March 27, 2012

Black Bean Brownies

A made a version of these last night.  Holy honkin' cow, are they good!  You'd have NO idea they're flourless and made with beans and eggs. 

They're fudgy.  We ate them for breakfast.  Now they are gone.


1 can black beans, rinsed and drained
3 pastured eggs
1/3 cup melted coconut oil
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey
1 bar Green and Black's Organic Mint Chocolate, chopped


1. Combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Blend until smooth. (I used my stick blender, but you can use a regular blender or stand mixer to blend until smooth.)

2. Grease an 8x8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle chocolate chips and nuts (if using) over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).

3. Bake at 350 degrees for 35-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you're not sure they're done.