I’ve made these brownies now about a gazillion times, and every time people are shocked to learn that they’re made from beans. When I make them and sell them at festivals, curious passersby will always stop and sample them. There are usually three groups of people I encounter when this happens. The Yes, I’ve heard of bean brownies before but I’ve never…; then there is the Beans? Oh wow I’ve gotta try these group; and then there is the third group, those who have tried them in the past and wave somebody new over to try them. Those people are my homies. They know a good thing when they taste it.Loaded with plant protein, fiber, superfoods, and antioxidants, these brownies are always a crowd pleaser. And did I mention they’re dairy and gluten free? Oh, and they freeze like a dream!
- 1 cup oats, ground
- 1 can (15 oz) black beans, rinsed
- 1 1/2 cups (12 oz) maple syrup or agave
- 1/4 cup (4 Tbsp) cacao powder
- 1/4 cup (4 Tbsp) coconut oil in its liquid state
- 2 tsp vanilla extract
- pinch of salt (about 1/4 tsp)
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees F.
- In a high speed blender, blend the oats until a powder is formed.
- Add the rest of the ingredients except the chocolate chips. Blend well. (*Note, if the coconut oil is solid, melt it down separately before adding it.)
- Pour the mixture into a brownie pan. (I use an 8 x 8 inch pan. If your pan is bigger, bake for a few less minutes; if your pan is smaller, bake for a little longer since your batter will be deeper.) There is no need to grease the pan.
- Sprinkle on half of the chocolate chips. Using a utensil, swirl the chips into the batter so they sink down. Then, add the remaining chocolate chips on top. Put in the oven and bake for 33-35 minutes. If you’re unsure if your brownies are baked thoroughly, stick a tooth pick or knife in, and it should come out clean, with no batter stuck to it.
- Now this step is important. Let everything cool and set before doing anything. If you try to cut into them right away, or even 10 minutes after removing from the oven, they will be soupy. Letting them sit for at least 30 minutes will ensure gooey yet solid (and still warm) brownies.