Sunday, October 16, 2011

Over-the-Top Black Bean Brownies

OH. MY. GOOOOOODNESS!! These brownies are seriously out of this world, delicious!! Slightly adapted from the book, Idiots Guide to Plant Based Nutrition by my great friend Julieanna Hever MS RD, I am hoping my husband doesn't devour them all by tomorrow morning.

And yes, they contain an entire can of black beans! Once you make these chewy, moist, super chocolaty pieces of heaven, they will become a staple in your house.


1 15oz can no salt added black beans, drained & rinsed
3/4 cup grade b maple syrup
1/2 cup agave nectar
2 TB ground flaxseeds
1 TB vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 cup unsweetened cocoa powder
1 TB instant coffee
3/4 cup whole wheat pastry flour
1 cup semi-sweet chocolate chips

Preheat oven to 350 and prepare an 8x8 pyrex dish with cooking spray. Combine black beans, maple syrup and agave into a food processor and pulse for about 45 seconds or until very smooth. Add flaxseeds, vanilla, baking powder, baking soda, instant coffee and cocoa powder and process for another 30 seconds. Add whole wheat pastry flour and pulse for another 10 seconds until just combined

Transfer mix into a bowl and stir in the chocolate chips and walnuts. Pour batter into your prepared baking dish (try not to eat it all on the way in) and bake for 30 minutes.

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