Black Bean Brownies Recipe
If you think adding cooked black beans to brownie batter is bizarre, think again. The beans lend a chewy, moist texture to the treats, as well as a healthy source of protein and fiber. (Don’t worry – you won’t even be able to taste them.)
Ingredients
- 4 oz cup North Coast APPLESAUCE
- 1 tablespoon flaxseed meal ground flax seeds
- ½ cup old-fashioned rolled oats
- 1 15 oz can black beans “no salt added” or “low sodium”, if possible, drained and rinsed well
- ⅓ cup Turbinado sugar raw sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons melted coconut oil plus more for greasing the pan
- 1 tablespoon ground coffee optional
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup chopped dark chocolate
- ⅓ cup chopped hazelnuts walnuts also work
Instructions
- Preheat the oven to 350ºF.
- Grease an 8×8” baking dish with coconut oil; set aside.
- In a small bowl, stir together the APPLESAUCE and flaxseed meal.
- Refrigerate while you prep the rest of the ingredients.
- Place the oats in a food processor and grind into a fine meal.
- Add the beans, sugar, cocoa powder, coconut oil, coffee, baking powder, vanilla, salt, and APPLESAUCE-flax mixture.
- Puree until completely smooth.
- Remove the blade and stir in the chocolate chunks by hand.
- Transfer the batter to the prepared baking dish, smooth the top, and sprinkle with the hazelnuts.
- Bake until the top appears dry and the brownies pull away from the sides of the pan, about 45 minutes.
- Let cool for 15 minutes and slice into 16 squares.
Notes
The brownies may be stored in an airtight container in a cool, dry place for up to 5 days.
