Black Bean Brownies
Looking for a rich brownie bursting with chocolate flavor? You’ve found it. Although adding black beans might seem unusual, they contribute a wonderful richness and fudge-y texture.
- Yield: 12 brownies
- Cooking spray (preferably avocado or coconut oil)
- 1 (15-ounce) can black beans (preferably no salt added), drained and thoroughly rinsed
- ½ cup maple syrup
- 2 tablespoons oil (avocado, extra-virgin olive, or coconut)
- ¼ cup raw cacao powder (25g) or unsweetened cocoa
- ½ cup rolled oats (50g)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, then mist foil with cooking spray.
Place beans in a food processor and process until smooth, stopping to scrape down the sides of the bowl a few times. Add maple syrup and oil; process until well combined and smooth. Add remaining ingredients except chocolate chips to the processor. Pulse a few times to mix, then process until all ingredients are ground and well mixed. Stop and scrape down the sides of the bowl a few times. Using a spoon or rubber spatula, fold in ½ cup of the chocolate chips.
Spread the batter evenly in the baking dish. Sprinkle the remaining ¼ cup chocolate chips over the top and lightly press in. Bake brownies for 18 to 20 minutes, until just beginning to firm up. Transfer the baking dish to a wire rack to cool completely. Cover and refrigerate for at least 1 hour before cutting into bars and serving.