I know what you’re thinking. Beans?! Yes, it’s weird. And while there’s no real substitute for an honest to goodness brownie, this imposter is pretty darn good. In fact, I even put together a score card. Let’s go through it, shall we?
Texture: 5 out of 5
This recipe has the fudgy factor nailed. Very similar to a freshly baked, slightly underdone brownie (which is how I like mine), it’s moist yet dense.
Crust: 2 out of 5
The crust is one of my favorite parts of a traditional brownie, and unfortunately this bean version didn’t really match up.
Taste: 3 out of 5
I happen to really like these, although my husband wasn’t as big of a fan as I was. (I shouldn’t have told him beforehand that they were made with beans. Ha!) The addition of mix-ins helps make it more believable.
But don’t take my word for it! I encourage you to try them. They’re really easy to make (hello, one bowl!) and who knows — maybe you can pull a fast one on a few of your unexpecting friends and family.
Flourless Black Bean Brownies (makes 12 brownies)
From Whole Foods Market
What you need:
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed
- 3 large eggs
- 1/3 cup melted butter
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup plus 2 tablespoons sugar
- 1/2 – 1 cup chocolate chips, nuts, or any other mix-in
How you do it:
- Preheat oven to 350 degrees and butter an 8-inch baking pan.
- Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in your mix-ins. Transfer mixture to the prepared pan.
- Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.