BOISE, Idaho — Makes 12-16 brownies.
3 cups of black beans, drained and rinsed, 2 – 15 oz cans
4 Tbsp cocoa powder
1 cup of quick oats
½ tsp salt
2/3-1 cup pure maple syrup, honey, or agave to taste
½ cup of coconut oil
4 tsp pure vanilla extract
1 tsp baking powder
1 cup of chocolate chips (Omit at your own risk) (to keep this recipe free of refined sugar, use sugar-free chocolate chips; to keep it plant-based, use bittersweet or vegan chocolate chips)
Optional: more chips, for presentation
Preheat oven to 350F
Combine all ingredients except chocolate chips in a food processor and blend until completely smooth. Process well. You do not want any bean chunks. A food processor works best because the batter is too thick for most blenders.
Stir in the chips and mix by hand.
Pour into a prepared (greased with coconut oil and lined with parchment paper) 8×8 pan. Or, they also work well in a prepared glass pie dish, which makes triangle-shaped brownies when you cut them.
Optional: sprinkle extra chocolate chips over the top. This step increases the presentation factor.
Other optional additions: swirl ½ cup of creamy peanut butter over the top of the brownies before topping with chocolate chips.
Bake the black bean brownies 15-18 minutes, then let cool at least 1 hour in the fridge before trying to cut. The longer they are in the fridge, the more firm and cut-able they will be.
Refrigerate any leftover brownies.
Thank you to @ChocolateCoveredKatie for the recipe inspiration!
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