Black bean brownies? Wow. That sounds… uh, yummy?
Okay, I get it. The first time I made these I had to do it secretly so my husband wouldn’t know what I was up to. I didn’t think he’d even try these if he knew they had black beans inside of them. But after he devoured a couple of them I figured he liked them and spilled the beans (no pun intended).
Now, I don’t believe in telling people that these taste JUST LIKE a “normal” brownie. I think they are really good. And I love that they aren’t full of refined sugars and flours. And while they definitely have a yummy fudge-like texture and provide a comforting sweetness, they are kind of their own thing. Many days I find myself craving these instead of a “normal” brownie… but that’s not to say they have the same exact taste. (In fact, when I was in labor these black bean brownies were the only food I wanted to eat… )
These black bean brownies are full of good things, missing the bad stuff, and totally appropriate for an after-school snack. They are easy to make and very yummy. Besides, it’s always fun to tell people what they are made of after they tell you how much they like them.
Recipe: Black Bean Brownies
1 can black beans (BPA free), drained and rinsed
2 – 3 Tbs of peanut butter (optional, but adds a fun flavor)
4 Tbs coconut oil
4 Tbs cocoa powder (unsweetened)
1 tsp vanilla
3/4 cup organic cane sugar
1/2 tsp real salt
1/4 cup rolled oats (optional)
Preheat oven to 350°
1. Pour drained beans into a blender or food processor, blend until smooth.
2. Add the remaining ingredients, except the oats, and continue blending until evenly mixed.
3. Stir in the oats, if using.
4. Pour mixture into a greased 8 x 8 pan. Bake for about 30 minutes or until a toothpick comes out clean.
5. Cool and Enjoy!
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