Black Bean Brownies

Black Bean Brownies

I almost didn’t write black beans in the title of these brownies, I don’t want to deter you from trying them! I promise you will never know these babies are made with black beans.  I also add a little coffee and balsamic vinegar to enhance the cocoa, which gives these brownies a deep, dark chocolate flavor.  They are yummy without frosting (and actually pretty healthy!), but if you’d like to make them a bit more of a treat try our chocolate or mocha frosting!

Tools you will need:

Food processor with a blade OR emulsion blender and a mixer

9x9 pan

Parchment paper

Ingredients:

1 can organic, gluten free black beans, drained

1 egg

2 egg yolks

½ cup honey

2 tsp vanilla

1 tsp instant coffee

5 tablespoons coconut oil (preferably organic, virgin, and cold pressed), melted

¾ cup plus 2 tablespoons cocoa powder

1 teaspoon xanthan gum

¼ cup tapioca starch

1 teaspoon baking soda

1 teaspoon balsamic vinegar

How to:

                Preheat your oven to 350 degrees and line the bottom of a 9x9 pan with parchment paper.   Combine drained black beans, egg and egg yolks, honey, vanilla and instant coffee in a food processor.  Alternatively, you can use an emulsion blender stick to puree the drained beans in the can and then add them to the rest of the ingredients in a bowl and combine with a mixer.  Blend on medium speed until the beans are thoroughly pureed and combined with other ingredients.  Scrape down sides of bowl and add the melted coconut oil, cocoa powder, xanthan gum, and tapioca starch.  Blend on medium speed for 1-2 minutes, or until well combined.  It will be a very thick and sticky batter.  Scrape sides of bowl down again and create a small well in the batter.  Add the baking soda to well and pour balsamic vinegar over baking soda. Mix all ingredients one last time on medium speed until well incorporated. The batter should get a little fluffy after the soda and vinegar are mixed well.

                Scoop batter into prepared pan. With wet hands, smoosh batter to edges and smooth the top.  It’s ok to rewet hands, the batter will be very sticky. This batter will bake in whatever shape it’s in, make sure to spread it to the corners of your pan.  Bake for 30 minutes.  Cool completely before serving.  Makes 9 3-inch square servings.

Vanilla Buttercream Style Frosting

Vanilla Buttercream Style Frosting

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Chocolate Chip Peanut Butter Bar

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