black bean brownies

Don’t let the title of this recipe fool you, dears. I promise, this is a winner.

I like to think of these particular brownies as the perfect balance between healthy and indulgent. There are times in life, certainly, when nothing beats a full on, calories-don’t-count kind of dessert, but there are also times when sometimes you want to be a little bit more mindful.

Enter these brownies.Β The rich cocoa powder brings depth of flavor, the maple syrup adds the perfect amount of sweetness…and then there’s the black beans! These little gems are what brings the “fudge factor”, if you will, into this recipe. Thick and creamy, they elevate a rather simple list of ingredients into something amazing. So rich, when you bite into these, you’ll think you are eating the most decadent and gooey brownie you’ve ever tasted.

The black beans also provide a great nutritional punch. A one cup serving sets you back only one gram(!) of fat. Low in saturated fat, cholesterol, and sodium but high in fiber, iron, magnesium and manganese – let’s talk about a vitamin powerhouse! Not to mention the 15 grams of protein in there as well. You won’t need to cut a big slice from the pan in order to feel satisfied…but I won’t be upset if it does end up on the slightly larger side.

Before I forget, there is also the fact that this recipe is essentially a one-bowl wonder. That is a treat in itself, no? Because who wants to be doing dishes when there’s the alluring aroma of freshly baked brownies sitting on your counter…not this girl, that’s for sure.

~~~

Black Bean Brownies {recipe modified from Chocolate Covered Katie’s recipe}

I doubled the recipe so the amounts listed below reflect that – if you want to use the original size, simply halve everything

3 C. black beans, drained and rinsed very well (2 15-ounce cans)

4 tbsp. cocoa powder (I use a Dutch processed)

3 C. quick oats

1/2 tsp. salt

1 tsp. baking powder

1 tbsp. freshly ground coffee (espresso powder would also work well)

2/3 C. pure maple syrup or honey (I went half and half)

4 tbsp. turbinado sugar (regular granulated sugar will work fine, if that’s what you have on hand)

1/2 C. peanut butter

4 tsp. pure vanilla extract

1/2 C. peanut butter chips

1/2 C. chocolate chips (I prefer a semi-sweet variety)

To make the brownies:

Preheat oven to 350 F.

Combine all ingredients except chips in a good food processor, and blend until completely smooth. Blend very, very well.Β A blender can work if you don’t have a food processor, but the texture is much better when a food processor is used. It results in a smoother, creamier batter.

browniebowl

{Photo courtesy of Chocolate-Covered Katie}

Pour into a greased 9 x 13 pan. Sprinkle on the chocolate chips and peanut butter chips, then push down slightly into the batter.

Cook in the center rack for 20 minutes, then let cool at least 10 minutes before trying to cut. When tightly covered, these brownies will last several days in the refrigerator.

black-bean-brownies

{Photo courtesy of Chocolate-Covered Katie}

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