I love all things chocolate so there is absolutely no such thing as saying no to brownies. After seeing many post and pictures of different types of brownies and desserts made out of different things such as avocados, dates, and even beans I decided to give in and try. As a self proclaimed “Brownie expert” it was very hard for me to imagine black bean brownies being or tasting anything like a regular brownie other than the color.
The idea of me attempting to make these brownies came along when I was searching for different treats to make for the Super Bowl weekend. It started off as a recipe to take up time and ended up becoming one of my favorite ways to make brownies!
- 1-15 oz. can black beans drained and rinsed
- 1/2 cup cocoa powder
- 1/3 cup granulated sugar, whatever kind you like, coconut, organic white sugar
- 1/4 cup canola, coconut oil, or ghee
- 1/4 cup unflavored soy, almond milk, or regular milk ( I used Vanilla almond milk)
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- Walnuts (optional)
- 1/4 tsp. salt
- 2 tbsp. creamy natural peanut butter, or more, if you like
- 1/4 cup baking chocolate chips
Preheat oven to 350°. Lightly oil an 8 inch x 8 inch baking pan.
Place beans, cocoa powder, sugar, oil, milk, vanilla, baking powder and salt into a food processor bowl or blender and blend until completely smooth.
Spread batter evenly into prepared pan. Distribute a few dollops of peanut butter on the top of batter and swirl with a knife or chopstick. Sprinkle with chocolate chips and pieces of walnut.
Bake until a toothpick inserted into the center comes out clean, about 25 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven and transfer to a cooling rack. Allow to cool completely before cutting and enjoy!
With love and a pinch of salt,