You will never know these fudgy and chocolatey brownies are Black Bean Brownies.
These Black Bean Brownies are made with black beans and contains no refined sugar! You can have your chocolate fix and put some healthy stuff in your body too!
Last week was “Beans and Rice” week at the church I attend in Cincinnati called Crossroads. The purpose of eating beans and rice for the entire week was so we can free-up resources in other ways to give to three local charity organizations in the Cincinnati area. Pretty cool huh? Eating beans and rice wasn’t particularly difficult for me until it came to eating sweets. So, I thought, “Why not eat beans as a dessert too?” Last week I made a recipe for a Flour-less Chocolate Cake made from Chick Peas and today I am sharing with you a recipe for Black Bean Brownies that are delicious, chocolaty and dense. I got this recipe from Chocolate Covered Katie and I must say, this woman is a genius! She comes up with delicious heart-healthy desserts for the “healthy bird” and/or vegan inside of you.
The first time I tried her Black Bean Brownies, a friend of mine made them and I was very impressed with how close they taste to an actual brownie made with all the bad stuff! Now you know me, I had to make them and they came out beautifully! In fact, over the weekend I took them over to my mother house just to see if anyone would say anything as they ate them and her husband, who isn’t a healthy eater at all, at them and loved them! He didn’t even notice! In fact, he said to me to keep them away from him because they are, and I quote, “dangerous”. So there you have it! This recipe for Black Bean Brownies is simple and cheap. So if you make them and don’t like them them, at the most, you only wasted a can of beans!
Recipe partially adapted from Chocolate Covered KatiePrint
Black Bean Brownies
You would never guess that these are made with black beans. I promise!
- • 15 oz can black beans, drained and rinsed
- • 2 tbsp. cocoa powder
- • 1/2 c. quick oats
- • 1/4 tsp. salt
- • 1/3 c. pure maple syrup
- • 3 tsp. Stevia baking blend or 2 packets of stevia
- • 1/4 c. coconut oil or vegetable oil
- • 2 tsp. pure vanilla extract
- • 1/2 tsp. baking powder
- • 1/2 c. vegan semi-sweet chocolate chips or regular
- – 2 oz. unsweetened bakers chocolate, melted
- – 1 tbsp. flour
- Preheat oven to 350 Degrees. You will need a food processor for this recipe. You can use a blender but a processor will puree the beans better. Also, the original recipe says to use an 8X8 square pan but the brownies would be very thin unless you want to double the recipe or unless you don’t mind thin brownies. I used a rectangular 8X8 square pan.
- Rinse the black beans well and drain the water. Place the beans in a food processor and add all the ingredients in the food processor as well (cocoa powder, quick oats, salt, maple syrup, melted chocolate, stevia, oil, vanilla extract, and baking powder and pulse for 3-5 minutes until the batter is smooth all ingredients are well incorporated.
- Fold in the chocolate chips and flour using a rubber spatula and turn to the pan. Smooth out the batter and bake for 15-20 minutes. Then let cool for 10 minutes ( I placed mine in the refrigerator because the brownies were very moist and gooey.
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