After seeing numerous recipes for black bean brownies, I’ve been wanting to create my own. Or just make some in general.
Stay with me here – you can’t even notice there are black beans in the brownies. Instead of using flour, sugar, and butter, I opted for pureed black beans and chocolate peanut butter.
Light and Fluffy Black Bean Brownies
makes 1 8×8 tray
- 2 cups cooked black beans
- 1/4 c. water
- 3 T. chocolate peanut butter
- 1/2 c. cocoa powder
- 2 T. chocolate protein powder (optional)
- 1 t. baking powder
- 2 eggs
- 1/4 c. chocolate chips
- coconut oil or butter, for greasing
Preheat oven to 350F. Grease your 8×8 pan and set aside.
Puree the black beans with the water in a food processor. Add in the chocolate peanut butter, cocoa powder, and protein powder, if using, and puree until smooth.
Pour into a medium sized mixing bowl and whisk in the eggs and baking powder. Add the chocolate chips.
Pour mixture into your baking tray and bake for 25 minutes, or until done.
Let cool and cut into 6-9 slices.
Substitutions: use almond or coconut milk instead of water; use regular peanut or almond butter and add in 1-2 T. sugar/honey/maple syrup. Add in nuts, if desired.