Jon G's black bean brownies modified from chocolate covered Katie's recipe
Why I Love This Recipe
The reason that I picked this recipe is because my mom has made them since 2012. Also my family loves them whenever we have the chance too eat them. Also it is important too my family because of the reaction that we had when we found out that they had black beans in them.
Submitted by: "Jon G."
Ingredients You'll Need
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining) (heterogeneous mixture)
2 tbsp cocoa powder (10g) (homogeneous mixture)
1/2 cup quick oats (40g) (
1/4 tsp salt (pure substance) NaCl
1/3 cup pure maple syrup or agave(75g) (Homogeneous mixture)
pinch uncut stevia OR 2 tbsp sugar (Pure substance) C12H22O11
1/4 cup coconut or vegetable oil (40g) (homogeneous mixture)
2 tsp pure vanilla extract (homogeneous mixture)
1/2 tsp baking powder (homogenous mixture)
1/2 cup to 2/3 cup chocolate chips
Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients(Physical change) except chips in a good food processor, and blend until completely smooth(Physical change). 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 the black bean brownies 15-18 minutes(Chemical change), then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up(Chemical change)! Makes 9-12 brownies. The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!