Let me preface this post by stating that I dislike beans very much (borderline hate them). The texture, the taste, the smell…not a fan. So when I write that these black bean brownies are so fudgy and delicious, you know you can trust me. People say you eat with your eyes, but for me, taste comes first and foremost. These brownies are dense and intensely chocolaty. Nobody guessed the secret ingredient and they received rave reviews. I also love how quickly and easily this recipe comes together.
The great thing about black beans is that they absorb whatever flavours you blend them with. In this case, chocolate is the predominant ingredient that masks the beans. Also, these beans are low in fat, high in fibre and make for an excellent source of iron. Result: a nutritious and delectable dessert!
Yields 9 portions
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g)
1/4 tsp salt
1/2 cup pure maple syrup
1/4 vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
2/3 cup chocolate chips
1) Preheat the oven to 350F and line 8×8 inch pan with parchment paper.
2) Pour the quick oats in a food processor and and blend until fine. Transfer to a bowl and set aside.
3) Once the black beans have been well rinsed, place them in the food processor and blend until smooth.
4) Add all the other ingredients except the chocolate chips and blend until well combined.
5) Stir in the chocolate chips with a spatula.
6) Pour batter into the prepared pan. Bake for 15-18 minutes.