I’m a black bean lover. Toss them in a salad, add them to some tacos, or enjoy as a perfect side to any Mexican entrée and I’m a happy camper. Recently I’ve seen a push to incorporate them in baking. Now, don’t get me wrong, I love them, but enough to eat them aprés dinner? Not so sure. Yet, I was craving something sweet this past weekend and decided to live a little. I scoured the internet and tons of recipes popped up. Some incorporating coffee grounds, others balsamic vinegar, and still other recipes having you simply add a can of beans (mashed of course) to a packaged mix. Feeling inspired I pulled my mom in for her home-ec expertise and we created the recipe below.
A few quick notes as to why they are a healthier option. First, these gooey little morsels are gluten and dairy free, in part due to the black beans. Secondly, if you need a little fiber in your life these babies are jammed packed with fiber-galore. In retrospect, I wasn’t too happy about all the sugar. Having cut out most processed sugars from my diet there was more than I would have liked. The next batch I will attempt to make with Stevia (I’ll keep you posted on the results).
Oh… and in case you are still incredibly weary about how these will taste trust me. THEY ARE AMAZING (and only 130 calories per morsel)! Super gooey, incredibly moist, and they will satiated your brownie craving in the same way bean-less brownies will. I promise.
Ingredients:
1 15 oz can of black beans (rinsed and drained)
2 Eggs
1 tablespoon unsweetened vanilla almond milk
1 tablespoon tangerine oil (or any other oil)
3/4 cup cocoa powder
3/4 cup sugar (will replace with Stevia next time)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla bean paste (this adds so much more flavor than regular vanilla)
1/4 teaspoon salt
3/4 cup vegan chocolate chips
Instructions:
Pre-heat oven to 350°. Line a baking dish (sizes can vary, we used an 8×8) with parchment paper so that the paper is 1 inch above the rim (this will make for easy removal). Be sure to spray the parchment paper with cooking spray.
In a food processor combine all the ingredients (except the chocolate chips). Process until a smooth consistency. Then fold in 1/2 cup of chocolate chips. Transfer the mixture into the baking dish. Place in oven for 30-35 minutes, or until you can stick a toothpick in the middle and it comes out clean.
Remove from the baking dish and let cool for 1 hour before cutting. Once cool, add the 1/4 cup chocolate chips to the top of the brownies. Cut into 12 pieces.
