Hold onto your hats.
Or your socks.
Or your drawers.
Or the phone.
Whatever fancies you most. You know. Just hold onto it.
Because, because, because!
Because of all the wonderful things this brownie does!
Good grief, almighty, I am a dork. But that's okay because these brownies are in stealth mode. Healthy stealth mode. If you liked the peanut butter chocolate chip chickpea cookies, you'll love these. And if you didn't like the peanut butter chickpea cookies, you're not American.
Kidding! Just kidding.
As you have already surmised (and it's because you are one of the brightest and best), these brownies are made with an unexpected ingredient. The humble black bean. But, don't tell anyone. Just whip these suckers up and then be all nonchalant and cool and say, "Oh, hey. I made some brownies. Want one?" And without a doubt, the person you are speaking to will nod vigorously and will most certainly want one. And said person will eat it and exclaim to the heavens about its goodness and will ask for the recipe and that's when you can startle them by coyly saying, "Oh, these? They are made with black beans." And be prepared if they nearly faint with delight. Okay? Just prepare yourself now.
These brownies are dense, fudgy, and chocolatey. In other words, everything that is right and good about brownies. They have just a hint, but much-appreciated, flavor of coconut oil. Which makes them all the better.
So get out your food processor and get to going. No time to waste!
Black Bean Brownies
*adapted from Chocolate-Covered Katie's recipe
*I only had about 1/6 of a cup of maple syrup left, so I used that and then used a total of about 2 & 1/2 tablespoons sugar. I think the brownies were plenty sweet, so adjust to taste.
1. Preheat oven to 350 degrees. Grease a baking dish and set aside. (I used an 8x11 dish, but the original recipe calls for an 8x8. As a result, mine were thinner than the original recipe, but good nonetheless.)
2. Place all ingredients EXCEPT the chocolate chips into a food processor. I know you might be tempted to use a blender for this, but you really need a good food processor because you want the batter to be as smooth as possible.
3. Process the batter for 2-3 minutes. Scrape down the sides of the food processor with a spatula and process again for another 2-3 minutes. Scrape it down again and then process one last time for 1-2 minutes.
4. Add the chocolate chips and stir well to combine.
5. Pour batter into greased baking dish and spread uniformly.
6. Sprinkle the top of the batter with a handful of chocolate chips.
7. Bake for 15-18 minutes. A knife inserted into the brownies should come out clean and the brownies should be firm, but not overcooked.
8. Allow the brownies to rest for 5-7 minutes and then enjoy warm.
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