I can feel you rolling your eyes at this recipe…but let me explain. A while back, my personal trainer buddy, Jamie, was raving about a brownie she’d tried that was made with black beans. Jamie likes to talk about food when I train with her — especially while I’m doing evil burpees or chin ups. She calls it “motivation.” I was intrigued by the possibility of a brownie that might be relatively healthy, and thus make me feel less guilty about eating the entire pan. I started experimenting, and I’ve come up with a black bean brownie recipe that is delicious AND nutritious. And if I haven’t sold you on this idea yet, further proof of their deliciousness is that my kids love these brownies (and I will NEVER tell them that they’re made with black beans.)
- 1 can black beans, drained and rinsed (one 398 ml can, drained)
- 1/4 cup cocoa powder
- 1/2 cup oats, ground to a fine powder (you can use a blender for this)
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1/2 tsp baking powder
- 1 cup chocolate chips plus more for sprinkling
- Preheat oven to 350F and grease a 9×9 baking pan with non stick spray.
- Using a food processor, combine all ingredients except chocolate chips. Blend until completely smooth. This may take a few minutes.
- Using a wooden spoon, stir chocolate chips into batter.
- Pour batter into prepared pan and sprinkle a few chocolate chips on top.
- Bake for 15-18 minutes. Let brownies cool completely before slicing.
*Yield: 9-12 brownies