I don’t want to take credit for this idea, as there are tons of black bean brownie/cookie recipes floating around online. I just tweaked it to my liking and took some to a gluten-free friend as a ‘Thank You’, another batch to a girls spa party with a bunch of my work-out buddies, a meeting with an unsuspecting average eating ‘Joe’ and the hubby and my parents who all exclaimed “Wow! These are good!”. They aren’t too sweet (you can adjust to your liking), and work as either brownies or cookies. I’ve baked them in a muffin tins, mini cake pans and a brownie dish. They also are a breeze to whip together in the blender or food processor, no other bowls, mixers or spoons needed.
P.S. The batter is deeeelish and some of my batches may or may not have made it to the oven….
- 1¾ cup drained black beans (I used dried beans and prepared them or about 1 can)
- ¾ cup oats (make sure certified GF for your friends 🙂 )
- ¼ cup cocoa powder
- ¼ cup coconut oil
- ¼ tsp salt
- 2 tsp vanilla
- ½-3/4 cup sweetener- start on low-end, you can add more later(I used a mix of honey or maple syrup and coconut sugar)
- 1 tsp baking powder
- Few tbl chia seeds
- chocolate chips, pecans or walnuts
- coconut or almond milk
- Preheat oven to 350
- Add everything except chips/nuts/milk to blender and blend until smooth like brownie batter. (thick and scoop-able, on the verge of pour-able) If too thick, add few tsp of milk at a time.
- TASTE. Try not to eat half.
- Adjust by adding more sweetener etc.
- Add chocolate chips and or nuts.
- Bake in sprayed muffin tin, 8 inch brownie pan or 6 inch cake pan about 15-20 min. Use a toothpick to see when centers are done.