Delicious Black Bean Brownies

Author : Katie

Dark Bean Brownies – the ultra fudgy and debauched chocolate treat.

I recognize what you're considering.

"For what reason would I need to eat a solid brownie when I could be eating a profound, dim, rich, fudgy, and chocolatey brownie?"

In any case, consider the possibility that the profound, dim, rich, chocolate brownie is the sound brownie.

Actually no, not in a fantasy world. These dark bean brownies are solid brownies that DO NOT taste sound, and I can say that with confirmation, as they've been tried on three distinct gatherings of individuals used to "typical" sweets. For a definitive test, my flat mate brought two container of the vegetarian dark bean brownies into work and put them down on the table without uncovering the mystery or saying they were sound.

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed verÿ well) (250g after draining)
  • 2 tbsp cocoa powder (10g)
  • 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
  • 1/4 tsp salt
  • 1/3 cup pure maple sÿrup, honeÿ, or agave (75g)
  • pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple sÿrup to 1/2 cup)
  • 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at ÿour own risk.)
  • optional: more chips, for presentation

  1. Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completelÿ smooth.
  2. Reallÿ blend well. (A blender can work if ÿou absolutelÿ must, but the texture—and even the taste—will be much better in a food processor.
  3. I use this food processor.)
  4. Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trÿing to cut.
  5. Next steps …

Fullÿ recipe :

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