Black Bean Brownies


I first became intrigued with the idea of black bean brownies when I enjoyed my first one at a Slow Food UW Cafe lunch this past November. I was amazed by how good they tasted. And had I not known, I would’ve never guessed they contained black beans. My mind was racing—do black beans make them healthy brownies? Yes, definitely, I’d argue. My partner loves to challenge such logic (K: These are my healthy brownies. L: There’s no such thing as healthy brownies. K: Well, they’re healthier than other brownies.)

Wanting to recreate my own healthy brownies at home, I recently searched online for a recipe. I wanted a recipe with very little (or no) processed sugar. The recipe below makes relatively thin brownies similar to flour-less chocolate cake. I really enjoyed the flavor from the coconut oil. These brownies are also great saved and eaten straight out of the freezer—though they didn’t last long in any spot at our place.

Black Bean Brownies (recipe from this blog; makes 9-12 brownies)

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder- dutch or regular
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup or agave
2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips
optional: more chips, for presentation

Preheat oven to 350 F. Combine all ingredients except chips in a food processor, and blend until completely smooth. Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes. Makes 9-12 brownies.

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