My New Favorite Brownies

I’m a recipe stalker. I’ll admit it.

I read recipes obsessively, and when I see one that looks interesting, I’ll experiment with it, tweaking here and there until it suits. Over the years, I’ve tried numerous cookie and brownie recipes using mashed beans in place of unhealthier ingredients. In every case, I have not been able to tell that there are beans in the recipe, and my taste-testers have loved them.

So when I found a recipe for black bean brownies with no flour and no refined sugar…well, I knew I had to play around with that one. Even the batter was delicious.

15 oz. can black beans, rinsed and drained well
1/2 cup quick cooking oats (if using rolled oats, pulse them in the food processor to break them down)
2 tbsp. ground flaxseed
1/2 tsp. baking powder (I buy brands that do not contain aluminum)
2 tbsp. cocoa powder
1/4 tsp. sea salt
1/2 cup pure maple syrup
1/4 cup melted coconut oil
2 tsp. vanilla
1/4 cup mini dark chocolate chips

Preheat oven to 350 degrees. Lightly oil an eight-inch square pan and set aside.

In a food processor, mix together black beans, oats, flaxseed, cocoa powder, baking powder, sea salt, maple syrup, coconut oil and vanilla. Pulse and stir occasionally until batter is smooth. Add chocolate chips and stir to combine.

Bake 25-30 minutes. These brownies will firm up as they cool. Cut into squares.

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