Here's the perfect scenario-a dense, moist brownie packed with cocoa, polyphenols and bean nutrition-protein, fiber, and even antioxidants! The beans replace the grains and some of the fat in this gluten-free, egg-free brownie. I guarantee that nobody will guess the magic ingredients-black beans-in this delicious treat. What a great way to get kids (and grownups) to eat their beans.~From Plant Powered for Life by Sharon Palmer
Cuisine: American, Gluten Free, Grain Free, Vegan
Keyword: black bean brownies, easy black bean brownies recipe, vegan desserts
3tablespoonscanola oilexpeller pressed (I used expeller pressed high oleic sunflower oil)
1/2cupchopped walnutsI used pecans
Preheat the oven to 350 degrees F (180 degrees C). Spray an 8 by 8-inch baking dish with nonstick cooking spray.
Place the black beans, honey, cocoa powder, chia seeds, vanilla, canola oil, and baking powder in a blender. Process until smooth. Scrape down the sides halfway through blending if needed.
Pour the batter into the prepared baking dish.
Sprinkle the chocolate chips and walnuts evenly across the top of the brownies.
Bake for 45 to 50 minutes, until the edges pull away from the side of the pan and the brownies are firm.
Cool for a few minutes, and slice into 16 squares.
Reprinted with permission from Plant-Powered for Life by Sharon Palmer. To keep the nuts from getting too brown or burning, either stir them in to the batter, or place a piece of aluminum foil on top of the brownies half way through baking.