Trust me, I know how it sounds, but just take one bite and I promise you'd never guess these gooey chocolate treats are chocked full of black beans.
And also trust me when I say that you want to start by rinsing those puppies nice and clean. Extra-super-de-duper clean in fact.
In order to ensure that yummy brownie texture you'll want to track down a fine mesh strainer before you start.
Then all that's left is to add the rest of your ingredients to your food processor...
Fold in some mini chocolate chips...
Pour the batter into your pan...
And try not to eat the entire batch in one sitting.
But if you do... who cares right?! They're healthy... at least that's what I'm telling myself!
Chocolate Black Bean Brownies
Adapted slightly from: Chocolate Covered Katie
15 oz can black beans
1/2 c. pure maple syrup
1/2 c. quick oats
2 Tbsp cocoa powder
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp cinnamon
heaping 1/2 c. mini chocolate chips
Directions: Preheat oven to 350 degrees F. Prepare an 8x8 baking pan with nonstick spray and set aside.
Begin by draining and thoroughly rising the beans. In a mini food processor, combine the rinsed beans and the pure maple syrup. Process until completely smooth. Place a fine mesh strainer over a large bowl. Add the bean mixture to the strainer. Using a rubber spatula work the beans through the strainer until all that is left is the bean skins, should be about 1/4 cup. Discard the bean skins.
Next add the bean mixture back into the food processor along with the remaining ingredients except the chocolate chips. Process until as smooth as possible. Fold the chocolate chips into the batter and then pour evenly into the prepared baking pan.
Bake for 17-18 minutes, they will look dry on the top. Cool for at least 10 minutes and then cut and serve.
...Or if you're feeling wild just grab a handful right out of the pan like this grabby-goose.