Rich, moist, fudgy, and purely delicious, these brownies taste nothing like black beans. The truth is, beans do not have a very strong flavor. Think for a minute. They are not very distinctive, so if you add chocolate, the result will be a protein packed, richer, moister, brownie than the ones that rely on flour and butter. Of course, this is the recipe I chose to make when baking with my seven year old friend, and she was absolutely positive that they would be disgusting. She was informing me that she would never eat one, but they came out of the oven. Looking and smelling like brownies. So she tasted one. And she liked it. A lot. So if you looked at the title of this recipe and thought ‘disgusting’ then that should be proof. Also, I was trying to explain to her the difference of Dutch and natural cocoa powder. I told her Dutch processed looks like Oreos, so we made the batter Oreo colored, explaining the odd batter photo. (Most of the bean mixture was already stirred in) I do think the coffee is an important ingredient, because coffee enhance the chocolate flavor, but we used decaf and it worked perfectly. By the way, I am sorry for the long break, I have been having carpal tunnel issues with my left hand, so I have had to be minimizing typing. But now I am so excited to be blogging again that I have written a long and incredibly boring post! Finally! Here is this amazing recipe! Enjoy! Recipe adapted slightly and method changed from ‘Gluten Free on a Shoestring’
Yields: One nine inch pan of brownies
Prep Time: 10-15 minutes
|1 15 ounce can||Black beans, drained and rinsed very well|
|¼ cup||Neutral oil (I used grapeseed)|
|2 ½ teaspoons||Pure vanilla extract|
|2 tablespoons||Strong espresso ( I used decaf)|
|¾ cup||Cocoa powder (I used dutch processed)|
|½ teaspoon||Baking soda|
|¾ cup||Brown sugar|
|½ cup||Dairy free chocolate chips|
Step 1: Preheat the oven to 325 degrees. Prepare a nine inch square pan by greasing well.
Step 2: In a blender, blend together the beans, eggs, oil, vanilla, and coffee. Continue blending until smooth.
Step 3: In a large bowl, whisk together the cocoa, baking soda, salt, and brown sugar.
Step 4: Create a well in the center of the dry mixture, and pour the bean mixture in.
Step 5: Stir until well combined. Add about half of the chocolate chips and stir.
Step 6: Pour the batter into the prepared pan and sprinkle the rest of the chocolate on top.
Step 7: Bake in the preheated oven for about 15 to 20 minutes, or until the top of the brownie is firm.
Step 8: Let cool and slice. Consume within a couple days or freeze. Enjoy!