These decadent, fudgy brownies have a secret ingredient. And no, it's not what you're thinking despite Seattle's liberalism. It's black beans. I know, right? Don't put something healthy in my brownies. But actually, the black beans lend just the right texture to give these brownies a rich, chocolatey flavor and a chewy and gooey texture. And they come together in a cinch.
Here's the recipe.
Decadent Brownies
Ingredients
1/2 cup coconut oil
1 15-oz can black beans with bean brine (don't drain!)
1 1/4 cups granulated sugar
1 cup dairy-free dark chocolate chips
1/4 cup cocoa powder
1/2 cup all purpose flour
1 tablespoon ground flax seeds
1 tablespoon corn starch
Preheat the oven to 350 degrees. Spray an 8" square glass baking pan with vegetable cooking spray.
Combine the coconut oil and the black beans. Blend until smooth.
Add the sugar and chocolate chips. It will be a bit grainy, but blend for about 30 seconds to break up the chocolate chips.
Add the cocoa powder, flour, ground flax, and cornstarch. Blend until smooth--about 1-2 minutes on high, stopping every 30-40 seconds to scrape down the sides.
Pour the brownie batter into the prepared pan and bake 40-45 minutes, or until a toothpick comes out clean when inserted in the middle.
Once the brownies are done, cool completely and then cut and serve. Store leftover brownies in an airtight container for 3-5 days.
This recipe was adapted from one posted at namelymary.com. Thank you for the idea!
Here's the recipe.
Decadent Brownies
Ingredients
1/2 cup coconut oil
1 15-oz can black beans with bean brine (don't drain!)
1 1/4 cups granulated sugar
1 cup dairy-free dark chocolate chips
1/4 cup cocoa powder
1/2 cup all purpose flour
1 tablespoon ground flax seeds
1 tablespoon corn starch
Preheat the oven to 350 degrees. Spray an 8" square glass baking pan with vegetable cooking spray.
Combine the coconut oil and the black beans. Blend until smooth.
Add the sugar and chocolate chips. It will be a bit grainy, but blend for about 30 seconds to break up the chocolate chips.
Add the cocoa powder, flour, ground flax, and cornstarch. Blend until smooth--about 1-2 minutes on high, stopping every 30-40 seconds to scrape down the sides.
Pour the brownie batter into the prepared pan and bake 40-45 minutes, or until a toothpick comes out clean when inserted in the middle.
Once the brownies are done, cool completely and then cut and serve. Store leftover brownies in an airtight container for 3-5 days.
This recipe was adapted from one posted at namelymary.com. Thank you for the idea!