Black Bean Brownies
I have a serious sweet tooth, but as is with most mamas, our waistlines are not as appreciative. Am I right? I love the blog Gina’s Skinnytaste, as her very popular site (updated almost daily) is dedicated to delicious, healthy and wholesome recipes. Gina has everything from slow cooker meals, drinks, breakfast treats, vegetable side dishes and desserts.
I came across a post for “Amazing Flour-less Brownies” one day and was intrigued. The secret ingredient was…. black beans! I had remembered hearing about black bean brownies years ago when Rachael Ray’s talk show first started airing. One of Rachel’s guests made or brought black bean brownies. Rachel gave a look of almost disgust, tried them and was not shy about saying how much she didn’t think they tasted like brownies at all and all she could taste were the beans.
However, I really wanted to try them and am so glad I did. Before I began, I read the almost 200+ comments on Skinnytaste’s post and they were overwhelmingly positive. People were shocked at how good they were and how many people tried them and had no idea there were black beans inside.
I’ve made them twice no. Once, just for me and once to bring to a family dinner party. The looks on my cousins’ faces were priceless when I told them they were “Black Bean Brownies.” My cousin Jen said “oh, um… well, I’ll just have a tiny piece. I’m kind of full.” She took one bite and changed her tune. Everyone else tried one and I went home with zero brownies left. They were obviously a hit!
These brownies are seriously rich and decadent. My one big complaint (as is with most brownies) is that they fall apart when you cut them and tear at the edges. They don’t affect the taste though and if you’re looking for a healthier, low-fat, gluten-free version of a rich and chocolatey dessert, look no further.
- 1 (14 oz) canned low-sodium black beans, rinsed and drained
- 2 large eggs
- ½ cup cocoa powder (unsweetened)
- ¾ cup sugar
- ½ teaspoon oil
- 1 TBS unsweetened almond milk (or dairy, skim)
- 1 tsp balsamic vinegar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp of freshly ground coffee or instant coffee (I used instant coffee granules)
- 1 cup semisweet chocolate chips, divided (*use Enjoy Life brand for allergen free; I’ve also used Trader Joe’s chocolate chunks)
1. Preheat the oven to 350° F. Line a 9×9 inch baking pan with parchment paper and spray with non-stick cooking spray (I’ve done this with aluminum foil too).
2. Drain and rinse the black beans. Add them to a food processor and blend for a few seconds just to break them up. Add the eggs, cocoa powder, sugar, oil, milk, balsamic vinegar, soda, powder and coffee. Blend until smooth.
3. Pour the brownie batter into a bowl and fold in ½ cup chocolate chips with a spatula.
4. Pour the brownie batter into the baking dish. Sprinkle the remaining ½ cup chocolate chips onto the top of the batter.
5. Bake for 30 minutes or until a toothpick inserted in the brownies comes out clean. Allow the brownies to cool completely before cutting them.
Give these a try and let us know what you think. And if you have any tips for how to cut brownies with a clean edge, please let us know!