These are everything a brownie should be: moist, ‘fudgy’ and full of flavor! There is no flour in this recipe, which makes them both wheat-free and gluten-free and you can’t even taste the beans as they hide in among the chocolate chips. I’ve used both black beans and adzuki beans, which I soak over night and then cook up in a slow cooker here at home. My young friends gobble these up and I have to admit, these don’t last long here at our home!
Black Bean Brownies
2 cups black beans or adzuki beans (canned or freshly cooked at home)
3 tablespoons canola oil
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup raw cane sugar (or natural sweetener of your choice)
1 teaspoon instant coffee
1/2 cup semi-sweet chocolate chips (I use 1 cup to make this extra ‘chocolate-y’)
Preheat oven to 375 degrees F.
Blend all ingredients, except the chocolate chips, together in a mixer or blender. Stir on the chocolate chips. Transfer to a greased 8 x 8 baking pan (I also line it with parchment paper). Bake for 30 minutes and allow brownies to cool before serving. Enjoy!