Black Bean Brownies by Elaine DiRico

Black Bean Brownies – NO FLOUR

Total Time: 15m Yield: 9-12 brownies

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)

  • 2 tbsp cocoa powder (10g)
  • 1/2 cup quick oats (40g)
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or agave (75g)
  • pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  • 1/4 cup coconut or vegetable oil (40g)
  • 2 tsp pure vanilla extract
  • 2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (115-140g)

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. Stir in the chips, then pour into a greased 8×8 pan.

Top with extra chocolate chips and ccok the brownies for 15-18 minutes, then let cool at least 10 minutes before trying to cut.

If they still look a bit undercooked, and you can managed to wait, you can place them in the fridge overnight. Be careful not to overcook.

Makes 9-12 brownies.