Black Bean Brownies have taken health nuts by storm and I finally jumped on that band wagon. My first experience, good but I know what to do next time to make them taste much better (aka more moist).
1. Use the 8×8 pan – my roommate has this really cool brownie pan so it makes even pieces, but the pan was bigger than suggested – probably leading to thinner brownies
2. Really RIPE Bananas
3. Don’t process the oats in the food processor – stir in!
Ok with all those warnings here goes…
This recipe came out of the Happy Herbivore Book but here is the website where the recipe is also listed.
15 ounces black beans, drained and rinsed
2 whole bananas (as ripe as you can get – I don’t think mine were ripe enough – were talking more brown than yellow banners)
1/3 cup agave nectar
1/4 cup unsweetened cocoa
1 tbsp. cinnamon
1 tsp. vanilla extract
1/4 cup instant oats (take not these DON’T go into the food processor with the rest of the ingredients – I accidentally did this and I think it is why I ended up with less moist brownies)
Preheat oven to 350 F. Grease an 8×8″ pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
(I only baked mine for 25 minutes, so another reason I think the oats soaked up all my moisture).
Cheers to healthy desserts