So, I made brownies. Black bean brownies. It’s something you always hear about – something that has either gone really well or really horribly. Alex’s mom made some last year, and she said they tasted like chocolate and beans together, which is definitely not what you’d want from a brownie. That being said, I was pretty nervous as I threw these together.
After getting a bit of inspiration from Chockohlawtay‘s version, I dove in and hoped for the best. Like her version, I used a bit of quinoa flour to keep them gluten free and as healthy as possible, but that’s about the only real similarity, since I have no qualms with using butter or coconut oil (I used both for this). For the quinoa flour, I just ground up some quinoa in my coffee grinder. It worked wonderfully, and I can’t wait to keep using quinoa flour more.
I tasted the batter to make sure I was getting the sweetness correct, and I actually didn’t want to stop eating the batter (always a good sign), but it had raw eggs, so I knew I should probably stop. A little more optimistic now, I didn’t feel so nervous about the finished product. And would you believe it.. they are actually fantastic! The black beans lend it a dense and fudgy texture, like the best brownies, without lending any flavor whatsoever. They pack a lovely protein punch, as well! Just the perfect amount of chocolate, too.
I’ll definitely be making these again – a winner in my book!
- 1/4 cup quinoa flour
- 3/4 cup cocoa
- 1/3 cup coconut sugar
- 18 packets truvia (or 1 cup total of coconut sugar)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp instant espresso
- 1 15.5-oz can black beans, drained and rinsed
- 1/4 cup butter, melted
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 2 eggs
In a small bowl, combine the quinoa flour, cocoa, coconut sugar, truvia, baking soda, salt, and instant espresso. Set aside. In a food processor, pulse together the black beans, melted butter, and coconut oil, and mix until it is smooth and creamy. Add in the vanilla and eggs, pulsing until combined. Slowly pour in the dry mixture, and pulse until fully incorporated.
Pour the batter into a parchment lined 8x8" pan (you can use a different sized pan for different thickness - you may need to adapt the baking time accordingly). Bake at 350ºF for 20-25 minutes, until the center is just set - a toothpick will not come out completely clean.
Allow to cool completely before cutting. Store in an airtight container.