So I gave black bean brownies another shot…
And while I still think I’m searching for that amazing magnificent version where you can’t tell it’s not a butter-laden brownie (does it exist??), these are delicious in their own right.
They turned out more cakey than fudgey for me (fudgey is a huge brownie factor for me), but they were definitely chocolatey, which absolutely masked the black beans.
Sprinkles and extra chocolate chips made it all the better.
Gluten-free Black Bean Brownies
1 (14 oz) can black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon milk of choice
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground coffee or instant coffee
1/2 to 1 cup chocolate chips
Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the extra chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.