First, they are actually healthy! Shock! I am not one of those bakers who tries to take a good thing and try to make it good for you too. If I am making cookies, I go full-fat: butter, white flour, refined sugar. The whole lot. So you can imagine my skepticism when I first saw a recipe for black bean brownies. Ordinarily I would have classified it as ridiculous and promptly moved on; however, in the last year I discovered that my body refuses to process wheat. Ever since, I have been looking for recipes that will satisfy my I-want-something-bad-for-me cravings without requiring ingredients I can’t pronounce (xanthan gum anyone?). This one fits the bill perfectly.
Secondly, they taste really good! The cocoa gives them a really chocolaty flavour without adding any fat. Cocoa can make a batter a touch dry, but the beans and banana in this one make them nice and moist without the addition of any fat. The only negative is that these brownies have a tendency to crumb so they aren’t the sturdiest brownies out there.
These brownies have honestly transformed my concept of gluten and wheat free baking. Soon I’m going to try out butter bean pound or kidney bean red velvet cake. The world of fibre, protein, and vegetable filled ‘indulgences’ has been revealed to me and I don’t think I can go back.
Honestly, do yourself a favour and make these brownies!
Makes 1 9″x9″ tin
- 1 tsp balsamic vinegar
- 1 1/3 cup black beans (a 14oz can drained)
- 3/4 cup sugar
- 1/2 cup cocoa
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 large eggs
- 1 tbsp milk
- 1 over ripe banana
- 1/2 cup chocolate chips (75g)
- Preheat the oven to 350F (180C).
- Line a 9 inch x 9 inch baking tin with parchment paper.
- Put all the ingredients (except the chocolate chips) into a blender in the order given. You don’t want the vinegar to interact with the baking powder and soda until everything gets blended.
- Blend the whole lot together. You may need to give it a stir or two to make sure everything gets blended evenly.
- Pour the batter into the prepared tin.
- Scatter the chocolate chips over the batter.
- Bake for 30-35 minutes until an inserted toothpick comes out clean.
- Leave to cool (it will continue to cook) for at least 15 minutes.
- Serve with some banana ice cream and enjoy