Black Bean Brownies (vegan and gluten-free)
Black beans might seem an unexpected ingredient in brownies, but their soft texture is actually the perfect vehicle for chocolatey fudginess. Be careful not to overcook these—they will get kind of rubbery. My advice if you are sharing these with friends: tell them there is a secret ingredient and make them guess, revealing your secret only after they’ve fallen in love with these healthy treats.
1/2 cup rolled oats
1 15-ounce can black beans, rinsed and drained
1/2 cup maple syrup
1/4 cup cocoa powder
1/4 cup coconut oil, melted
1/2 teaspoon baking powder
1/2 cup dark or bittersweet chocolate chips
pinch of sea salt
1. Preheat oven to 350. Buzz up rolled oats in the food processor until they form a rough flour. Then add the rest of the ingredients except the chocolate chips to the food processor and blend for a couple minutes until very smooth.
2. Add most of the chocolate chips and pour into an oiled 8x8 baking pan. Top with extra chocolate chips and flakes of sea salt (optional) and bake for 15-17 minutes. You want the center to still be soft—it’ll firm up as it cools. Cool for 10 minutes before cutting.