I made the brownies for Wednesday Bible Study and only told my hubby what I was making. He LOVES chocolate (especially brownies) and was looking forward to trying it out, even though it sounded quirky. So, when the time came to pass out the brownies... I could barely contain myself. I tried some earlier and could not believe how delicious it was. After they all tasted it and started raving on the texture and rich taste... I told them.
Wow, the looks on their faces was PRICELESS! They could not believe that something so yummy, rich and moist could have black beans in it without the "beany" taste. The amazing texture and moisture is actually from the pureed beans. If I had time I would've made a mint sauce or homemade vanilla ice cream to go with it. I had to keep some of the brownie away from my hubby because he couldn't stop eating it. Obviously, I will have to make it again soon :o)
For BEST results: Put brownies in refrigerator for several hours or preferably overnight. The flavors improve when cold and it will sliced better. You can used natural coffee substitute, but if you can't find any or have gluten-sensitivities... instant coffee works great.
Fudgy Rich Black Bean Brownies
- 2 cups black beans, well drained (15 oz canned is fine)
- 1/4 cup cocoa powder
- 4 large eggs
- 1 Tbsp. vanilla extract
- 2 Tbsp. instant grain coffee substitute
- 1/4 tsp. sea salt
- 1 cup honey
- 1/2 cup melted butter, coconut oil or combination
- 1 cup chopped pecans, walnuts, almonds or nut of your choicePreheat oven to 350 degrees. Oil or butter an 8x8 baking dish or cake pan (if you want it thick like mine) OR 11 by 18 inch baking pan (if you want it thinner).Combine the black beans, cocoa powder, eggs, vanilla, instant coffee, sea salt and honey into the Vita-Mix. Blend till smooth, the batter should be thick and will be kinda soupy.Pour mixture into a bowl. Add butter/coconut oil and nuts. Mix well and pour into prepared dish or pan. Bake 30-45 minutes, or until the brownies are set. If you press your finger in the middle, it should make a little dent. Don't overbake!Let it cool (and preferably refrigerated) in the pan completely before cutting and serving.NOTE: I did not do this, but you can line your baking pan with parchment paper and lightly oil it for ease of use.OPTIONAL: If you love the rich flavor and want to make it even more richer: add 1/2 cup semi-sweet chocolate chips.