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At the Apologia Twitter party last night, my mention of black bean brownies caused quite a stir. I had multiple requests for the recipe. Rather than emailing everyone separately, I decided to post it here for all to see.
Black Bean Brownies
- 1 1/2 cups of black beans (if using canned, 1 15 oz. can) rinsed and drained
- 3 eggs
- 1/3 cup butter, melted (or butter substitute if dairy-free)
- 1/4 cup cocoa
- 2 teaspoons vanilla
- 3/4 cup sugar
- a pinch of salt
- 1 cup chocolate chips
Preheat oven to 325 degrees. In a food processor or blender puree the black beans, eggs, butter, cocoa, vanilla, and sugar until smooth. Stir chocolate chips into the batter and spread into a greased 8×8 pan. Bake for 35-40 minutes.
{This recipe was adapted from Lynn's Kitchen.}
We like these because that are gluten-free/dairy-free and so easy to make. (Butter is ok here, but not other dairy.) I use Trader Joe's cocoa, vanilla, and chocolate chips, which are all GF and DF. Josh says that he can tell that there are black beans in them, but I cannot. The texture is very fudge like, so don't expect cake like brownies if you make these. They can be made without the chocolate chips, but make sure you put in the full amount of sugar. You could back off on the sugar a bit when using the chocolate chips.
On the black beans, I put two pounds of black beans in the crock pot and let them simmer all day. I then place rinsed 1 1/2 cup portions into baggies and freeze. I pull out a baggies in the morning or the night before if I'm planning to make a batch of brownies the next day. I've also frozen larger portions successfully in mason jars. A quart size jar holds about 3 cups of beans. When I do that, I keep a jar in the fridge for brownies and for lunches.
Yummy! Enjoy your brownies!
