A few years ago the idea of using black beans in brownies kept circulating around the blogosphere. Maybe you caught wind of it. Maybe you said you’d rather stick a needle in your eye before making a batch. We get it. Black beans are for enchiladas and bean dip and Santa Fe salads. Not desserts. But you’re wrong, friends. Black beans are for desserts. At least, brownie desserts.
The magic of using the legume instead of flour is that it creates a very moist bar. It also helps to bind the other ingredients and adds a hearty dose of protein and fiber. Another plus is that it allows our gluten-sensitive friends a chance to enjoy them. We got our recipe from Chocolate Covered Katie and substituted the regular salt for pink Himalayan. If you’re a vegan you can switch out the cocoa powder and chocolate chips for carob.
1.5 cups of rinsed black beans + ½ cup of quick gluten free oats + .3 cup of agave + ½ cup of chocolate chips + ¼ cup of vegetable oil + 2 tsp vanilla extract + ½ tsp baking powder + ¼ tsp pink Himalayan salt + 2 tbsp of cocoa powder + optional: 2 tbsp of sugar or pinch of stevia, chocolate chips for top.
1.Using a food processor or blender, puree all ingredients except chocolate chips.
2.Add chips to batter and place in a 8×8 cooking pan that has been sprayed or greased. Place in a preheated oven of 350 for 15-18 minutes.
3.If brownies are not firm after the allotted time, place in fridge for 12 hours before enjoying.
We’re still amazed by how rich the brownies taste. You can’t even tell the secret ingredient. This is one of our favorite desserts. We hope you try it. When you do, let us know. Leave a message for us in the comment section or on our Facebook page.