No matter how much I say I can’t stand chocolate with chocolate, I will always love brownies. I love the fudginess and occasionally finding that chocolate chunk in the batter.
I may have eaten the whole batch the first one or two times.
Yeah sure, I’ll be honest, you may miss the crispy edges, but you’re eating a brownie made of BEANS-I can’t work magic (yet-give it some time, we’ll see…). And they don’t taste like beans, they taste like moist, chocolate-y brownies. You could always put them in cupcake liners and bake them in a muffin tin-my friends loved that.
Plus, if you have leftovers, you can add them into strawberry-banana nicecream.
Flour-less Black Bean Brownies
makes 9 brownies
- 1 can of black beans
- 2 eggs
- a splash of vanilla
- 2 tbsp unsweetened apple sauce
- 2/3 cup of sugar
- 1/3 cup cocoa powder
- 2 tsp baking powder
- chocolate chips/chunks
- optional: 1/2 tsp of instant coffee to intensify the chocolate flavor
- Rinse and drain the black beans well, then pour them into a food processor and process until it becomes a puree. Add the eggs, vanilla, and applesauce, and process to combine again.
- Add the rest of the ingredients, except for the chocolate chips, and process.
- Line a 9″ by 9″ pan (or a muffin tin with liners or even a loaf pan) with parchment paper, and before pouring in the batter, stir in the chocolate chips.
- Bake at 350°F for 20-25 minutes or until you insert a toothpick and it comes out clean.
- Let the brownies cool before slicing or you will have a crumbly mess on your hands. Still delicious, but less presentable.
(This recipe as adapted from the dark chocolate chickpea recipe from “The Roasted Root”. Check her out!)