Dark Chocolate Black Bean Brownies
Most likely you’ve heard the stories of the ‘black bean brownie around the weight loss community. Well I’m going to open that can of worms (or beans in this case) again.
I’ll just start by saying that if you make these and don’t tell anyone there are black beans in it they will most likely rave about what an awesome brownie baker you are. They may even want the recipe. If they rave, let them rave but if they ask for the recipe you’ll really blow their minds off.
2 ingredients, that’s all.
- One box of Ghirardelli Dark Chocolate Brownie Mix
- One can of organic black beans
Seriously folks, this could NOT be easier.
- Preheat oven according to the brownie package (325 degrees)
- Rinse beans
- Put beans back in can and fill with water
- Put beans and water in food processor
- Pulse for about 10 seconds and they should be liquified
- In a bowl, combine brownie mix and pureed black beans. Mix until combined well.
- Spray pan with cooking spray. I prefer coconut oil.
- Pour delicious dark chocolate mixture in pan.
- Cook according to package pan size time frame. I used an 8 x 8 glass pan and baked for 45 minutes.
- Test doneness with the tried and trusted ‘knife in the center’ technique.
The next part is up to you.
- You can just yell BROWNIES ARE DONE and let everyone marvel at what an awesome brownie baker you are and keep the beans a secret.
- OR after everyone is done with the moans of dark chocolate bliss, spring the secret ingredient on them.
Either way, you are a friggin’ hero for a couple of reasons. You made brownies and because you didn’t add the vegetable oil and egg saving on fat/calories and you somehow added a fudgy creaminess that contains FIBER and PROTEIN! Approximately 2.5 grams of each.
You can still have your brownies and eat them too with a small tweak. You will not taste any beans and no one will ever know they are in there unless you tell them, I swear.
Your family might even throw you a parade.