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.
Ingredients:
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)
Directions:
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
n
