The time had come to pull up my brave baker panties and give Black Bean Brownies a try. Heaven help me….
The true test for my new brownies came at 3:30 when my kiddos got home from school. All I said was that there was a special treat on the counter for them. After they each devoured their brownie, I told them about the black beans. My 13 year old son had a look of horror momentarily, but it was quickly replaced with a request for a second brownie.
If I can produce a brownie that is this healthy and still be so decadent at the same time, I say, bring on the black beans by the case full!!Print
- 1 1/2 C cooked black beans (15 ounce can, drained and rinsed)
- 2 Tb cocoa powder
- 1/2 C oats
- 1/4 tsp salt
- 1/3 C agave
- 2 1/2 tsp Truvia
- 1/4 C coconut oil
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 C mini chocolate chips, plus a few more to sprinkle on top (you can sub in sugar free chips or vegan chips as desired)
1. Preheat oven to 350 degrees and lightly grease a 8×8 pan.
2. In a food processor, run the oats for about a minute until finely ground. Add all the remaining ingredients except for the chocolate chips. Run the processor for one minute, stopping half way through to scrape down the sides of the bowl. Remove the blade, then stir in the chocolate chips. Spread batter into your pan and bake for 18 minutes. Cool at least 15 minutes before cutting into the pan. I think they are best after they have chilled in the fridge!