Yes, I know that I must sound completely crazy when I use ‘black beans’ and ‘brownies’ in the same recipe title. But believe me, I’m not. The black beans are a substitute for flour, and by using beans instead, you go from around 250 cals/brownie to only about 60! Now THAT is a huge improvement. Plus, you get additional vitamins and health benefits from eating beans instead of carb-filled flour. Can this get even better? Hold your horses – it can. Making these brownies pretty much involves only step. Believe it!
Step 1) Put all ingredients (except chocolate chips) into blender and blend really well. Leave it in the blender for a long time, otherwise pieces of black bean will be tasted/ seen. I blend my batter for about 5 minutes.
Pour into a baking dish sprayed with PAM and sprinkle chocolate chips on top. Bake at 350°F for half an hour.
– approx. 60 cal/ brownie –
My Black Bean Brownies currently have an air-filled, soft consistency. I love my brownies thick and cake-like, so if anyone tries this and adds something to make them this way, PLEASE tell me! I’m currently experimenting, but I can always use your help!