I have seen the “black bean brownie” oddity floating around the internet for years. It sounded pretty gross to me. Brownies are one of my favorite desserts and making them with beans?!?! Odd. I wanted something sweet last week and while trying to find something I could make I once again stumbled on a black bean brownie recipe. They looked really good . . . what did I have to lose? I looked up a few recipes and combined and altered to what I thought would be my taste preferences, and I tell you what . . . wow. I was pleasantly surprised by these little morsels. They were delicious, very filling, and my kids absolutely gobbled them right up!
If you have been a skeptic like me about putting beans in your brownies, I ask you to give them a chance! These are flour less, grain-free, and a perfect little treat. I think they would taste even better the day after, but mine barely made it a few hours after I pulled them out of the oven! I used callebaut milk and white chocolate callets for the chips – because that is what I use for dipping chocolates and for my cookies! I think the white chocolate really made these extra delicious and cut into the richness. If I were eating dairy right now I would say they would taste great with a scoop of vanilla ice cream too!
- 1 15 oz can black beans, rinsed and drained
- 3 T raw cacao powder
- ½ c rolled oats
- ½ c pure maple syrup or other sweetener of choice
- 2 tsp vanilla
- ½ tsp baking powder
- ½ tsp salt
- ¼ c coconut oil or butter
- ½ c chocolate chips
- Preheat oven to 350 degrees and grease an 8x8 pan.
- In a food processor, combine all ingredients except the chocolate chips. Blend until smooth. Stir in the chocolate chips.
- Spread into greased pan. Bake 18-20 minutes.
- Cool completely before cutting.