Fudgy Black Bean Brownies
Fudgy Black Bean Brownies
For years I’ve been experimenting with making the perfectly fudgy black bean brownie and I’ve finally gotten to a place where I’m ready to reveal the recipe. I’m also quite inclined to share that the word fudgy has been part of my oral vocabulary for many years. However, after typing the word fudgy and witnessing it appear with a red highlight in all of my word documents, I finally went to the internet to seek counsel. Only yesterday I discovered that fudgy is not a real word according to the dictionary. At almost 40 I have not built much but that of a house created on a word lie! You may be interested to know that when it comes to the Carvel Whale he’s Fudgie … but that’s not even the right spelling people. MY MIND IS BLOWN. Did you just see a mind explode? If so, IT WAS MINE!
I digress.
Black bean brownies, why?? Because I love trying to bake anything alternative to see if comes out tasting, well, disgusting or similar to the real thing. These brownies are the latter and exceed all expectations in the world of chocolate desserts. I do not make them because I’m personally gluten free, grain free or afraid of flour - I bake with beans for the sheer art of experimentation. The coolest thing about a black bean brownie is its ability to absorb the flavor of chocolate, its magical slight rise without any flour and its unsurpassed moistness. Also, moistness is a real word and it’s also a word I gravely dislike saying and writing. Anyone else care to vote fudgy into the dictionary and vote moistness out? Please do keep me posted.
Made in a food processor this mix is simple and the perfect excuse to turn a quarantine can of black beans you might use for another chili or Tex-Mex salad into a sweet treat. I promise you will not taste the beans, nor will you miss the heaps of sugar and butter that go in to the originals.
These brownies stand on their own when it comes to taste and decadence.
Don’t doubt the power of the quarantine bean, its adaptability is a miracle to behold and you’ll never look at a can the same way.
Fudgy Black Bean Brownies
1 x 15 ounce can of black beans, drained and rinsed
1/2 cup of sugar
1/3 cup of honey or maple syrup
1/4 cup of coconut oil + 1 tablespoon melted
1 tablespoon of vanilla extract
1/3 cup of dark cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of salt
2 eggs
1 cup of chocolate chips + more for topping
2/3 cup of chopped walnuts *optional
Nonstick spray
8x8 pan
Preheat oven to 350 degrees. In a food processor fit with a steel blade, combine black beans, sugar, honey and coconut oil - processing until smooth. Add vanilla extract, cocoa powder, baking powder, salt and eggs - process until combined. Transfer batter from the food processor to a bowl, folding in chocolate chips and nuts. Put the batter aside and coat an 8x8 pan with nonstick spray. Place batter in pan, top with additional chips and bake for 20-25 minutes until set and fudgy (my oven needed 23 minutes). When you insert a toothpick it should not come out completely clean. The brownies will continue to set as they cool. Allow to cool completely, slice and eat. For storing, wrap the pan in plastic/cling wrap and then in foil. I prefer to store the brownies in the refrigerator. You will not regret a cold slice of brownie, never. They’ll last 7-10 days well wrapped in the refrigerator, but I’m willing to guarantee they will not last that long. Can also be frozen. Freeze individually in plastic wrap, then foil and a ziplock bag. I wouldn’t freeze for more than 1 month. Wanna enjoy these brownies post freeze? Thaw on the countertop and eat.