Now I know what you are thinking, black beans and brownies should not be in the same sentence but trust me, these brownies are amazing! They are super moist and you cannot even tell they are made with black beans.
This recipe has been adapted and the original recipe can be found here.
Black Bean Brownies
1 15-ounce can black beans, drained and rinsed
3 large eggs
3 tablespoons canola oil
1/2 cup honey
½ cup unsweetened cocoa powder
2 teaspoons vanilla extract
½ teaspoon baking powder
pinch of salt
½ cup carob chips
Preheat oven to 350 degrees.
Grease an 8×8 pan with non-stick cooking spray and set aside.
Place the black beans in a blender (a food processor would work better but mine is too small) and blend until smooth and creamy.
Add the eggs, oil, honey, cocoa powder, vanilla extract, baking powder, and salt. Blend until smooth.
Add ¼ cup of the carob chips into the blender and mix around with a wooden spoon until they are incorporated into the batter.
Pour the batter into the prepared pan and sprinkle with the rest of the carob chips.
Bake for around 30 minutes or until a toothpick comes out clean when inserted into the brownies.
Cool in pan, slice, and store in a sealed container.
**I do not recommend eating these until they have completely cooled. When I tried a brownie that was still a bit warm, it had a little bit of a bean-y texture. This texture does go away once the brownies are cool!
I hope you enjoy this recipe!