Okay, I know what you’re thinking. Black bean brownies? How good can that be? Let me tell you: Very good! I spotted these brown beauties on Pinterest via Tracey Tee (who always has the best pins!) from Farmgirl Gourmet and immediately had to give it a go. As some of you know, I’ve been trying to eat a little more healthily this year (I’ve already lost 14 pounds on Weight Watchers since February!) but I love to bake. These brownies are completely vegan — no eggs, butter or milk. There are two secret ingredients that make these brownies super moist: pureed black beans (one can’s worth a bit a water) and a bottle of dark beer. The other, not so secret ingredients — sugar, cocoa, chocolate chips — ensure that they are completely satisfying.
Here’s my take on Farmgirl Gourmet’s recipe:
1 15 oz can black beans, rinsed and filled to brim with fresh water
1 1/2 cups flour
2 1/4 cups sugar
1 1/4 cup cocoa powder
4 tsp instant coffee powder
1 tsp salt
1 tsp baking powder
1 tsp vanilla
1 cup of stout beer, such as Guinness (you can use water here if you like)
1 cup chocolate chips
1. Preheat the oven to 350 degrees. Grease a 9×13 pan
2. Drain a can of black beans and rinse thoroughly. Return the black beans back to the can and fill to the top with water. Puree the beans and water together. Set aside.
3. In a large bowl, mix flour, sugar, cocoa powder, coffee power, salt and baking powder. Add the black bean puree, vanilla and beer and stir just until incorporated. Don’t over mix.
4. Fold in a cup or so of chocolate chips.
5. Pour batter into pan. Bake for 25-30 minutes, rotating the pan around halfway through. They should be almost firm in the center.
6. Let brownies cool completely before cutting. They will still be a bit gooey in the middle even after they’ve cooled.