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Black Bean Brownies


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  • 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired) *I use black cocoa powder
  • 1/2 cup quick oats (40g) 
  • 1/4 tsp salt
  • 1/2 cup pure maple syrup, honey or agave  (75g)
  • 1/4 cup coconut or vegetable oil (40g) 
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation, or sprinkles

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 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

​I like to use the black cocoa powder for this, or at least part black.  I just think it's prettier for this recipe.  And I don't love the way the top looks, so I either coat with chocolate sprinkles (the Dutch ones from Hardings on W Main) or drip thick strips of peanut butter or almond butter then do the whole marbling thing to fancy it up.