Chocolate-y Black Bean Brownie Recipe
Black bean brownies…surprisingly, pretty tasty. These are a great option for those on a gluten-free diet/lifestyle. They taste like fancy, healthy brownies that you would get in a gourmet supermarket. My husband and I both agreed that we would eat them again if we were looking to cut calories or doing a gluten-free diet.
Basically, what you do is replace flour with really well pureed black beans. The end texture is more along the lines of a fudgy brownie versus cake one. Flavor-wise, I tried to cover the taste of beans as much as possible, so that you ended up with something nice and chocolately. As someone who eats a ton and knows what a great brownie tastes and feels like, I can’t say that this tastes 100% like a brownie. Texture-wise, it doesn’t have the same mouth-feel as it would with flour. In addition, there is still the tiniest taste of black bean, BUT I will say that if you’re trying to go gluten-free, I don’t think you would care so much, because these brownies are still very tasty. Top with some whipped cream and you probably wouldn’t even notice the difference unless someone told you there were beans in it.
1 15.5 oz can of black beans, rinsed and drained
½ TBS baking powder
¾ cup of granulated sugar
¼ cup chocolate syrup
Chocolate chips (any kind you want)
Preheat oven to 350 degrees
In a blender, preferably a Vitamix, add in everything but the chocolate chips. Blend until everything is a nice and smooth liquid/batter.
In a brownie/cake pan, put down a piece of parchment paper in it and butter it down.
Pour in the batter.
Sprinkle the top with a layer of chocolate chips, or you can mix a bunch into the batter.
Bake for 20 minutes.
Refrigerated for a few hours so that it sets and has a fudgy texture.
Serve as is, or with whipped cream, ice cream, you name it.