I remember the afternoon that I made these brownies. There was a big snowstorm, the roads were a mess and I was out of eggs. I started opening cupboard doors as my mind was on overdrive. A can of black beans here, a bag of cocoa there.
I admit I was a little skeptical. How could black beans, oats, and maple syrup turn into something tasty? Would this gluten free, vegan brownie stand up to my usual chocolate, fudge brownie?
One secret was using a food processor to mix everything. It does a fantastic job of taking the black beans and oats and turning them into a creamy, fairly smooth batter.
Chocolate chips are stirred in the batter and more chocolate chips get added on top. Important steps.
These black bean brownies have a great texture and a great flavor! There is a hearty quality to them and they are not overly sweet. I think next time I would toast the oats and grind them up into a flour for a punch of nutty flavor. This original recipe by Chocolate Covered Katie is a keeper, friends!
- 1 1/2 Cup black beans (15 oz. can, no salt added) drained and rinsed well
- 2 T. cocoa powder
- 1/2 C. oats
- 1/4 t. salt
- 1/3 C. maple syrup (only the real syrup, please)
- 2 T. sugar (I used turbinado sugar)
- 1/4 C. coconut oil
- 2 t. vanilla extract (pure, not imitation)
- 1/2 t. baking powder
- 1/2 - 2/3 C. chocolate chips plus more for sprinkling
- Preheat the oven to 350*. Spray an 8X8 pan with nonstick cooking spray.
- combine all of the ingredients, except the chocolate chips) in the bowl of a large food processor. Blend this until really smooth and fairly creamy.
- Stir in the chocolate chips, and pour and spread the batter out into the prepared pan. Sprinkle extra chips on top.
- Bake these brownies for 15-18 minutes and let them cool for AT LEAST 10 minutes. (very important!)
- Makes 9 large or 12 small brownies. Enjoy!
- These brownies will last, well wrapped, for 3 days. They freeze very well and taste great straight from the freezer!
- Bake the brownies