Black Bean Brownies

Guaranteed you’ve heard of these little chocolaty, fudgey works of magic, but have you tried one? You won’t be disappointed nor will you probably know the difference! Not very often does a ‘healthy’ version of a dessert turn out to actually taste good; they often leave you just wanting the real thing. Trust me when I say, you have GOT to eat this brownie to believe it; so treat yourself and feed that chocolate craving!

Black beans act as the flour component in this recipe and lend their texture to creating the fudge-like, moist inside while being fairly neutral in taste. Not to mention, they come with extra fibre and protein you wouldn’t get in a normal recipe, giving you that little bit of a nutrient kick with your chocolate indulgence. If you’re looking to get fancy, drizzle the brownie with a raspberry coulis or a bit of confectioners sugar to really show them off. These will be a hit with your family, especially kids, or even a workplace potluck. Maybe just don’t lead with the black bean bit and surprise them with the secret ingredient after the brownies are all gone! This recipe is also gluten free and vegan friendly.

Black Bean Brownies

1 1/2 cups Black Beans (1 15-oz can drained and rinsed very well)

2 Tbsp Cocoa Powder

1/2 cup Quick Oats

1/4 tsp Salt

1/3 cup Pure Maple Syrup (or Honey)

2 Tbsp Sugar

1/4 cup Canola Oil

2 tsp Vanilla Extract

1/2 tsp Baking Powder

1/2 cup to 2/3 cup Chocolate Chips

Preheat oven to 350 F. Combine all ingredients except chocolate chips in a good food processor and blend until completely smooth. Make sure to blend really well as that makes for the best texture. Stir in the chips and then pour into a greased 8×8 pan. Cook the brownie 15-18 minutes and then let cool at least 10 minutes before cutting into pieces. Makes 9-12 brownies. Enjoy!

*Like a traditional brownie, these won’t rise very much, so don’t be concerned. Also, if they look a bit undercooked, just let them cool a little longer and they will firm up.