Although they sound weird these brownies are yummy and a great alternative to their sugary counterparts. The surprise ingredient is black beans! Trust me, you can’t taste them – just the chocolaty goodness.
Now, there are a few things you should know before making these. First, these are not your chewy, fudge boxed brownie mix brownies. They taste wonderful, but they don’t taste like those brownies.
Second, they’re not full of crap and preservatives and hydrogenated anything (yay!). Thirdly, for these to taste the best you should definitely try to get the best-quality ingredients (don’t buy the cheapest cocoa or use the stuff that’s been sitting in your pantry for over a year) Better ingredients = better brownies.
The best part – these little gems are full of fiber and antioxidants! Whoop whoop!
So now that you have the lo-down on these brownies lets move on to the task at hand – the recipe.
I got his recipe from Melissa d’Arabian form The Food Network. But in true health coach fashion I tweaked it and made it even healthier! You can find the original recipe here.
Sprouted Surprise Brownies
- Butter or coconut oil, for greasing pan
- 3/4 cup cooked black beans
- 1/2 cup coconut oil
- 2 eggs
- 1/4 cup raw cacao powder
- 2/3 cup sucanat
- 1 teaspoon organic instant coffee or espresso
- 1 teaspoon pure vanilla extract
- 1/2 cup organic dark chocolate chips or carob chips, divided
- 1/3 cup organic sprouted whole wheat flour
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon salt
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
In a blender, puree the beans with the oil. Add the eggs, cacao, sucanat, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan.