I’m a huge fan of unusual ingredients when it comes to recipes with chocolate in them. I’ve already made avocado brownies, so why not try black beans?
I was a tad skeptical before I tried this recipe. I never would have expected black beans and chocolate to go together so well, but they sure do!
These brownies have lots of protein, which makes them a great treat for vegetarians who might be lacking a bit of protein… and by that I mean me!
The delicious brownies are:
full of protein
the perfect dessert
- 1 (15 ounce) low sodium black beans, rinsed and drained
- 1 Tablespoon vanilla extract
- 2 Tablespoons pure maple syrup
- 1 large egg
- 1 large egg white
- 3 Tablespoons coconut oil, melted
- ¾ cup unsweetened cocoa powder
- ⅓ cup whole wheat flour
- ½ cup coconut sugar
- 1½ teaspoon baking powder
- optional: ⅓ cup dark chocolate chips or walnut pieces
- Preheat oven to 350 degrees F. and grease an 8x8 baking pan.
- In a food processor, blend black beans until smooth.
- Add vanilla, maple syrup, egg and egg white. Blend until smooth.
- In a small heat-safe bowl, melt coconut oil in microwave or preheated oven.
- Add to food processor and blend until combined.
- Add remaining ingredients (not including optional add-ins) and blend until smooth and combined. (Scrape sides as needed.)
- Transfer to baking pan and use a spatula or flat surface to level the top.
- Bake 15-18 minutes, or until top is hardened.
- Let cool at least 10 minutes before cutting.
- Store in pan, covering the top with tin foil or plastic wrap.
* You can sub white flour for whole wheat flour.