Black beans in your brownies? We know it sounds crazy – but we promise it works! In this recipe, the beans remove any need for flour, mixing with cocoa powder and sugar to create perfectly moist brownies. Our version is adapted from Skinnytaste.
1 14 oz can black beans, rinsed and drained
½ cup cocoa powder
¾ cup sugar
½ teaspoon oil
1 tablespoon vanilla almond milk
1/2 teaspoon cayenne
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon of freshly ground coffee
¾ cup of dark chocolate chunks
Preheat oven to 350 degrees. Coat a 9x9 in. square pan with olive oil and line with parchment paper (leave overhang for easy brownie removal.)
Set chocolate chunks to the side. Add all remaining ingredients into a blender or food processor and blend until smooth. Pour batter into baking pan and top with chocolate chunks.
Bake for 30-35 minutes – or until a toothpick comes out of the center of the brownies clean. Allow brownies to cool before removing from pan and slicing.
Serve with a nice, cold glass of almond milk!
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