Black bean brownies? I heard that question a lot yesterday at opening day of the Camas Farmer’s Market. “Yes, and they are delicious,” was my reply every time. I know it’s hard to believe that you can eat food that is sweet and good while also putting something in your body that is good for you, but it’s true. The best part is, they are easy.
I will be honest – I am like a 60/40 cook, meaning I succeed in flavor about 60% of the time. I am not super great in the kitchen, but I am working toward a better percentage. I feed five people, three meals a day most days ,so I don’t want anything too complicated and I don’t want ingredients that I can’t freaking find at the store. Those five people include two teenage boys and my youngest son, Parker, who at nine, has not wanted to eat meat in his entire life. He also wants tons of sweets and carbs so it’s become my personal challenge to cook things that are healthy, give him protein, and is something he will eat. That’s why I can promise you that the recipes I share are good, they are affordable and they are pretty easy to make. Enjoy!
1 15oz can black beans
2 tbsp cocoa powder
1/2 cup gluten free oats
(I use Bob’s Red Mill Rolled Oats)
1/4 tsp salt
1/2 cup agave
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp gluten free baking powder
2/3 cup vegan chocolate chips
Recipe adaptation from Chocolate Covered Katie
Preheat oven to 350 degrees F. Then, get your cupcake tin ready with some papers.
Once that is set, grab your black beans. Open them up, pour them in a strainer and rinse them really well. You will then dump them in the food processor.
After you add the black beans, continue to add all of the ingredients EXCEPT the chocolate chips. Ground everything really well. Pour the batter into a bowl and fold in the chocolate chips with a large spoon.
Finally, drop the batter into the cupcake papers. Please feel free to fill them up since the brownie bites won’t expand much. (Even though I did these in cupcake papers, you could also do them like brownies in a flat, greased pan.)
Cook time is about 12 minutes. Now, if you are expecting to put a toothpick in and have it come out clean, sorry Charlie, doesn’t work that way with the black beans. Just check for firmness with the back of a fork and be sure they aren’t soupy in the middle. I put mine in the fridge for a few hours before we ate them just to firm them up a bit more. These will be moist and delicious – and Parker approved!