I came across this recipe from Mothering.com and was instantly curious. Black beans? No flour? No sugar? These are actually HEALTHY, GUILT-FREE brownies that would I feed to my daughter without any reservation. But I wanted to see who else had good experience with these “beany” brownies before I tried it. I googled around and found a good recipe in 101 Cookbooks, but I made a few changes to fit what I had in my kitchen.
Fudgy Rich Black Bean Brownies
- 2 cups black beans, well drained (15 oz canned is fine)
- 1/4 cup cocoa powder
- 4 large eggs
- 1 Tbsp. vanilla extract
- 2 Tbsp. instant grain coffee substitute
- 1/4 tsp. sea salt
- 1 cup honey
- 1/2 cup melted butter, coconut oil or combination
- 1 cup chopped pecans, walnuts, almonds or nut of your choicePreheat oven to 350 degrees. Oil or butter an 8×8 baking dish or cake pan (if you want it thick like mine) OR 11 by 18 inch baking pan (if you want it thinner).Combine the black beans, cocoa powder, eggs, vanilla, instant coffee, sea salt and honey into the Vita-Mix. Blend till smooth, the batter should be thick and will be kinda soupy.Pour mixture into a bowl. Add butter/coconut oil and nuts. Mix well and pour into prepared dish or pan. Bake 30-45 minutes, or until the brownies are set. If you press your finger in the middle, it should make a little dent. Don’t overbake!Let it cool (and preferably refrigerated) in the pan completely before cutting and serving.NOTE: I did not do this, but you can line your baking pan with parchment paper and lightly oil it for ease of use.OPTIONAL: If you love the rich flavor and want to make it even more richer: add 1/2 cup semi-sweet chocolate chips.