The other day on my Sneaks and Sweets Facebook page, I mentioned that I was testing out a most unusual recipe. A recipe for black bean brownies.
Actual dinnertime conversation:
Me: Try these brownies, I want to see what you think.
Matt: (suspiciously inspecting brownie on plate) Why…
Me: I’ll tell you after.
Matt: (hesitantly taking a very small bite) There better not be squash in these.
Chew, chew, chew. Still inspecting brownie…
Matt: They are alright. What’s in them?
Me: Black beans!
I know, I know…it is a little weird, but before you wrinkle your nose (I know you did!), the black beans (which are used in place of flour) are completely undetectable. It is simply an awesome way to sneak in some healthful benefits, like added protein and fiber, into a devilishly, chocolatey brownie. And actually…Matt’s only complaint was that they were too chocolatey (because I used dark chocolate cocoa and chips)…now that’s weird!
I tried a few different versions…some with pumpkin, some with applesauce, some with sugar, some with honey. Honestly, I liked the taste of them all…but this recipe achieved the exact texture I was going for. A little fudgey and a little cakey.
If you are feeling more adventurous or don’t have some of the ingredients on hand, feel free to swap out coconut oil for pumpkin puree (1/3 of a cup) or the sugar for some honey. Or…instead of a peanut butter topping, you might want to throw in some walnuts and top with chocolate chips. Have fun with these, make them your own!
Not only do they look like real brownies…
They taste like real brownies, too!
And the peanut butter swirls…just makes them even more irresistible.
So here you have it…a most intriguing dessert! Be adventurous and give them a try! I bet you’ll be surprised.
Black Bean Brownies
*Makes 9-12 brownies squares
1 can black beans, rinsed
3 tablespoons coconut oil, melted
1/2 cup cocoa powder
1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup brown sugar (you could also use honey, or 2/3 sugar if you want a sweeter brownie)
1 1/2 teaspoons instant coffee (optional)
1 teaspoon baking powder
1/4 cup chocolate chips
Coat an 8×8 baking pan with cooking spray. Line with parchment paper (for an easier release).
Combine all ingredients, except chocolate chips in a food processor or blender. Blend until mixture is completely smooth. Stir in chocolate chips. Pour into baking pan.
Continue with Peanut Butter Topping or see baking directions.
Peanut Butter Topping (optional, but highly recommended)
1/2 cup peanut butter
A few tablespoons of honey
splash of vanilla
Melt peanut butter in microwave until soft (about 40 seconds). Stir in honey and vanilla. Spoon tablespoon-sized dollops of peanut butter in rows. Run a knife through the dollops horizontally and vertically.
Bake brownies at 350 degrees for about 30 minutes. Toothpick should come out clean.
Let brownies cool for 10 minutes, then place in the refrigerator for one hour. Once brownies have chilled, remove from pan and slice. Storage: keep refrigerated.
30 minute walk and Quick Arm Workout