Have you ever heard of making brownies with black beans?? Whoever came up with the idea is a genius. When I first heard about black bean brownies, I imagined dry, cakey "brownies" (of course they can't be real brownies!) that were bland, beany, and, honestly....gross.
I was wrong.
They are chocolatey, just the right amount of sweetness, and absolutely the opposite of dry and cakey. These brownies come out thick and fudgy! You can't taste the beans AT ALL. You even get the little melted bits of chocolate chips throughout the brownies that make it the perfect combination with the ooey, gooey deliciousness.
Best part? They are made with whole wheat flour! No eggs! No oil!
Can I get a "whoop, whoop!"?
My husband says they taste too "healthy", but I seriously think it's all in his head since he knew BEFORE he tried one that they were made with black beans. I should have thought to try the whole "trick my husband" routine and not tell him what the ingredients were until after we ate the whole pan. :)
1 can black beans
1 1/2 c. whole wheat pastry flour
2 1/4 c. raw cane sugar
1 1/4 c. cocoa powder
2 Tbsp. ground coffee (ground very fine)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
1 c. water
1 c. chocolate chips
Preheat oven to 350 degrees.
Spray a 9x13 inch pan with nonstick spray and set aside.
Rinse and drain the black beans until the water runs clear.
*Return the beans to the can and fill with clean water.
Pour the beans and water in a blender and blend until smooth. (You don't want little bean bits. Ew.)
In a large mixing bowl, combine the flour, sugar, cocoa, coffee grounds, salt, and baking powder.
Add the pureed beans, vanilla, and the 1 cup of water.
Gently stir in the chocolate chips.
Spread into the prepared pan and bake for 35-45 minutes or until toothpick comes out clean.
Let cool completely before cutting.