I’ve been meaning to make black bean brownies for years but hadn’t gotten around to it until now. I saw Weelicious’ recipe and I trust her implicitly, so I got to work! These brownies aren’t for everyone but if the idea seems intriguing to you, I definitely recommend trying them out. There is definitely a bean texture in the final product but I didn’t mind it. Otherwise, the flavor and moisture were on point like a regular brownie!
Black Bean Brownies (adapted from Weelicious’ Gluten Free Double Chocolate Black Bean Brownies, yields 9 brownies)
1/4 cup rolled oats
1 (15 oz.) can black beans (drain and rinse before using)
2 eggs
1/4 cup unsweetened cocoa powder (I use Ghiradhelli)
2/3 cup honey
1/4 cup canola oil
1 tsp. vanilla
1/2 tsp. baking powder
1/8 tsp. salt
1 cup chocolate chips, divided
Nutritional information per brownie: 313 calories, 16 g fat, 6 g protein, 47 g carbs, 4 g fiber.
The recipe is quite simple – start by pulsing the oats in a food processor to turn them into oat flour. Then, load the rest of the ingredients into the food pro (except the chocolate chips) and let it rip. When the batter is done, mix in half of the chocolate chips with a spoon.
Pour the batter into a greased 8×8 baking pan, sprinkle the remaining chocolate chips over the top, and bake on 350 degrees for 30 minutes.
These brownies are rich, moist, and full of chocolatey goodness. An interesting spin on a traditional brownie. Give it a try!
Domestocrat 