Black Bean “Brownies”

Based on a recipe from Activist Mommy, but adapted to be less mushy for my taste.

Black Bean “Brownies”:

Non-stick cooking spray
1/2 cup (39 g) quick-cooking oats
1/2 cup (47 g) shredded coconut
1/4 cup (48 g) raw sugar
1/4 cup (30 g) carob powder
1/2 cup (100 g) roasted chestnuts or other nuts
15 ounces (1 can, 425 g) cooked black beans, drained and rinsed
2 ripe medium bananas
8 dried dates
2 tablespoons (30 ml) unsweetened almond or other nondairy milk, more if needed
1 teaspoon pure vanilla extract

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
Place oats, coconut, and sugar in food processor. Blend until finely ground.
Add the rest of the ingredients. Blend until perfectly smooth, scraping sides occasionally, and adding extra milk if the batter is too stiff.
Place into prepared pan, leveling with a spatula.
Bake for 27 minutes, or until the brownies are set and firm to the touch
Let cool on a wire rack, still in the pan. Chill for at least 4 hours before slicing and serving.
Enjoy cold, store in fridge.

  • VeggieGirl says:

    black beans?? in brownies?? sounds quite enticing!!

  • Somehow the other black bean brownies sounded freaky to me, but now you’ve gone and put all kinds of other exciting things in these and they sound AMAZING! nicely done!

  • cakespy says:

    Wow! Those do look good. I never would have thought of black beans and brownies…but the picture really does sell it.

    (Speaking of beans in recipes, I made the white bean spread…oh, Mr. Cakespy and I licked the bowl! Gross? Sort of. True? Yes.)

  • Celine says:

    you’re a bowl-licker like me, Jessie! it’s reassuring. and you won’t hear me say it’s gross. frankly, what’s cuter than a bit of brownie batter or white bean spread on the tip one one’s nose? nothing, that’s what.

    other reassuring fact, everyone: you really can’t taste the beans in this. I promise. I wonder where Activist Mommy went, though, I need to try her URL once more.