For my birthday this year I made black bean brownies as an experiment. After searching through numerous recipes looking for one that was simple, and that might actually work, I found one that looked promising. I honestly don’t remember where I got the original recipe, but I adapted it based on my pantry supplies. I even made a carob version that was delicious, but will need revision before I post it here. This recipe is full of sugar, I admit that, but it is also a delicious brownie that seems like a better choice for me rather than using any flour.
1- 15oz can of black beans, rinsed and drained
1/2 cup semi-sweet chocolate chips, divided
3 Tablespoons Safflower oil or Avocado oil
3/4 cup packed brown sugar
1/2 cup cocoa powder
1/2 tsp vanilla powder (GF) or 1 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp salt
Preheat oven to 350°. In a food processor blend beans, oil and 1/4 cup chocolate chips and process until blended. Add the eggs, brown sugar, cocoa powder, vanilla, baking powder and salt and process until smooth. Spray 24 mini muffin cups with oil, you will have big mini muffins or you will have a little extra batter. Top with the rest of the chocolate chips. Bake for 10-15 minutes until toothpick in center comes out clean. Allow them to cool and serve. They keep without refrigeration in an airtight container for several days. The best part is watching people react after you tell them they just ate beans!