These sweet brownies have a secret: Black beans
I love having homemade goodies available at all times. As the neighborhood hangout, I like to test recipes out on the kids that come flying through my kitchen on their way to the basement. And I like to send homemade goodies to school.
A few months ago a friend and fellow baker sent me his version of black bean brownies and raved about them. Naturally I had to give them a shot. And I’m so glad I did because the kids love them – with or without any sugary icing! I entice them by sprinkling the top of the brownies with chocolate chips. You could also frost them or sprinkle with icing sugar instead.
There’s lots to love about this recipe. First of all, it only takes about 15 minutes to prepare. It’s a one-bowl recipe too – you do it all in the food processor! There are some great nutritional benefits to these brownies. They’re high in fibre, grain-free, and low in sugar. The fibre and protein in these brownies will help offset the sugar rush and will leave you feeling full longer.
I know. You’re probably having trouble getting your head around the bean part, right? Don’t worry. No one will know. It will be our little secret.
We like to store our homemade black bean brownies in the fridge – they stay nice and fudgy that way.
Black Bean Brownies
1 can black beans, drained and rinsed well (398ml can) ¼ cup raw cacao powder 3 eggs ½ cup maple syrup ¼ teaspoon sea salt 1 teaspoon vanilla 1/3 cup coconut oil, liquefied ½ cup chocolate chips optional – 1 tablespoon of icing sugar for sprinkling
1. Preheat oven to 350 degrees and lightly grease an 8x8-baking pan.
2. Place all ingredients except chocolate chips in the food processor.
3. Blend until smooth – you might want to stop the machine and wipe the sides once or twice.
4. Scrape brownie batter into prepared pan and sprinkle with chocolate chips.
Alternatively you could them in to the batter. 5. Bake for 35 minutes. 6. Let cool completely, sprinkle with icing sugar or top with your favorite frosting recipe. stir