A few days ago my sister recommended that I try making these black bean brownies. She had me at brownies, but she continued to tell me that they weren’t like those other kinds of recipes that use totally weird ingredients in place of what’s traditional, and usually taste not as good. No, these were actually really really good, and the beans were not noticeable in these brownies. Inspired by her conviction, I decided to give these a try. I used this recipe from chocolatecoveredkatie.com.
I have to say that not only are these really easy to make, they are also totally delicious, and the texture is pretty much just like a regular brownie, if not more fudgey. I’m impressed that this recipe doesn’t use any flour or eggs either. Quite amazing for such a lovely texture!
Now, when I try a recipe someone else has created I enjoy thinking of ways to add my own creative touch to it, but as I was savouring these I thought to myself that they are pretty much perfection just as they are.
Then later that same night as I was falling asleep with black bean brownies on my mind, something flashed into my brain … GHEE! I used coconut oil in this recipe, and while I do enjoy the taste of coconut oil, I find that when I’m baking with it, it does create a mild coconut flavour in the finished products. Also, ever since I discovered how easy it is to make ghee, and how beneficial it is, I’ve been wanting to incorporate it into my baked goods. So with this inspiration in mind, I created another batch of these delightful goodies, but with ghee instead of coconut oil this time and a few other minor adjustments. To learn more about ghee and how to make it check this out!
This batch turned out to be quite heavenly. Fudgey, rich, moist, and just awesome. The biggest difference I noticed was the lack of a coconut taste in these ones. I couldn’t necessarily taste the ghee but the rich chocolatey flavour really stood out more in the absence of the coconut flavour. If you’re looking for a vegan option, then I definitely recommend the recipe I linked to above. But, if you’re into ghee then you may want to give these a whirl 😉
1 1/2 cups of black beans drained and rinsed (I used this 398ml/14oz can)
1/4 cup of cocoa powder
1/2 cup of quick cooking oats (get gluten-free if desired)
1/4 teaspoon of sea salt
1/2 cup of maple syrup
1/4 cup of ghee (see recipe here)
1 tablespoon of vanilla extract (Want to make your own, see recipe here)
1/2 teaspoon of baking powder
2/3 of a cup of chocolate chips
small handful of chocolate chips to sprinkle on top
*Note about oats. I was curious to learn more about the gluten-free nature of oats, and when I searched ‘are oats gluten free’ in google I found this excerpt:
“The short answer is YES — non-contaminated, pure oats are gluten–free. They are safe for most people with gluten-intolerance. The main problem with oats in gluten–free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye.”
You can find the rest of this article here.
Preheat oven the 350 degrees Fahrenheit
Put all of the ingredients except for the chocolate chips in a blender or food processor, and blend everything until it is very very smooth.
Once blended, add the chocolate chips and mix them with a spoon to incorporate them into the mixture.
Pour into an 8×8 inch greased pan, and top with your extra chocolate chips.
Put it in the oven and bake for 18 minutes.
Remove from the oven and let it sit for 10 to 20 minutes before trying to cut and eat. These will be really soft. When you leave them in the fridge for a few hours or overnight, they will become much firmer.
The printable version:
- 1 1/2 cups of black beans drained and rinsed (398ml/14oz can)
- 1/4 cup of cocoa powder
- 1/2 cup of quick cooking oats (get gluten-free if desired)
- 1/4 teaspoon of sea salt
- 1/2 cup of maple syrup
- 1/4 cup of ghee
- 1 tablespoon of vanilla extract
- 1/2 teaspoon of baking powder
- 2/3 of a cup of chocolate chips
- small handful of chocolate chips to sprinkle on top
- Preheat oven the 350 degrees Fahrenheit
- Put all of the ingredients except for the chocolate chips in a blender or food processor, and blend everything until it is very very smooth.
- Once blended, add the chocolate chips and mix them with a spoon to incorporate them into the mixture.
- Pour into an 8x8 inch greased pan, and top with your extra chocolate chips.
- Put it in the oven and bake for 18 minutes.
- Remove from the oven and let it sit for 10 to 20 minutes before trying to cut and eat. These will be really soft.
- When you leave them in the fridge for a few hours or overnight, they become much firmer.