I adapted this recipe only slightly from Chocolate Covered Katie. This is an excellent black bean brownie recipe but notice I didn't advertise that in the title. That's because you honestly need to try them before you skip to conclusions about the taste! They have a nice chocolate flavour, and are much more nutrient rich than your typical brownie. They are gluten-free, plant-based, and allergen friendly. Plus, these are kid friendly and great as a "sweet treat" in lunch bags! Give them a try and let me know what you think!
- 1.5 cups of black beans, cooked, drained, and rinsed well
- 2 tbsp cocoa powder
- 1/2 cup Bob's Red Mill gluten free rolled oats
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup semi-sweetened chocolate chips (plus more for sprinkling on top if desired)
1. Preheat oven to 350 degrees F
2. Using a food processor, blend all ingredients together with the exception of the chocolate chips. Make sure to bend well. You can use a high speed blender here as well.
3. Stir in chocolate chips with a spatula once your mixture is blended
4. Pour mixture into an 8 x 8 lightly greased pan
5. Sprinkle chocolate chips lightly on top (optional). You may also decide to use unsweetened coconut, crushed pecans, crushed walnuts, or pumpkin seeds here as toppings! Just remember if you are packing them in lunches to keep them nut free.
6. Bake in oven for 15-18 minutes. Allow to cool before cutting. Serve and enjoy!
NOTES: Keep in the fridge and they will last for up to 5 days! Makes about 9-12 brownies.
Per serving (1 brownie)
Values are approximate
% values based on 2000 calorie diet
Total Fat: 8g
Total Carbohydrates: 23g
Dietary fibre: 3g
Total Protein: 3g