Wednesday, May 7, 2014

Black Bean Brownies

If you haven't hopped on the black bean brownie wagon already, you have been missing out big time! And if you are vegan or follow a gluten free diet, these could seriously be a life-saver for you (if you have a sweet tooth like mine, which I admit is pretty much giant) :)... They are extremely simple to make- all you need is a food processor- and once baked, I assure you nobody would be able to tell there are black beans inside! I never told my kids and after having a piece each, they declared, "We don't like these brownies. We LOVE them!". That, I think speaks for itself!

Go on, make a batch of these and see what I mean. They are delicious, rich in protein, high in fiber, and as healthy as a baked dessert could ever get!

Black Bean Brownies

1 (15 oz) can black beans, drained and rinsed
1/2 cup quick oats or rolled oats processed fine
1/2 cup agave syrup
1/4 cup brown sugar
1/4 cup melted coconut oil or canola oil
4 tbsp cocoa powder
2 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips, divided
1/3 cup chopped walnuts or other nuts of your choice (optional)

Preheat the oven to 350 F and grease or line an 8 x 8 inch pan with parchment paper.
Put the beans in a food processor and process until smooth. Add the agave syrup, sugar, and coconut oil and continue to process until smooth and there are no lumps of beans left.
Add the processed oats, cocoa powder, vanilla extract, baking soda and salt and process until combined.
Stir in 2/3 cup of the chocolate chips by hand.
Sprinkle the remaining 1/3 cup chocolate chips and walnuts on top and press lightly into the brownie mixture.
Bake for 20-25 minutes, until the center is set. Allow to cool completely before cutting. You may want to leave them in the refrigerator for a while, as there is no binding agent and the cold will help them set better. Makes 16 brownies.

Recipe adapted from: Butter baking

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