This tasty, healthier brownie was a hit at our recent Bring On Spring event. The UN has declared 2016 as the International Year of the Pulses to promote the nutritional & sustainable value of dry beans, peas, chickpeas and lentils as alternative sources of protein.
Recipe courtesy of http://chocolatecoveredkatie.com
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Ingredients
- 1 1/2 cups black beans, pre-cooked or canned & well-drained
- 2 tbsp cocoa powder
- 1/2 cup quick oats
- 1/4 tsp salt
- 1/3 cup maple syrup or agave or honey
- 1 pinch uncut stevia or 2tbsp sugar or increase maple syrup to 1/2 cup
- 1/4 cup vegetable or coconut oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2-2/3 cup chocolate chips
Ingredients
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Instructions
- Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.
- Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
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