Black Bean Brownies
Happy April Fools! If you think I'm joking that there are black beans in this recipe then you should keep reading because it's the base for this delicious, chocolatey dessert.
I love making this recipe and having people taste them before telling them about the beans. My uncle HATES black beans and he ate at least 3 of them. He had no clue there were beans in them and kept asking for more!
After I tell someone they are eating beans they seriously can't even believe it!
1 can (15oz) Organic Black Beans (no salt added) drained & rinsed
1/2 cup honey
2 TB butter
1 TB vanilla
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
3 TB almond butter (or peanut butter)
Optional: Chocolate Chips to sprinkle on top - we LOVE & use Enjoy Life Vegan Mini Chocolate Chips.
Optional: Top with THIS dairy free, 2 ingredient BUTTERCREAM frosting!
To make this recipe vegan - use maple syrup or agave instead of honey & use flax egg instead of eggs. (Flax egg - mix 3 tablespoons of warm water with 1 tablespoon of flax seed. Let it sit about 3 minutes until it forms a gel = 1 egg).
You can either make these in a muffin tin or in a 8 x 8 pan.
Set your oven to 350 degrees.
Drain and rinse your black beans before putting into blender. Put all ingredients into Vita Mix blender and blend until smooth.
If using a muffin tin, use some cooking spray and pour batter about 3/4 the way to the top. Sprinkle your vegan chocolate chips on top. Bake at 350 degrees for 18 minutes in muffin tins.
If using an 8 x 8 pan, line with parchment paper or spray with cooking spray. Pour the batter in and bake for 35 minutes.