Black Bean Brownies

To end the work week, I'd like to share a new favorite recipe-- Black Bean Brownies! I received this from a good friend, Tricia. (I think she found it in a recipe book published on Kitchen Stewardship).

What I like about this recipe:

It contains all natural, good-for-you ingredients. They make a great snack and satisfy chocolate cravings in a healthful manner.

I modified the recipe to suit my personal taste.

Pre-heat oven to 350 degrees and grease an 8x8 (7x11 might work too) baking pan.

Ingredients: 

About 2 cups of soaked/cooked black beans (or 1 can of black beans)

¼ t salt (if using canned beans, omit the salt)

3 eggs

1/2 C cocoa powder (I used Hersey dark chocolate)

1/2 t vanilla

1 C honey (more or less, to taste. Experiment with other sweetener if preferred)

1/4 C melted butter or coconut oil (learn about the benefits of butter or coconut oil!)

1/4 C pureed pumpkin (make your own or use a can-- I used a can)

1/2 t baking powder

Optional: 

¼ t peppermint extract (gives the brownies a mint flavor)

Mix-ins: miniature chocolate chips, nuts, shredded coconut, whatever you like!

Using a blender, combine black beans, salt (if needed), eggs, cocoa powder, vanilla, honey, melted butter or coconut oil, pumpkin, and peppermint extract (if using). Blend until smooth.

Pour contents into a mixing bowel and whisk in the baking powder. Transfer to a baking pan.

Sprinkle any mix-ins on top of the batter (most will naturally sink into the batter).

Bake for about 20-25 minutes or until top springs back when lightly touched.  

Allow to cool (until the pan is not longer hot the to touch). Cut into squares and enjoy! I like wrapping each brownie in plastic wrap and freezing them-- they taste yummy when frozen!

What do you think? Are they good?

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