Black Bean Brownies

Prepare to be pleasantly surprised by this brownie recipe. If there is such thing as healthy brownies then here it is - made of oats, coco powder, date syrup and ... wait.. black beans! Yes, it is delicious just like your regular 'bad' one version.

I was very skeptical until I tried this recipe.  You would never tell there are beans in there. It's also quick, one bowl recipe. Did you notice there is no eggs, dairy and fat in this recipe? 

Notes

- Choose topping to your liking. I used chocolate chips and chopped walnuts. It could be raisin, almonds, pistachio or any other nuts, or chopped dry fruits or berries, or even some peanut butter swirls or marshmallow.

- If you don't have date syrup, use 1.cup of maple syrup (it's less sweet than date syrup) or black-strap molasses. Also, maple syrup is thinner so you may want to add extra spoon or two of oats to get the right consistency of batter. 

- I use quick oats for this recipe, but, I'm sure old-fashioned rolled oats can be used as well. Do not use steel-cut one though. Also, if you like your brownies denser, add extra couple tablespoons of oats.

- You will need kitchen processor to make the batter and silicon baking pan. 

Black Bean Brownies

For about 9" silicone pan :

• 1.5 can black beans, drained and rinsed
• 1/2 cup date syrup (see notes above for replacement)
• 3 tbsp raw cane sugar (or your choice of sugar)
• 1/4 cup plant-based milk
• 1/2 cup quick (or rolled old fashioned) oats
• 1/4 cup coco powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp ground flax seeds
• vanilla and, optionally, almond extract
• 1/4 c chocolate chips
• 1/4 c chopped walnuts 

- Preheat an oven to 375F.

- In a kitchen processor, blend together first 4 ingredients (beans, syrup, sugar and milk) for minute or two until smooth.

- Add remaining ingredients and continue to blend for about two minutes until you'll get semi-smooth batter. Piece of advise - place coco powder first and then cover with oats and other remaining ingredients. It will save you from coco powder getting airborne :)

- Place silicone pan on a metal baking sheet and pour batter into your silicone pan. Top with a chocolate chips, chopped walnuts and bake for about 35-40 minutes.

- Remove from oven and let your brownie cake to sit until it cools down completely. It will sink down but don't be alarmed by this. When it cools down completely, place plate on top, flip it over and then place serving plate on top and flip again to have your cake sitting pretty with topping side up.

- It can be kept on a counter, uncovered, for a couple days. It should be good for a several days, if you keep it in a fridge, but I never tried it. Usually it was gone by next day :)



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IN PICTURES

 It's not optical illusion - yes, it's beans and I'm making brownies :)

On a left, it's close-up of oats, flax and baking powder.

 I mixed coco powder in with a spoon first to avoid coco "cloud"

 You won't get perfectly smooth batter, but that's ok, it should add to a texture.

 Before going into an oven

 Done!

 Just perfect moist brownie texture and so yummy!

Slightly warm with a chocolate chips still melted. Pure pleasure.