Black Bean Brownies

These Black Bean Brownies, like the majority of my recipes, are the product of several (and sometimes countless) attempts in the kitchen. I could make it easy on myself, look things up, and follow along, but what’s the fun in that?! After a few food fails, this brownie blend provided the familiar flavors, texture and tone even with utilizing flour alternatives: black beans and oat flour! The fittingly fibrous treat was an appreciated endeavor that I had to share. Enjoy!!

Ingredients

Servings: 26 Brownies

Prep Time: ~25 min

Brownies

15oz Black Beans, Low Sodium, Pureed

2 Tbsp Butter, unsalted, melted

1/4 Cup Brewed Coffee

1 Egg

4 Squares Baker's Chocolate, Unsweetened

2/3 Cup Butter, unsalted

1 Cup Sugar, granulated

1 1/4 Cups Oat Flour

1 Tbsp Baking Powder

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Cup Mini Chocolate Chips

Topping, Optional
1/4 Cup Pecans, crushed

1/3 Cup Mini Chocolate Chips

Preheat oven to 350 degrees.

Brownies - Drain the black beans and process with melted butter, coffee, and the egg until smooth; mixture will appeared speckled. In a small saucepan, melt the chocolate and butter. Remove from the stove and mix with the sugar. In a large mixing bowl, combine chocolate mixture with the remaining ingredients and allow to cool to room temperature. Fold in the chocolate chips. Pour the mixture into a greased 13 x 9 baking pan. Bake at 350 degrees for 35-40 minutes, or an until inserted knife comes out clean. Note - add the topping prior to baking, if desired for the recipe.

Topping (optional) - Crush the pecans and toss with the chocolate chips. Sprinkle evenly over the brownie mixture before baking. Bake as instructed above: 350 degrees for 35-40 minutes, or an until inserted knife comes out clean.