I have made black bean brownies before, the last time I followed a recipe that was using a box mix for brownies and substituting the oil and water with black beans, which turned out ok. I wanted to try some from scratch that were also gluten free for my friend Jenn that its gluten intolerant. I merged a few together to create this recipe, which is good for a small serving – it made one loaf pan instead of a full square, but it would be really easy to double. It was pretty good – especially when you factor in the fiber and protein, we ate it last night warm with a side of frozen yogurt!
1 cup Rinsed and drained canned black beans
¼ cup Sugar
1 tsp Vanilla
¼ Chocolate chips
Preheat oven at 350 degrees. Puree the black beans. Add in eggs, oil, sugar, vanilla and cocoa and blend. Once well mixed, fold in chocolate chips and nuts. Spread into a prepared pan. Bake for 20-25 minutes. Dust with icing sugar. Enjoy!