(Black Bean) Brownies! Take 2

11 May

IMG_1731Oh, how I love a good brownie. Let me count the ways…This will be my fifth blog post about brownies (sixth if you count blondies), and my second recipe for black bean brownies (see the first recipe here).

These super fudgy chocolate cookie squares contain a whole can (1 1/2 cups) of black beans. And guess what else? The brownies are made without butter, eggs, or flour. WHAT?! How can they possibly be good? They are not good, they are great, and here is why. 

Instead of butter and eggs, pureed black beans and just 1/4 cup of oil add a creamy, fudgy texture and work as binding agents. Traditional brownies usually call for a small amount of flour anyway, so why not swap the flour for some pulsed oats?! Fiber + protein + whole grains + chocolate. Now you can really enjoy your dessert.

IMG_1727

(Black Bean) Brownies!

recipe inspired by Chocolate Covered Katie

1 15-oz can black beans, drained and rinsed well (or 1 1/2 cups cooked beans)

2 tablespoons cocoa powder

1 1/2 cups rolled or quick oats

1/2 teaspoon baking powder

1/4 teaspoon Kosher or sea salt

1/2 cup maple syrup (or agave or honey or sugar)

1/4 cup canola oil or melted coconut oil

2 teaspoons pure vanilla extract

heaping 1/2 cup chocolate chips or chopped chocolate (don’t skip these!)

flaky sea salt, for sprinkling on top

1. Preheat oven to 350 F. Grease an 8 x 8 inch pan, or line it with parchment paper.

2. Combine all ingredients except chips in a good food processor, and process until completely smooth. Really blend well. **

3. Stir the chocolate chips into the batter (save a few to sprinkle on top), then pour into the prepared pan. Sprinkle the saved chocolate chips and the flaky sea salt on top.

4. Bake the black bean brownies for 15 to 18 minutes, then let them cool for at least 10 minutes before trying to cut. You can place them in the refrigerator overnight and they will firm up for easier cutting. Store leftovers in the refrigerator.

**I used a blender and pulsed the dry ingredients first. I took the dry ingredients out of the blender while I pulsed the wet ingredients with the black beans, and then added back the dry at the very end to combine everything.

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2 Responses to “(Black Bean) Brownies! Take 2”

  1. rose916 May 13, 2015 at 2:52 pm #

    This looks awesome! I may try it 🙂 Do you think it could work with no oil?!

    • figsinmybelly May 14, 2015 at 3:17 am #

      I felt like I needed some liquid just to get my blender running. But, if you have a food processor or a super blender, it might work without oil. I bet it would be great. You could also try water or even a mashed banana or peanut butter or instead of the oil.

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