Black Bean Brownies
Dec 20, 2016 | by Lisa Reynoso
Maybe you’ve heard of them. Or maybe the idea of beans in brownies is really strange. Either way, you really have to try them before you judge them. Let’s put it this way: I have 3 picky kids, and they would scarf down a whole batch before I got a bite if I let them!
1 15-oz can black beans, drained and rinsed
2 spotted bananas
1/3 c agave nectar
¼ c carob powder (or unsweetened cocoa)
1 tbsp ground cinnamon
1 tsp vanilla
¼ cup raw sugar (optional*)
¼ tsp salt
¼ cup instant oats
1. Preheat oven to 350
2. Grease standard 9-inch square pan and set aside
3. Combine all ingredients except oats in a food processor or blender and blend until smooth, stopping to scrape the sides as needed.
4. Stir in oats and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.
* Carob powder is naturally sweet, so you won’t need the extra sugar. If you use cocoa, or if your bananas are not very ripe, you may want to add some or all of it.
Chef’s note: Try leaving out the cinnamon and adding mint extract for minty brownies!
Adapted from The Happy Herbivore cookbook.