I know what you must be thinking… black beans and brownies?! While they may not sound like the ideal combination, black beans make the perfect addition to your ordinary brownie recipe. With Valentine’s Day approaching, the Martha Stewart in me kicks in and the baking commences… So I decided to give these a go, and after browsing for the perfect recipe (and reading many horror stories from others), I stumbled upon Chocolate Covered Katie’s perfected version. While you can taste the difference between a gluttenous butter-induced brownie and one that eliminates butter and lots of sugar, these still are pretty good and seem to satisfy my chocolate cravings! Plus, you don’t feel as bad eating one or three once you see the list of ingredients.
If you’re curious as to how they turned out keep on reading!
I was surprised when I was browsing for the black bean brownie recipe that there are so many variations of brownies that don’t use your typical baking go-tos. For example, did you know you could make brownies out of sweet potatoes? Or even avocados? Neither did I. But the Internet is a fascinating world full of genius ideas and well that’s how I even came across this recipe! I loved how most of the ingredients, with the exception of the chocolate chips, I already had at home which eliminated the need for a grocery run. Now with chocolate chips at hand, I can easily whip up a batch of these whenever I please.
I happened to jazz them up a little to fit in with the Valentine’s theme I had going but they’re also fine on their own sans white chocolate drizzle and festive sprinkles (but it all makes it look so cute!)
TIME TO BAKE!
Black Bean Brownie Recipe
Total Time: 15 minutes
Yield: 9-12 brownies
- 1 1/2 cups black beans (drained and rinsed)
- 2 tbs cocoa powder
- 1/2 cup quick oats
- 1/4 tsp salt
- 1/3 cup maple syrup (or agave)
- 2 tbs sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips
- 1/3 cup melted white chocolate chips for drizzle
- Extra dark chocolate chips placed on top batter
- Preheat oven to 350 F
- Combine all ingredients except chips in a food processor or blender until smooth
- Once blended stir in the chips and pour int oa greased 8×8 pan (I used a silicone mold). 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 (can be placed in fridge overnight to firm up)
- For drizzle: melt chocolate chips in microwave and drizzle onto brownies with a fork. Add sprinkles or other toppings as desired!
- As always, enjoy!
By Chocolate Covered Katie
Adapted from Chocolate Covered Katie Recipes