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 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 at first glance, but as the saying goes, don’t judge a book by it’s cover – they are seriously the best!
Black beans are notoriously known as the base of a good taco, but did you know that they also make a great substitution for flour in baked goods? This is because of their high concentration of starch, similar to flour. Black beans are also full of all kinds of vitamins and minerals, AND pack a solid punch of both fibre and protein. All that to say, I think these are probably the healthiest brownies you’re ever going to find, and the best part is you would never know it based on their ooey gooey chocolatey goodness!
So, are you ready to take the double-dog dare?
Black Bean Brownies
- 1 can (15.5 oz) black beans, rinsed and drained
- 3 eggs
- 3 Tbsp. coconut oil
- 1/4 cup ruby red cocoa powder (You can totally use normal cocoa powder here, the ruby red just gives a much richer brownie, which I prefer).
- 1 Tbsp. vanilla extract
- 1/3 cup 100% pure maple syrup
- 1/2 cup chocolate chips (or dairy-free alternative)
- *Depending on the quality of your blender, you may also need 1/4 cup of milk (or dairy-free alternative) 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