The wheel. The printing press. Penicillin.
Throughout the history of mankind, there have been discoveries and innovations that have dramatically altered the course of civilization. Breakthroughs that demonstrate the pinnacle of human ingenuity.
I’m putting this black bean brownie recipe on that list. I mean – wholesome, vegan, gluten-free, clean, packed with nutrition…AND decadent chocolatey gooey goodness. Genius. Up there with the semiconductor. Really.
With such a radical idea, I was very skeptical at first. Kinda grossed out at the thought, if I can be perfectly honest. I’m Brazilian. I’m pretty sure my body is composed of 2% black bean. But as a dessert? And as the main ingredient? The first time I stumbled upon the recipe on Chocolate Covered Kate I figured it would be a “sneaky chef” sort of recipe, that coyly adds black beans to a standard brownie mix as a secret healthy ingredient. No sir, the bean is the star here. The first time I made these, I served to my family without divulging my little secret. After I spilled the beans (sorry, couldn’t resist), it was requested I make these regularly. It feels magical to devour a chocolate brownie 100% guilt-free. Sure, there are some chocolate chips and sweetener but it doesn’t add up to much per brownie.
I strayed slightly from the original recipe, which is fabulous. I tend to throw in a little espresso in chocolatey things, it does add more dimension. And I used dark chocolate baking chips. I plan on getting a little frisky with nuts and flax and purees or whatever else I feel like experimenting with. I’ll be sure to share any home runs. Now go raid your pantry! Report back and tell who you fooled. Oh, consequently as a side note I totally plan on making giant batch of these to serve at my 5 year old’s birthday party to a bunch of unsuspecting toddlers. Is that wicked of me?
Adapted from Chocolate Covered Katie’s Black Bean Brownies
- 1 15oz can of black beans, drained and rinsed well
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1/2 cup whole oats
- 1/3 cup pure grade-A maple syrup or agave
- 2 teaspoons stevia powder
- 1/4 cup coconut oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dark or milk chocolate chips (plus a little extra for topping, if desired)
Preheat oven to 350°. Place all ingredients except chocolate chips in a food processor or very good blender (I use a Vitamix). Blend well until very smooth and a batter-like consistency. Stir the chocolate chips in and pour into a greased 8×8 pan. Smooth the top and sprinkle with optional additional chips. Bake for 15-18 minutes. Let it cool for at least 15 minutes before cutting. It will need that time to firm up a bit.
Try not to eat the whole pan. Or eat it all. It’s BEANS for crying out loud!