Wanna hear a secret? I’ve never been a fan of black bean brownies.
I’ll put endless other weird ingredients into my sweets- tofu, spinach, and avocado to name a few- but black beans in brownies have never done it for me before. They just always tasted like, well, like they had black beans in them, and that is not a taste you want in a brownie.
Introducing the recipe that changed that.
These brownies are good. Not “good for black bean brownies”, not “good for healthy brownies”, just plain good. They’re super fudgy and rich, but also don’t have thirty thousand calories like a classic brownie recipe. Like, you could eat four of these for the calories of one “normal” brownie, but you’ll probably be satisfied with only one (or two if you’re really hungry).
And if you need anymore information to convince you that these are delicious, just know that my mom, an even greater hater of black bean brownies, ate half the batch without even suspecting there were beans hidden inside. And she said they were some of the best brownies she’d had! How’s that for a successful recipe?
Low Fat Black Bean Brownies
3/4 cup dates, pitted
1 can black beans, pitted
1/2 cup chocolate chips, melted
1/2 cup cocoa powder
1/3 cup milk
1/4 cup raw sugar (or white or brown)
2 tbsp ground flaxseed
2 tbsp coconut oil, melted
2 tsp vanilla
1 tsp balsamic vinegar
1/2 tsp baking soda
1/2 tsp baking powder
Optional: additional 1/2 cup chocolate chips to mix in
- Preheat oven to 350F. Line an 8×8 square pan with parchment paper.
- Place dates in a cereal size bowl. Cover completely with hot water and let sit 10 minutes to soak.
- Place dates and beans in the bowl of a food processor and blend until a thick mixture has formed and ingredients are incorporated.
- Add all remaining ingredients (except additional chocolate chips if you choose to use them) to food processor. Blend on and off until all ingredients are incorporated and a thick batter has formed. Stop to scrape down the sides of the machine as necessary.
- Scoop batter into prepared pan and smooth into an even layer. Batter with be thick and sticky, but try to get it as even as possible.
- Bake in preheated oven for 25 minutes. Brownies will look underdone when you take them out, but don’t worry. Allow brownies to cool slightly before moving pan to fridge to chill. Chill for at least 2 hours before slicing into 16 squares and serving. Leftovers can be stored in an airtight container for up to one week.
Mmmmm…. I could use one right now!