Here’s another great recipe from Big Sky Vernon Team Member Anne Crone ~ enjoy!
Black beans for dessert??? Yuck!
Don’t get me wrong, I do love beans…in my burritos! But in my brownies?? I was seriously skeptical, but also intrigued!
This recipe is courtesy of Big Sky Vernon member, Andrea S., who said her husband loved them, until she spilled the beans – no pun intended! Thanks for sharing Andrea!
Note: For best results, you’ll need a food processor for this recipe, but a blender will work if you don’t have one. It’s up to you to decide if you’ll share the secret ingredient with your family, or if you’ll keep it to yourself!
Flourless Black Bean Brownies
1 15-ounce can of black beans – drained and rinsed very well
2 tbsp cocoa powder
1/2 cup of quick oats*
1/4 tsp salt
1/3 cup of agave or honey
2 tbsp of sugar
1/4 cup of vegetable or coconut oil
2 tsp of pure vanilla extract
1/2 tsp baking powder
1/2 to 2/3 cup of chocolate chips. More for presentation. (Really now – why hold back on this vital ingredient!?!)
Preheat oven to 350F. Combine all ingredients in a food processor and blend until completely smooth. Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Bake for 15-18 minutes, then let cool for at least 10 minutes before cutting them.
If they still appear undercooked, refrigerate overnight.
*You can replace the oats with an equal amount of ground flax, rice bran, quinoa flakes or chia seeds. Ground flax has very little flavor and is likely to produce brownies that taste similar to the recipe with oats, with a slightly grittier texture. Rice bran will still taste sweet but with a chewy consistency. Quinoa flakes have a slightly nutty flavor and give the brownies a similar texture to oats. Chia seeds have a hardly-noticeable nutty flavor and create a more crumbly brownie.
Members and Non-Members Welcome!