Black Bean Brownies
- Dr Jada
- Feb 19, 2016
- 1 min read
1 19-oz can of black beans, drained and rinsed very well
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips
optional: more chips, for presentation
Total Time: 15 minutes
Yield: 9-12 brownies
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. The trick with these: serve them first, and then reveal the secret ingredient!
Calories: 115
Fat: 5.5g
Carbs: 15g
Fiber: 3g
Protein: 2.5g
Adapted from chocolatecoveredkatie.com
This is such a creative twist on traditional brownies love that you’ve turned beans into something so indulgent yet wholesome! By the way, while I’m thinking about exploring new recipes I also wondered how do you write an assignment in a structured, clear way?
I never thought Black Bean Brownies could look this delicious! It’s amazing how creativity can transform simple ingredients into something extraordinary much like how fiction ghostwriting turns raw ideas into powerful stories. Great recipe and beautifully written post!
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