On Saturday, May 7th, Healthy Edge taste tested Black Bean Brownies at Stuart's Spices (754 Clinton Avenue S.) Guests who didn't know in advance couldn't guess the brownies were made from Black Beans...and your guests won't either!
We picked up the recipe from Chocolate Covered Katie, check out her website for this and other great recipes.
Here's the ingredient list with one substitution: we used Redmond Real Salt from Stuart's in place of salt, you should try it out (Healthy Edge customers always get the 'buy 2, get 1 free' offer on all Stuart's Spices just by mentioning it.) We also opeted for the 1/2 cup of maple syrup and the vegetable oil for our recipe.
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
- 1/4 tsp Redmond Real Salt
- 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.)
- (75g) pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
- optional: more chips, for presentation
Instructions Black Bean Brownies Recipe:
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!
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