| Servings | Prep Time | Cook Time |
| 12brownies | 10minutes | 18minutes |
| Servings | Prep Time |
| 12brownies | 10minutes |
| Cook Time |
| 18minutes |
Ingredients
- 1 1⁄2 cup black beans (1 15-oz can, drained and rinsed very well)
- 2 tablespoons cocoa powder
- 1⁄2 cup quick oats (gluten free)
- 1⁄4 teaspoon salt
- 1⁄3 cup maple syrup or agave nectar (or honey for non-vegans)
- 2 tablespoons sugar (or omit and increase maple syrup to 1/2 cup)
- 1⁄4 cup coconut oil (or vegetable oil)
- 2 teaspoons pure vanilla extract
- 1⁄2 teaspoon baking powder
- 1⁄2 cup dairy-free chocolate chips (up to 2/3 cups)
Servings: brownies
Units:
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Ingredients
Servings: brownies
Units:
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Instructions
- Preheat oven to 350 F.
- Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. If you don't have a food processor, a blender can also work.
- Stir in the chips, then pour brownie mix into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.
- Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up
- Makes 9-12 brownies.
Recipe Notes
You can also use dried black beans soaked overnight and boiled. Use a heaping cup and half.
