Black bean brownies… whaaat?! I’ve known about these for a really long time, and tried a few different versions, but I was scared to try to make them myself. The thought of a brownie that actually tastes like black beans sounds revolting, but these are so far from that. They’re ooey-gooey chocolatey goodness, decadent, not too sweet and so easy! You could even sneak in some spinach or other greens because the raw cane sugar and cocoa powder will mask the flavor of everything else. The black beans replace the flour, and after that you only need a few other ingredients. I put everything in the food processor and popped them in the oven within 5 minutes! I played around with topping a few of the brownies with almond butter and chocolate chips, but you could add it into the mixture to make it a peanut butter or almond butter cup. Yum!
I made these brownies for my husband’s 33rd birthday! It’s crazy that we’ve already celebrated six birthdays together and I feel like I’m the luckiest lady around. Happy Birthday papa bear 🙂
I’ve become a huge fan of using flax eggs as my egg replacer. It intimidated me at first, but it’s seriously the easiest thing ever, especially if you already have ground flax-seed. I use about 1 tbsp ground flax meal with 2.5 tbsp water to make one “egg”, so for this recipe I made two flax eggs. I would recommend making the flax eggs first, because they need a few minutes to thicken up. Also, give yourself enough time before hand to rinse the black beans thoroughly and let them dry before adding to the food processor. That’s really the bulk of any “prep” that you’ll be doing for these brownies! The batter shouldn’t be too runny, but also not too thick. I added a few tbsp of water to the mixture after the initial blending process to make it a little less dense.
It’s crazy that Christmas is less than a week away. Are you ready?? Do you have any presents that you still need to buy?