Hey Friends! How’s it goin?
A couple months ago I bought a food processor. I had grand ideas of making amazing things in my food processor: dips, sauces, soups, doughs, nut butters and of course black bean brownies.
Then I realised that most of those things require real food processors, not the small ass food chopper I bought. I made a half-hearted attempt at salsa a couple weeks ago that was a bit of a flop. So I promptly shoved the food chopper out of my mind and into the back of the cupboard.
Until last weekend.
I saw a picture of black bean brownies while trolling pinterest and could not rest until I had attempted it myself.
So I searched and searched for a recipe for black bean brownies that didn’t require a food processor. Of course I had no luck, because who really wants whole, un-processed black beans in their brownies? 😕
Eventually I decided to take matters into my own hands and risk yet another cup of peanut butter. Because, unless they’ve got prunes in them, brownies are not complete without peanut butter. Even if they’re black bean brownies or brownie pancakes 😀
The end result?
Mouth-gasm Really happy taste buds 😉
Texture-wise, these black bean brownies are an awesome balance between fudgey brownies and chocolate cupcakes.
And oh the taste. It was all about that chocolate peanut butter goodness that has somehow become my life 😀
I literally devoured two of these as soon as they came out the oven and then had to force myself to stop and take pictures.
And I’m already thinking about when I’ll be making them again. Definitely not one of those recipes you only make once!
- 1 can black beans, drained and rinsed
- 2 tsp cocoa powder
- ⅓ cup crunchy natural peanut butter
- ½ cup partially ground rolled oats*
- 2 eggs
- ½ cup pure maple syrup
- 1 tsp vanilla
- 1 tsp baking powder
- ½ cup semi-sweet chocolate chips
- a pinch of salt
- Optional: chopped nuts and more chocolate chips for topping or other additional mixins
- Preheat oven to 325C
- Grease 12 cups in a standard sized muffin tin and set aside
- Puree black beans in food processor for about 2-3 minutes until mostly smooth**
- Transfer pureed black beans to a large bowl and add everything except the chocolate chips
- Mix until well incorporated. If the batter is too thin, add up to ¼ cup more oats
- Fold in chocolate chips and any additional mixins
- Evenly distribute batter into muffin tins, about ⅔ full
- Top with nuts and chocolate chips is desired
- Bake for about 15 - 20 minutes or until the brownies pass the toothpick test
- Let cool for 20 - 30 minutes before removing carefully from the tin
**You might be able to use a blender for this as well but the texture and taste of the brownies may change
What about you?
Have you ever had or made black bean brownies before?
What other things do you substitute in your brownies?
Share in the comments below!
p.s. I just wanted to thank everyone who shared thoughts, opinions and advice about the rebrand I’ve been considering. I haven’t made a decision wither way but I definitely appreciate all the kind words 🙂 – Giselle