan of these warm, fudge like brownies.
- One can of black beans
- 2/3 cup of chocolate chips (use dairy free chocolate to make this recipe vegan!)
- 1/2 cup of gluten free quick oats
- 1/3 cup of pure maple syrup, agave or honey (I used a combination of maple syrup and local honey)
- 1/4 cup coconut oil (if you don’t have it, vegetable oil will work too!)
- 2 tablespoon cocoa powder
- 2 tablespoon sugar
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees
- Blend all ingredients, except chocolate chips, in a food processor or blender until beans are well blended and substance resembles a batter
- Hand stir in 1/2 – 2/3 cup of chocolate chips
- Pour batter into a well greased 8×8 in pan (I used coconut oil to grease me pan)
- Optional: Sprinkle chocolate chips on top of batter
- Bake for 18 minutes and let sit at least 10 minutes before cutting
- Serve with powdered sugar (:
The secret to serving black bean brownies is not telling your guests, roommates or friends that you used black beans. Let them indulge before letting them in on your clean little secret, and be sure to treat yourself. Black bean brownies will turn the skeptic into a fanatic and are sure to go quickly.