I’ve always been suspicious of double chocolate brownies made with black beans. In times past they always tasted of beans, no matter what someone claimed. I think the real issue is the brownies were flourless and bound with eggs. These double chocolate brownies are held together with oat flour and it produces a cake like brownie. Don’t fear it! You will love them. You will find it hard to not indulge. Note: chill the brownies and serve cold. You will be rewarded for your patience.
Double Chocolate Brownies
- 1 15-ounce can black beans, rinsed and drained
- ½ cup pure maple syrup
- ¼ cup coconut oil, melted
- 2 tsp pure vanilla extract
- ½ cup oat flour
- 2 Tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup mini chocolate chips
Preheat oven to 350°, oil a 8×8 glass baking pan.
Add all the ingredients except for the chocolate chips to a high-speed blender. Process until smooth, tamping often. (If you don not have this, use a food processor)
Stir in the chocolate chips by hand.
Scrape into the prepared baking pan and smooth out. If you would like, sprinkle on an additional 2 Tablespoons chips on top.
Bake for about 18 minutes. Let cool on counter, slice into bite size pieces.
Cover and put in refrigerator for a few hours before enjoying.