Black Bean Brownies to Die For

blackbean brownies

These owey-gooey brownies are possibly the most delicious thing I have ever tasted. They are rich, fudgey, and moist. And what is even better – they are made with black beans so you can actually say they are healthy. I don’ think it gets any better than this (and I swear this isn’t only coming from a pregnant woman!). J took them to work and didn’t tell anyone that they were made with black beans. they were gone in an hour and everyone was raving about them all day. The people he works at aren’t your typical “health nuts” and would probably haven’t given them a shot if they knew they contained black beans. Let’s just say their lunches occasionally consist of a bag of doritos, little Debbie snack, and a mountain dew. You get the idea.

If you have dietary restrictions, these may be the recipe you’ve been waiting for. They are gluten-free dairy-free, egg-free, and vegan. Usually when I see that list I run and hide and think there is absolutely NO WAY they could taste like a real brownie – but they do!

Black Bean Brownies
Recipe slightly modified from Chocolate Covered Kate

blackbean brownies2

Ingredients

  • 1 15-oz can of black beans, drained and rinsed
  • 3 tbsp cocoa powder
  • 1/2 cup old fashioned oats
    (be sure they are gluten-free if you need)
  • 1/2 cup honey
    (use maple syrup or agave if you are vegan)
  • 1/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup add-is: chocolate chips, caramel pieces, nuts, etc… whatever you are in the mood for.

Directions

  1. Preheat the oven to 350F. Spray a 9″ x 9″ pan with cooking spray and set aside.
  2. Combine all the ingredients except the add-ins into a food processor and blend until completely smooth (about 2 minutes).
  3. Stir in the other add-ins. Pour into the prepared pan.
  4. Bake for 20-25 minutes*. Let cool completely. Enjoy!

*the original recipe says only 15-18 minutes. I did 18 minutes but the toothpick was still coming out with moist batter. I thought maybe it had to cool and would firm up, but after 20 minutes of cooling they were still the consistency of under-cooked cookies. I put them back in for 5 or 10 more minutes (I can’t remember….sorry!) and then they firmed up perfectly. I think the difference is when you use oil vs coconut oil. The coconut oil is solid at room temp and makes items more dense. If you choose to use coconut oil, then you can expect them to finish closer to 15 minutes, where canola oil users can expect them to finish closer to 25 minutes.

Advertisements

One thought on “Black Bean Brownies to Die For

  1. Pingback: Sunday Food Prep | Nutrition.Health.Life.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s