Black Bean Brownies. Read that again. So weird, right? Totally.
Years ago when I started cleaning up my diet, I got super curious about trying to make some of my favorite foods, healthy. Or something like that. And then I got curious about food combining and wondering if you could make desserts from interesting ingredients. Like black beans. As it turns out, black beans are a yes.
It also turns out that when you make brownies that are black beans and bananas, you can serve them for breakfast. And let me just tell you how many smiles shine back at me when my lips utter, “want a brownie?” at 6:45am on a school morning. Uh huh. Two. Two little girls get so excited eating their breakfast brownie. Only lucky for me, they like knowing the ingredients of their food and they aren’t miffed when I tell them that “well, they aren’t reeeeallly brownies…they’re made with black beans and bananas.” But by then, they’ve already taken a few bites and they could care less if it’s black beans or a Ghiradelli box mix.
My tip for these: 1. prepare yourself that they aren’t Ghiradelli. Understand that these are not supposed to emulate the actual flavor and texture of traditional brownies (but I’ll be dog on if they don’t come in to a pretty happy 2nd) and 2. Allow the brownies to fully cool before you cut them. otherwise you’ll be staring at black bean chocolate mush.
And as with every recipe that I share, my one charge to you is: ENJOY!
- 1 15 oz can of rinsed and drained black beans
- 2 bananas
- ½ c cocoa powder
- ¼ c gluten-free all purpose flour
- 1 tsp baking powder
- ¼ c honey (or ⅓ cup palm sugar)
- 3 Tbs melted coconut oil
- 1 Tbs vanilla extract
- 1 egg
- Preheat the oven to 350°
- Grease an 8x8 pan
- Blend all ingredients in the food processor or blender, until smooth
- Pour batter into pan
- Bake for 25-30 min
- Let completely cool before cutting