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For years, I’ve been trying different black bean brownie recipes and combining / adapting them to make one that actually lives up to the hype. Without eggs, flour, butter or added sugar – it’s easy to see how this would be a hard task. It was actually when I was pregnant with Hart and in a serious mexican hot chocolate phase that I got it JUST right. My secret? A litttttttle bit of cayenne pepper. Check out my recipe below for these gooey, chocolate-y, HEALTHY brownies!
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- 1 1/2 c. black beans (1 15-oz. can, drained and rinsed very well)
- 1/2 c. quick oats
- 1/2 tsp. baking powder
- 2 tbsp. cacao powder
- 1/8 tsp. Cayenne pepper
- 1/4 tsp. kosher salt
- 1/2 c. agave nectar
- 1/4 c. coconut oil, melted and cooled
- 2 tsp. pure vanilla extract
- 1/2 c. dark chocolate chocolate chips, plus more for topping
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Preheat oven to 350°.
Combine all dry ingredients in a good food processor (I use my vitamix!) and blend completely until smooth. Really blend well.
Add agave nectar, vanilla extract and coconut oil. Continue to blend until thick batter forms.
Stir in the chips, then pour into a well-greased 8″-x-8″ pan. Sprinkle additional chocolate chips on top (optional)
Cook brownies 16 to 20 minutes. Let cool at least 10 minutes before slicing them into squares. If they still look a bit under-cooked, place them in the fridge for an hour — or overnight — and they will firm up.
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