Yes, brownies for dinner.
I recommend that you eat them hot, right out of the pan…
Are you ready for the justification?
It’s dinner and dessert IN ONE because they’re black bean brownies.
Doesn’t sound appetizing? Your impression is wrong! They are just as delicious as they look and they’re most likely the healthiest brownie you could eat. I can’t think of a reason to make regular brownies ever again. The black beans take the place of flour, so they’re gluten-free. As soon as Pete walked in from work, I eagerly stuffed one in his mouth. He thought they were a chewy, gooey regular brownie and was appalled to hear that they were made with beans. Pete is now converted and is officially a proud black bean brownie lover.
Black Bean Brownies
Adapted from a WholeFood’s recipe
- 1 (15 oz.) can of black beans, drained and rinsed
- 1/2 c. sugar
- 2 large eggs
- 1/3 c. butter, melted
- 1/4 c. cocoa
- 2 tsp. vanilla
- 1/4 tsp. salt
- 1/2 c. chocolate chips
- 1/3 c. roughly chopped walnuts
Drain and rinse black beans as throughly as possible. Add beans and melted butter into the bowl of a food processor. Blend until smooth. Add in cocoa, vanilla and salt and blend until completely pureed. Gently stir in chocolate chips and walnuts then pour into an 8″x8″ pan sprayed with non-stick spray. Bake at 350 for 30 minutes. Cool completely before cutting. Unless you’d like to dig in with your hands like I did…