Katie Quinn takes a whole new, quirky approach to brownies and adds in both black beans and oats. They’re gluten free and you can’t taste the black beans at all! Less guilt, but just as much ooey gooey chocolatey goodness.
1 1/2 cups black beans (that’s one 15-oz can), drained and rinsed
2 tbsp cocoa powder
1/2 cup quick oats (or regular oats will work, too)
1/4 tsp salt
1/3 cup maple syrup
2 tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp vanilla extract
1/2 tsp baking powder
2/3 cup chocolate chips
Preheat oven to 350F. Combine all ingredients except chips in a food processor (Katie used a Vitamix blender), and blend until completely smooth. Stir in the chips, then pour into a greased pan.
Katie sprinkled extra chocolate chips over the top, because there’s no such thing as too much chocolate. Cook the black bean brownies 15-20 minutes, then let cool. (Or be like me and take a bite right away–they’ll just be mushy but still awesomely delicious).
You can place them in the fridge overnight and they will firm up nicely.