This recipe has been a go-to for many years. My husband bought me the “Full of Beans” cookbook by Violet Currey & Kay Spicer and I have made a version of their brownie recipe ever since.
I like mine a little more Chocolatey so I have upped the chocolate a bit.
Michele’s Black Bean Brownies
1 cup canned black beans, drained and puréed
1 1/2 cups sugar
3/4 cup gluten-free flour
1/2 cup good quality cocoa powder
1 tsp salt
1/2 cup vegetable oil
1 tsp vanilla
pinch of cayenne pepper
pinch of cinnamon
1/2 cup semi-sweet chocolate chips plus 1 cup for topping
Preheat oven to 350 degrees F. Spray 13 x 9 inch baking pan with non-stick spray.
In the food processor where you puréed the black beans, add all other ingredients except chips and blend until very smooth. Add chips and pulse just til combined.
Pour batter into pan, spread evenly over bottom of pan and smooth the top.
Bake for 20 minutes and then remove from oven. Pour the 1 cup of chocolate chips evenly over the brownies. Put pan back in oven and bake for 10 more minutes until tester comes out clean. Allow to cool for 5 minutes and then spread the melted chocolate chips over the top of the brownies with a spatula.
Cool in pan. Cut into squares.
These are very moist and delicious. They keep well in an air tight container for several days, but I have never known as they disappear so fast. Enjoy. Cheers, Michele