Black Bean Brownies

black bean brownies

Looking for a “safe” treat for my daughter’s tummy, I found this brownie recipe. Gluten-free, AND dairy-free, and even soy-free if that’s something you’re watching. No flour at all. It’s a weird little recipe, and doesn’t seem like it should work, but it DOES, and it’s GOOD. No, they’re not Ghirardelli double-fudge brownies. But they’re tasty and addicting and kind of good for you, so does it matter what’s in them?

Go make them!

black bean browniesOr

Original recipe can be found here

  •  2 (15.5 ounce) cans black beans, rinsed and drained
  • 6 eggs
  • 6 tablespoons vegetable oil
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup white sugar
  • 1 teaspoon baking powder
  • chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 9×13 baking dish.
  2. Drain black beans in a colander, and rinse under running water until water runs clear.
  3. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture, and press them in a bit.
  4. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
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One Response

  1. Would have never thunk it. Totally want to try ’em. Two of the three of us are not big chocolate fans, but I am pretty sure the third will compensate.

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