I have yet to figure out how the science of these brownies works, but when something tastes this good you learn to not ask and just enjoy the outcome. I also won’t question how incredibly easy these are to make (honestly…as simple as making a smoothie!).
We adapted this recipe with a few adjustments to make them gluten-free and dairy-free. Whether you spruce up these cake-like brownies with a sprinkling of powdered sugar, a handful of chopped walnuts in the batter for crunch or eat them straight out of the pan, they will surely satisfy any chocolate craving.
Makes: 12 large brownies
Total Time: 45 minutes
Active Time: 10 minutes
1 can (15.5 oz) black beans, rinsed & drained
3 Tbs. vegetable oil (coconut or canola may be substituted)
¼ cup cocoa powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
½ cup granulated sugar
¼ cup packed, brown sugar
1 tsp. ground coffee (instant is ideal, but regular or decaf ground works well too) *optional
½ cup dairy-free chocolate chips *optional
Preheat oven to 350°F.
Lightly grease an 8x8 baking dish with the oil of your choice. *see note
Combine all ingredients, except the chocolate chips, in the blender. Puree slowly at first, and then increase speed and blend until totally smooth. Pour the contents into the baking dish. Sprinkle the chocolate chips evenly all over the brownies. Use your finger or a spoon to gently submerge them into the brownie mix (if they are all sitting on top they create a melted chocolate puddle instead of small little pockets of melted goodness).
Bake anywhere from 25-35 minutes. Look for the top to be dry and the edges to have begun to pull away from the sides. Gently touch the center of the brownies; it should feel firm and no longer look like batter. Let rest 10 minutes before cutting and serving. If frosting, let cool completely before frosting.
These brownies can be made in a cupcake pan. Place paper liners in cupcake pan and fill halfway up with batter. Bake for 16-20 minutes. Voila, you have black bean cupcakes!