Surprisingly, they don’t taste healthy and are difficult to distinguish from a classic dark chocolate brownie.
Gluten free, with options to leave out butter, & conventional sugar.
Excellent motivation for kids to polish off a plate of veggies and dip before diving into the tray of brownies.
1 (19oz) can of black beans (well rinsed)
1/4 c vegetable oil
1/2 c unsweetened cocoa
3/4 c coconut sugar or Sucanat (conventional sugar works just as well)
3/4 tsp baking powder
1/4 tsp baking soda
2/3 c baking chocolate + chocolate chips (I use about 1/2c chips + 2 oz baking)
1/2 c coconut oil/butter
1 Tb vanilla extract
(2/3 cup of walnuts)
1+ 1/4c icing sugar
1/4 c cococa
2 Tb coconut oil/butter
1-2 Tb water
with mixer combine until smooth. spread onto brownies.
Preheat oven to 350.
Combine beans, eggs, oil, in food processor. Blend until foamy and well combined.
Add cocoa, sugar, baking powder & soda and ‘pulse’ together.
Melt together butter and baking chocolate over low heat or in microwave, stir vanilla into chocolate then add to food processor. Pulse again, till well combined and uniform.
If using, stir in by hand (walnuts) another handful of chocolate chips.
Bake in a greased & dusted (with cocoa) 9×13 pan for 35-40 min.
once cool, cover with frosting.
Also works well as “1-bite” brownies, baked in a mini-muffin tin, frosting can be piped on top of, or into center of bite-sized brownies while still warm.
They taste best when there is at least a little bit of butter and brown sugar used, but even without they were a hit among big and little.