For years I have heard about the amazing Black Bean Brownie. The parents of picky eaters rave about it, folks on Weight Watchers are fans, the G-Free people have jumped on board… well who am I not to give them a whirl (pun intended, read on…)?
These turned out to be a winner for us. I wouldn’t make them for a special occasion, but for an everyday sweet treat which is also full of fibre and some protein, absolutely! Nothing I love seeing more than my little one with beans all over her face screaming YUM!
These brownies are prepped in the blender (whirl, get it?), so you can easily whip up a batch of these in 45 minutes, including prep, baking and clean-up. These are extremely moist, and get even more so with time it seems. Personally, I think they taste best the same day, but after they are fully cooled.
My Legendary Black Bean Brownies (aka Stop or My Mom Will Toot!)
Adapted from Allrecipes
- 1 19oz (540ml) can black beans, well rinsed and drained
- 3 large eggs
- 3 tbsp vegetable or canola oil
- 1/4 cup cocoa powder
- 2/3 cup white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 tsp instant espresso
- 1/4 cup bittersweet chocolate chips
Rinse and drain the black beans well.
Add all ingredients except for chocolate chips in blender.
Blend until very smooth, pour into an 8 inch square baking pan which has been sprayed with non-stick spray, sprinkle with chocolate chips and bake at 350 for 30-32 minutes.