INGREDIENTS:

  • 1 1/2 cups of black beans (cooked and rinsed if using from a can)

  • 2 tbsp cocoa powder

  • 1/2 cup quick oats

  • 1/4 tsp salt

  • 2 tsp vanilla extract

  • 1/2 tsp baking powder

  • 1/3 cup honey (agave, maple syrup, or a mix of them is fine too)

  • 1 tbsp sugar (or omit totally, and increase your above liquid sugar choice to 1/2 cup

  • 1/4 cup melted coconut oil

  • 1/2 cup chocolate chips (and some extra for sprinkling on top)

  • 1/4 tsp cayenne pepper (OPTIONAL)

Black Bean Brownies

“EXTRA SUGGESTIONS: Tweak the recipe by adding a 1/4 of walnuts, toasted coconut flakes, or caramel chocolate chips.”
— Captain Martina

Directions:

1. Dump everything into a food processor and process until very smooth.
If you don’t have a food processor, mash the cooked black beans very well into a paste, and then stir all of it together in a bowl.

  • At this point, taste test the batter as it has no raw ingredients. If you need it to be sweeter, add some more liquid sugar of your choice.  Keep in mind, the chocolate chips will add more sweetness to your batter!

2. Add in the chocolate chips and stir with a spatula. 

3. Grease a pan (I use the wee bit of left over melted coconut oil) and dump the batter in. Smooth it down really well. This isn’t your normal batter, so it won’t change in shape so however you leave it, is how it will bake!

4. Add additional chocolate chips on the surface of the batter before baking for extra gooeyness.

5. Bake in a pre-heated oven at 350F/176c for 15-18 minutes.

If you like very gooey brownies, head towards the 15 minutes mark.
If you like firmer brownies, head towards the 18 minute mark.

6. Remove from the oven, and let it cool for at least 10 minutes before cutting.

Or just say SCREW IT! Use a spoon to scoop the brownies into a bowl. Pop some ice cream on it, or add some whipped cream or caramel sauce.

“I tweaked this recipe from chocolatecoveredkatie.com Check her site for many vegan and vegetarian recipes.”
— Captain Martina