Black Bean Brownies
16 portions
60mCut out most of the flour and swap in black bean puree. You'll barely notice the difference.
What you will need
½ cup AP Flour
⅓ cup Cocoa Powder
1 tsp Kosher Salt
1 tsp Baking Powder
14 oz. canned Black Beans
½ cup Coconut Oil
2 Eggs
1/2 cup Cream
¼ cup Brewed Coffee
1 tsp Vanilla Extract
1 cup Maple Syrup
½ cup Almond Butter
(Nutritional facts 353 calories, 21.71 g fat, 33.83 g carbohydrates, 7.21 g protein, 177 mg cholesterol, 437 mg sodium)How to cook
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Preheat oven to 350°F
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Place the flour in a large mixing bowl.
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Add the cocoa powder.
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Add the salt.
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Add the baking soda. Whisk to disperse the ingredients evenly.
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Strain and rinse the canned black beans. Put them in the hopper of a blender or a food processor.
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Add coconut oil. Blend to a puree.
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Crack the eggs into another large mixing bowl.
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Add the cream.
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Add the brewed coffee.
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Add the vanilla.
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Add the maple syrup.
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Add the almond butter.
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Add the black bean puree. Whisk it all together.
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Whisk the wet puree into the dry ingredients, mixing until smooth.
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Spread the batter in a large rectangular baking pan. I recommend lining the pan with parchment to make these easier to remove after baking.
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Bake for about 30 minutes, or until the surface is cracked and the brownies are cooked through. These brownies do tend to be very gooey and moist.
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