There is nothing about these that is not to love.
1) They have hearts on them.
2) They are GF for all ya GF friends.
3) They are actually healthy, but taste treatful.
4) They are simple-blend and bake.
5) They give you amazing credibility in the miracle business. The main ingredient is black beans, ok? What is that even?
Ok, let’s revise. There are five things to love about these brownies. They aren’t the most ridiculous chocolate fudginess of brownie wonder you’ve ever experienced, but given the above list of pros, I would say you’re doing pretty well for yourself.
Optional add-ins are endless. Stir in chocolate chips after the batter is blended or spread the finished product with peanut butter. I chose to top mine with white chocolate M&Ms, but warning, they kind of soaked up brownie moisture and looked awful the next day. All cracked and bleeding, like a broken heart.
Don’t do that to me.
Black Bean Brownies
Adapted from Chocolate-Covered Katie
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
- 2 tbsp cocoa powder
- 1/2 cup quick oats
- 1/4 tsp salt
- 1/3 cup pure maple syrup or honey
- 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut oil (melted) or vegetable oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips + additional for topping
Preheat oven to 350 F. Combine all ingredients except chocolate chips in a food processor or blender, and blend until completely smooth. Stir in the chips, then pour into a greased 8×8 pan. Add additional chocolate chips or M&Ms on top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before cutting. Makes 9-12 brownies.