I have been trying to eat healthier. Which I know you question with the amount of dessert posts I make. But really…I am trying! I had to give a lesson to some teenage girls about cooking and shopping and I decided to bring something totally unusual. Black bean brownies. Now FIRST, do NOT tell my husband I make these…he has no idea. Neither do my kids. Second…don’t judge till you’ve tried ‘em. You just might be surprised. Obviously gluten free and if you substitute 1 cup agave for the sugar…practically carb free too!
We actually found this recipe when we were looking to serve something at a family party. My niece is diabetic so we were looking for something low carb. I also have an aunt that has Celiac. I would starve to death with Celiac. Seriously….
As you can see I put a few marshmallows on mine, but they are fine without. And this easily doubles and put into a 9X13 pan.
Black Bean Brownies
1 15.5 oz can black beans drained and rinsed well
1/4 cup cocoa powder
3/4 cup sugar
1 tsp cinnamon (or instant coffee)
1/2 tsp vanilla
3 Tbsp vegetable oil
pinch of salt
1/2 cup chocolate chips
1/2 cup chopped nuts (optional)
1/2 cup mini marshmallows (optional)
Put everything but chocolate chips and nuts (if using) in the blender. Blend on high until beans are totally smooth. Pour into greased 8X8 pan. Sprinkle chocolate chips and nuts on top. Bake at 350 degrees for 30 minutes. If using the marshmallows take out after 25 minutes of cooking and sprinkle on top. But back in for last 5 minutes of cooking.