These darn Black Bean Brownies are ADDICTIVE! I have mowed through three 8x8 pans in a matter of a week and a half. Yes, I'm pregnant. But that is no excuse. They are just too delicious not to devour!
Black Beans make it possible to use no flour in this Black Bean Brownie recipe. They also provide lots of moisture. I love how quickly I can mix these brownies up and pop em in the oven. I can have them whipped up and in the pan ready to bake before the oven is even preheated.
Fast, healthy, and delicious. That is what I'm talkin' about! Black Bean Brownies!!
Black Bean Brownies
15.5oz can of black beans rinsed and drained
3 TB vegetable oil (or coconut oil)
full 1/4 cup cocoa
1 tsp baking powder
pinch of salt
2 1/2 tsp vanilla
3/4 cup white sugar
1 tsp instant coffee
1/2 cup chocolate chips (I have used white chocolate and milk chocolate)
-Preheat the oven to 350 degrees
-Spray an 8x8 glass baking dish with baking spray
-Combine all ingredients in the blender except the chocolate chips.
-Press the batter/dips/spreads button on your mixer, or blend until smooth.
-Pour batter into the prepared baking dish.
-Sprinkle the chocolate chips over the top of the batter.
-Pop in the preheated oven for 35 minutes or until the brownie starts to pull away from
the sides, middle springs back, or a toothpick poked in the middle comes out clean.
-Remove from oven and let cool in the baking dish at room temperature.
-Store the cooled brownies in an airtight container.