I don’t have the best luck with beans. As a child I absolutely HATED black beans. I forced them down to appease my parents, and ever since then I have been scarred. A few months back I decided to give black beans another chance in a new way, used in brownies. The batter was fabulous, but the product… not so much.
Score= Black beans: 2 Breeanna: 0.
But today I have finally won! What once brought tears of disgust are now tears of joy! (I know, I’m being a bit dramatic.)
Is it socially acceptable to eat all of the batter before baking it…?
Anyway, here is the recipe!
- 15.5 oz. can of low sodium Goya black beans
- 3/4 cup unsweetened cocoa powder
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 1/2 tsp. baking powder
- 2 Tbsp. melted coconut oil
- 1 1/2 tsp. vanilla extract
- 1 tsp. instant coffee in 1 Tbsp. hot water
- 1 egg
- 1/3 cup semi sweet chocolate chips
1. Preheat oven to 350 F, grease 8×8 square pan
2. Throw black beans into a colander and rinse well with cold water
3. Throw all ingredients except chocolate chips into food processor and blend until smooth
4. Stir in chips, pour into greased pan and bake for approx. 30 minutes
5. Allow to cool before cutting into 16 equal servings
NOTE: They’re delicious as is but I smeared some nutella on mine for a fun topping
Servings: 16 brownies
Serving Size: 1 brownies