Black Bean Brownies
If you think black beans are just for tacos then you’re wrong! They work beautifully in this recipe and serve as a flour substitution making them gluten-free. They have a little denser texture than a regular brownie, but the chocolate covers the bean flavor and I bet you could serve them to your family and they would never guess the secret ingredient. In fact, this is what my 3-year-old said while eating them, “I like these. I love brownies. I’m proud of you for making me these brownies.” 🙂
How to Make Black Bean Brownies:
Process beans in high power blender or food processor until smooth and creamy.
Add the rest of the ingredients, except the chocolate chips and process until smooth.
Pour batter into greased 8×8 pan and sprinkle chocolate chips on top.
Bake at 350 for 35 minutes or until knife comes out clean.
Let cool completely before serving.
Have you ever tried any desserts with beans or other strange ingredients in them? I’d love to know!
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Black Bean Brownies
Ingredients
- 1 can 15.5 ounce can black beans, rinsed and drained
- 3 eggs
- 3 tbsp oil I used coconut
- 1/4 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 tsp. vanilla
- 1/2 tsp baking powder
- 1 tsp cinnamon optional
- pinch of salt
- 2/3 cup chocolate chips
Instructions
- Process beans in high power blender or food processor until smooth and creamy.
- Add the rest of the ingredients, except the chocolate chips and process until smooth.
- Pour batter into greased 8x8 pan and sprinkle chocolate chips on top.
- Bake at 350 for 35 minutes or until knife comes out clean.
- Let cool completely before serving.
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