Have you ever had Little Debbie's Cosmic Brownies? These are just like those, except with better ingredients.
This recipe is not only gluten-free and vegan, but it's made with black beans. Yup, beans in your dessert. I'm all for it (stay tuned for a chickpea cookie dough recipe)!
Black beans offer your brownies some wonderful extra fiber, antioxidants, and minerals, but they're actually what creates this magical brownie consistency.
See for yourself. Let's make 'em!
RECIPE
Makes about 15 small brownies or 7-8 average-sized brownies
Ingredients
1/2 cup quick ("fine") oats
1 1/2 cups rinsed and drained black beans
3 tablespoons cocoa powder
1/3 cup coconut sugar or regular sugar
1/4 teaspoon sea salt
1/4 cup melted coconut oil or sunflower oil
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 cup dark chocolate chips or chopped dark chocolate, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
In a high-speed blender or food processor, blend the oats until they're powdery, then add in the rest of the ingredients, except the melted chocolate. Blend for about 10-15 seconds, then slowly add in the melted chocolate while blending.
Blend the mixure together as much as you can, using a tamper to help you along the way. If you don't have a tamper or are using a food processor, pause it and use a rubber spatula to help you. FYI, the batter should be a lot thicker than traditional brownie batter.
In a lightly-oiled or parchment-lined baking dish (about an 8x8 or 9x9 inch pan), add in the batter and smooth it out with a rubber spatula until evenly distributed.
Bake the brownies for about 15 minutes. Let them cool for about 5-10 minutes before cutting them. Feel free to top them with powdered sugar or more melted dark chocolate. Enjoy!
Lots of love,
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