Fudgy Black Bean Brownies

So, what's the deal with these brownies? The reason for using the black beans is not only to make these gluten free, but also to add nutritional benefits (such as extra protein), as well as lowering the fat/calorie content. These brownies are also high in fiber, making them an ideal treat to munch on throughout the day. Don't shy away from these just because they are made with beans. They are husband approved (which trust me, means something). These make a fudgy brownie (not like the cake variety).

Ingredients (makes an 8 x 8 dish):
1 15 oz can black beans, rinsed and fully drained
1 cup pitted dates (loosely)
1 tsp agave nectar (optional, just adds more sweetness)
1 small banana (or 1/2 banana)
1/4 cup milk alternative
1/3 cup cocoa powder
1/2 tsp cinnamon
1/2 tsp instant espresso powder 
1/4 tsp sea salt

1/4 cup semi-sweet chocolate chips

1) Blend, or process all ingredients (except for the chocolate chips) until completely smooth. Transfer to a lightly greased 8 x 8 dish, and twirl the chocolate chips in. Bake at 350 degrees for 30-35 minutes (or until slightly firm on the top). Let sit for 10 minutes to cool, place in the fridge. These need to set, and the longer they are in the fridge, the better (even overnight). Enjoy!

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2 comments:

  1. Kara Sherwin6:42 PM

    What could I use instead of the chocolate chips? Vegan protein powder chocolate flavour? Or just more cocoa? Or would that change the consistency too much? Did you try the black bean brownies from the website I linked you to? Are these better?

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  2. Are you omitting the chocolate chips because of the sugar? Why not just use a really dark chocolate chip? Or, just don't put them in, and maybe use walnuts instead. I didn't try the black bean brownies from the site you linked me. These ones are really good. Adam and I have managed to finish one dish in one day, so...that's saying a lot!

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