When I was in public school and we played “Truth or Dare,” there was an extra dare – a double-dog dare. In other words, “I don’t really dare you to do that, I REALLLLLY dare you!” Well, I double-dog dare you to try these brownies!
I know the recipe seems a little crazy, but as the saying goes, don’t judge a book by it’s cover! They are seriously THE best brownies. To boot they contain no flour, no dairy and no sugar!! (Well, no sugar as long as you don’t put chocolate chips on top!)
I’d love to hear what you think of these brownies if you’ve had them!
Black Bean Brownies
- 1 can (15.5 oz) black beans, rinsed and drained
- 3 eggs (I have found out the hard way that it is best NOT to use any substitutions for eggs in this recipe. It wasn’t pretty Haha)
- 3 Tbsp. vegetable oil
- 1/4 cup cocoa powder (I’ve used both normal cocoa powder and “ruby red” cocoa powder and each was delicious. The ruby red gives a much richer brownie, while the regular gives a more typical brownie. Personally, I prefer them made with ruby red cocoa powder).
- 1 Tbsp. vanilla extract
- 3/4 cup white sugar OR 1/2 cup 100% pure maple syrup
- 1/2 cup chocolate chips (optional) I usually sprinkle a few on top just for looks when making them for other people. I used semi-sweet this time; 50% cocoa!
- *Depending on the quality of your blender, you may also need 1/4 cup of milk to help the mixture blend.
Preheat oven to 350F. Lightly grease an 8×8 square baking dish.
Place all the ingredients in a blender and blend until smooth, approximately 2 minutes. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top if using.
Bake in the oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
*Keep leftovers refrigerated or frozen