I like to make these and then have people guess what the secret ingredient is, they often look at me like “what are you talking about?” because they don’t taste any different from a regular brownie. It’s fun 😄
I was very intrigued when I first saw this recipe and I have some gluten free family members so I wanted to give it a try. And boy was everyone pleasantly surprised! These are delicious! They are fast to make and super impressive too. I mean, black beans? Yes!
Black Bean Brownies
1 (14 oz) canned low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon unsweetened almond milk (or dairy, skim)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of fresh coffee grounds or instant coffee
1 cup semisweet chocolate chips, divided (Hershey’s)
Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee grinds in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.