When I share recipes with you, I consider the month and season. Salads in the summer; heavier meal items in the winter. Apples, sweet potatoes and cranberries are great in the Fall, and what’s December without some sort of sweet treat?
Though I don’t really celebrate a traditional St. Patrick’s Day, March is great for sharing something green…so I was all set with a recipe for something green and savory. But then I realized that if I don’t share a *Special* Brownie recipe with you this month, there’s a good chance you won’t have the April issue of Living Richly in time to make these Brownies for April Fools’ Day…and I think you’ll want to! So, I decided on a compromise: Brownies this month and something green next month!
This recipe is playful and fun. It’s not a trick because it really does make brownies. It all started with Tom reading the news. He found this recipe prepared by a dad who was trying to find a way to get his kids to eat more protein. No, I don’t think this recipe is a superior way to eat protein, and no I don’t think it’s the best brownie recipe ever, but it’s intriguing!
A can of black beans is the surprise ingredient! One of my family members correctly guessed beans were in the brownies, but that was all. Do you think you have any brownie eaters who will be able to guess?
I hope you’ll have some fun with this recipe!
Black Bean Brownies
- 15 oz can of black beans drained and rinsed
- 1/2 cup chocolate chips divided
- 3/4 cup brown sugar
- 3 tbsp oil
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 1/8 tsp salt
- 1/4 tsp baking powder
- Preheat oven to 350°F. Line a 9x9 pan with parchment paper.
- In a blender add black beans and 1/4 cup chocolate chips. Blend until smooth.
- Add remaining ingredients and blend together, scraping down the sides as necessary.
- Pour batter into prepared pan, sprinkle with remaining 1/4 cup of chocolate chips and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cut into squares and sprinkle with powdered sugar, if desired.