Saturday, February 15, 2014

Coconut Black Bean Brownies

Come on, you know you want to try one.  My kids did, even though they saw the beans go in!

Despite how they smell prior to baking, these brownies are surprisingly delicious, decadent and satisfying.  I personally don't think you can find a simpler - or better - way to make flourless brownies.  I used this base recipe from Nature's Nurture Blog, and made some minor modifications, including doubling the recipe (if you're going to go through the trouble of blending the beans, you might as well make enough to fill a 9x13 pan...just sayin'.).  Take a walk on the wild side and give these a try - you won't be sorry, I promise!  I think I'm going to have one right now...

Coconut Black Bean Brownies

2 cans black beans, drained and rinsed
1 cup sugar
4 large eggs
1/2 cup virgin coconut oil
1/2 cup cocoa powder
4 tsp. vanilla extract
1/2 tsp. salt
1/2 cup coconut flakes
1/2 cup semi-sweet chocolate chips (plus more for sprinkling)

Directions: Preheat oven to 350 degrees Fahrenheit.  Prepare a 9x13 inch baking pan with cooking spray.  Place all ingredients in a blender or food processor and blend until smooth.  Pour into a baking pan, smooth the top, and sprinkle with additional chocolate chips.  Bake for approx. 30 minutes or until the brownies pass the toothpick test.

*Note:  I keep these refrigerated.  They also freeze well.*

1 comment:

  1. I've heard of baking brownies using black beans before. I love the little chips poking out of the top.Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!