Who came up with black bean brownies???
And I baked a lot in my life!!!
I should have… but then again, I can’t blame myself, since black beans were not popular in Poland. I started baking when I was 9, maybe 10. No, not because I loved it so much! It happened out of necessity. See, I grew up in Poland when communism was in its full swing, and there was NOTHING in stores.
Since my parents were farmers, we were doing ok, because most of our food was produced on our farm. We ate, what today is called, organic food, but for us then, it was just food. There was no McDonald’s or Wendy’s, or chips, or candy or other, what we call now, junk food.
My family always “blessed” with visitors, and if you know anything about Polish hospitality, you know that no matter what, a feast needs to be thrown. So, there I was baking all kinds of cakes, especially on a Saturday, since on Sunday it was a given that someone will show up (no, we did not have a phone to coordinate visitors).
My Mom was an awesome cook, and later she made me an awesome baker, so all the city folks loved visiting us. Plus, they always left with something that they could not get in stores like: meat, or potatoes, or flour, or eggs, or vegetables, or anything we HAD on the farm.
Apparently, there was something we didn’t grow on the farm and that was BALCK BEANS! Otherwise, I would have been the one that invented black bean brownies!:)
Black Bean Brownies are SO GOOD! And, SO EASY to make! In fact, if baking is a science, there is no science involved in baking these brownies at all…
There is no need to slave yourself over a chocolate cake, or other complicated, time consuming desert. These brownies will satisfy the pickiest tooth!
And, they are totally gluten-free, if that matters to you…
Here is a handy visual of what you need to whip up your very own batch of Black Bean Brownies:
Like I said before, there is no work involved in making these Black Bean Brownies. Whatsoever!
All you need to do is gather all ingredients in a blender and then blend until smooth! That’s all!
Well, you need to bake it too!:)
And before you know it, you have this in front of you:
I suggest you wait and allow them to cool, but if you absolutely can’t stand it, go ahead and have a piece, preferably with vanilla ice cream:
Black Bean Brownies are so very MOIST (why some people don’t like that word?…), very flavorful, not too sweet, just perfect, hot or cold!
My daughter loves her Black Bean Brownies by itself. She doesn’t even need a fork!
I, on the other hand, LOVE them HOT and with vanilla ice cream!
Sometimes, I open a can of blueberries in syrup and drizzle that over the melting ice cream.
How can you resist THAT???:)
As Always, Eat Well, Spend Wisely!
- 1 (15.5 ounce) can black beans, rinsed and drained
- 3 eggs
- 3 tablespoons coconut oil
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/4 cup chocolate chips
- Preheat oven to 350 degrees and grease cake form.
- Place beans in food processor and pulse until mashed, scrape sides with rubber spatula.
- Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil.
- Process until smooth, scrape sides and pulse again.
- Pour into pan and sprinkle chocolate chips on top.
- Bake for 30 minutes or until toothpick inserted in the middle comes out clean.
- Take out of oven and let it cool off before serving.