Who would have thought these brownies, basically consisting of blended beans, cocoa, sugar, and eggs, would be so delicious? I know I never did. I'd read about them here and there, and finally decided to give them a try. They are absolutely fudgy and amazing! They have a great texture. What's more, they are simple to make.
If I'm going to bother making something, it's got to be healthy, so I haven't actually made brownies in a long time. This was a nice change! I've brought these brownies to potlucks, where everyone was impressed that they were eating beans. You won't taste the beans! I've also found that this recipe works great to make black bean chocolate cake pops, for the 4 year old in all of us ;)
The candied walnuts on top are a simple addition that makes them divine. Leave them out if you don't like nuts. My kids prefer them that way, but then, they are nuts ;)
You can start with canned beans, but I just cook extra beans when I make a batch of soup. After they're tender, and before adding anything to the soup, I remove the two cups of beans for this recipe. If you're using canned, I've read that it's best to rinse them so they don't have such a strong flavor. I haven't found that the beans need to be rinsed when cooked fresh.
|The batter is so good you could make it into ice cream.|
2 c cooked black beans, drained of all liquid.
2/3 c sucanat, or sugar of choice
1/3 c cocoa, or carob powder
2 tb coconut oil, or butter
3 eggs, or flax seed egg substitute
1 1/2 tb vanilla extract (try making your own!)
1/4 t sea salt
Pour into greased 8"x8" pan. Top with optional walnut topping, and bake at 350 until done- maybe 15 minutes. I stay near the oven so I can smell them, and when the top starts to crack, they're golden.
Optional Walnut Topping:
1/2 c walnuts, broken or chopped into small pieces
1 tb agave
Stir together in a bowl until nuts are coated in agave. Sprinkle over batter before baking.
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Grain-Free Black Bean Brownies
4/ 5Oleh Mellow