Rich Black Bean Brownies
Ready to get your chocolate AND your fiber all in one dose? Trust me on this: no one will ever know these AH-MAZING brownies are FULL of BEANS! And zero flour! I knew when I licked that spoon they were going to taste moist, melty, nutty, dark and delicious. I was not wrong! Everyone in the family loved these brownies. I’ll be making them again really soon. Especially if you come and visit us. I’m lonely. I’m ready for the pandemic to be over. And chocolate brownies help me forget about all that sometimes. Give me a call and I’ll text you my address and grab my can opener for the beans in my- scratch that, OUR brownies!!! Thank you Paleomgfor the idea behind this recipe. Just a couple swaps and I’m forever in love! She does a blond brownie with chickpeas, and I might have to try that one next…. Stay tuned!
Ingredients
1 15-ounce can of black beans drained and rinsed
1 cup dark chocolate or semisweet chips, melted
1/3 cup nut butter (peanut butter, almond butter, cashew butter)
1/2 cup oil (avocado oil, melted ghee, coconut oil, etc.)
1/2 cup maple syrup
1 egg
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking soda
pinch of salt
Instructions
Preheat oven to 350 degrees F. Grease an 8×8 glass baking dish.
2. In a food processor, mix together all the ingredients until smooth.
3. Pour the batter into an 8 x 8 baking dish and smooth until even. Bake for 40-50 minutes or until a toothpick comes out clean from the center.
4. Allow the brownies to cool before cutting. These are served with melted chocolate and chocolate chips- but ice cream would be delicious too!
