Black Bean Brownies

ImageI love Black Bean Brownies! They sound so gross, don't they? I had my dad taste these before telling him they had beans, we was weirded out after. Funny, isn't it? He liked them though and so did my mom. 

I typically use Chocolate Covered Katie's recipe.

The last time I made them, however I made some substitutions. Here they are below:

Black Bean Brownies

  • 1 1/2 cups black beans (You can use one can, make sure you rinse well so that your beans aren't salty) 
  • 2-3 tbsp cocoa powder (depending on how much you'd like
  • 1/2 cup old-fashioned oats (you can use quick oats too, I always have old-fashioned)
  • 1/4 tsp salt
  • 1/2 to 1 cup dates (soaked in water first for a couple hours to soften, then drained)
  • 2 tbsp sugar (if you want it sweeter, 1 cup of dates might be sweet enough)
  • 1/4 cup coconut oil (you can also add vegetable oil or try it with applesauce)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tbs coffee (can omit, it brings out the chocolate flavor more)
  • 1 tbsp of natural peanut butter (you can omit this, I just happen to like pb)
  • 2/3 cup chocolate chips 
  • more chocolate chips to pour on top

Preheat oven to 350 F. Combine all ingredients except chips in a food processor (I have a ninja prep one), and blend until completely smooth. Really blend well. Stir in the chips, then pour into a greased 8×8 pan (you can double recipe and put in a bigger pan, I have done that in the past). Sprinkle extra chocolate chips over the top before baking. Bake black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes around 9 brownies.

These are moist, lightly sweet, and protein rich!

Enjoy

UncategorizedMaribel Gomezcomida, Recipe, vegan1 Comment