There are some days when I have my usual salad for lunch but then by about 3pm I’m craving some sort of baked good. This baked good is preferably healthy and light but also satisfying, usually centered around chocolate or oats. I had been wanting to make black bean brownies ever since I found out they exist, so one of these afternoons offered the perfect opportunity to give them a try. This recipe is great (adapted from Show Me The Yummy) because it’s so satisfying and is made with rich, dark chocolate. The brownies come out perfectly: fudgy, moist, purely delectable. They’re sweet but not too sweet and are flourless and gluten free. They could also be vegan if you use a flax egg! Serve with your favorite type of milk or slather with almond butter and enjoy!
Recipe for Black Bean Brownies
- 1 can black beans
- 1 tbs rice vinegar
- 1/2 cup pumpkin purée
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup cocoa powder
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/3 cup brown rice syrup
- 3 tbs pure maple syrup
- 3 tbs melted coconut oil
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup dark chocolate chips or chunks (I chopped about 1lb or dark chocolate)
1. Preheat the oven to 350º F and spray a large glass baking dish with coconut oil.
2. Add all of the ingredients except the dark chocolate to a high powered blender and blend to combine thoroughly.
3. Fold in the dark chocolate and mix.
4. Pour the batter into the baking pan and bake for 25 minutes. Let cool and enjoy!
Note: The brownies should be fully cooked upon removal from the oven… to the point where you can sample them straight out of the pan like I did! Depending on your oven temperature, let the brownies cook for more or less time and remove when a toothpick can be inserted and come out clean.