One of my housemates has become a dear friend, and has also taught me so much by her example — I so admire her patience, generosity, thoughtfulness, and ability to take all of life’s challenges, setbacks, and disappointments in stride. Not to mention her finesse and innovation in the kitchen. It was an honor to make her a special birthday breakfast and treat today. At her request, I made another batch of baked apple oatmeal, and then followed the recipe she passed along for these black bean brownies. To be honest, I was a bit skeptical as I spread the batter, and when they first came out of the oven, but by the time it came time to serve them, everyone raved over the taste and texture, and that you couldn’t tell they had black beans at all. Turns out, her sister has a whole cookbook of whole-food, grain and dairy free recipes like this, coming out very soon — I’ve already pre-ordered a copy, and am excited to try out more of her recipes soon. If you like the sounds of this recipe, be sure to check out The Grain-Free, Sugar-Free, Dairy Free Family Cookbook: Simple and Delicious Recipes for Cooking with Whole Foods on a Restrictive Diet, by Leah Webb. (And no, I did not receive any request or compensation for this recommendation.) In the meantime, enjoy!
Black Bean Brownies
1 1/2 cups cooked black beans
2-4 tablespoons cocoa powder (I think I used 3)
1/2 cups oats
1/4 teaspoon salt
1/2 cup maple or agave syrup
1/4 cup coconut oil (butter or another oil also works if, like me, you don’t have any)
2 teaspoons vanilla (I didn’t have any, and they still turned out great)
1/2 teaspoon baking powder
1/2 to 3/4 cup chocolate chips
Preheat oven to 350F. Combine everything except chocolate chips in the food processor and blend until completely smooth. Stir chocolate chips and spread batter evenly in a greased 8″ square baking pan. Sprinkle some more chocolate chips on the top if you want — I did this, and then spread them along the top with a spatula while they were still soft and oozy, fresh out of the oven, after baking for 15-25 minutes. Allow to cool completely before cutting. Can be made a day ahead… in fact, they are arguably even better the next day!