I absolutely love brownies, so I'm always trying to find a new way to stretch ingredients into new ways. Moment of truth: raise your hand if you almost ALWAYS have a can of beans just sitting in your pantry?! I admit, I am in that guilty party... So I decided to try something a little funky and a little similar to the Sweet Potato Brownies I made a few months a ago - Black Bean Brownies, with as little ingredients as possible!
These chocolately goodies are sensitive on the stomach, as well as the ingredient list (which is super sustainable-friendly!). Give them a try, there is nothing better in Fall than a classic (or maybe, not so classic?) Black Bean Brownie!
What You Need:
1 (15 ounce) can of black beans
3 large eggs
1/3 cup melted coconut oil
1/4 cup raw cacao powder
1 tsp. pure vanilla extract
1/2 cup agave
1/2 cup @enjoylifefoods chocolate chips
1/3 cup sliced almonds (for topping, optional)
Cooking:
Preheat oven to 350. Grease an 8x8 inch baking pan & line with parchment paper.
Add beans, eggs, coconut oil, cacao powder, vanilla and agave in the bowl of food processor or blender, blend until smooth.
Remove blade and gently stir in chocolate chips.
Pour mixture into pan and top with almonds (optional). Bake for 35 minutes, or until brownies are set in the center.
