Healthy Brownies Without the Healthy Taste: Black Bean Brownies

This awesome recipe is something definitely quirky and interesting I've never tried before. I shared these with my family members and friends who explicitly avoid healthy foods by all means possible. Who liked it, you may ask? The real question is who didn't like them. 

If you couldn't tell, brownies are definitely my favourite baked good in existence. But the struggle is so  real when you can't normally eat five in one sitting. 

These were a great hit, although I would love to own a nicer food processes to truly conceal the presence of the beans. Even with the one I have, no one was any wiser. I also found that they were so moist, I almost didn't even need to add chocolate chips. But who am I to deny extra chocolate? 

The texture is a little different since you have the bean skins throughout the batter, but the taste is definitely ALL brownie. (This is definitely preventable with any food processor better than mine) 

                                        

Thanks Chocolate Covered Katie for sharing such a wonderful recipe!

Black Bean Brownies (Triple B)

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
• 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
• 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

If you're looking for rich, decadent brownies, give these a shot and proceed to eat half the slab before you even have a chance to share these with anyone.

See you all tomorrow!