Black Bean Brownies

A surprisingly delicious and fudgy brownie where black beans replace flour. The trick: serve them first, then reveal the secret ingredient!

Ingredients

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tablespoons cocoa powder (10g)
• 1/2 cup quick oats (40g)
• 1/4 teaspoon salt
• 1/3 cup pure maple syrup, honey, or agave (75g)
• Pinch uncut stevia OR 2 tablespoons sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g)
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon baking powder
• 1/2 cup to 2/3 cup chocolate chips (not optional — omit at your own risk!)
• Extra chocolate chips for topping (optional)

Instructions

• Preheat oven to 350°F. Grease an 8x8 inch pan.

• Combine (1 1/2 cups) drained and well-rinsed black beans, (2 tablespoons) cocoa powder, (1/2 cup) quick oats, (1/4 teaspoon) salt, (1/3 cup) maple syrup, sweetener of choice, (1/4 cup) oil, (2 teaspoons) vanilla extract, and (1/2 teaspoon) baking powder in a good food processor.

• Blend until completely smooth. Really blend well — the texture and taste will be much better with thorough blending. A blender can work if you must, but a food processor is recommended.

• Stir in (1/2 to 2/3 cup) chocolate chips by hand.

• Pour batter into the greased pan. Optionally sprinkle extra chocolate chips over the top.

• Bake for 15-18 minutes.

• Let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, place them in the fridge overnight and they will magically firm up!

Notes

• Rinse the black beans very well to minimize any bean flavor
• A food processor gives much better results than a blender
• The chocolate chips are essential — they help mask any residual bean flavor and add the right fudgy texture
• Don't skip the cooling time — they firm up significantly as they cool
• In all the times this recipe has been served, no one who didn't know beforehand has ever guessed the secret ingredient!