- 1 15.5 oz can cooked black beans
- 1/4 cup vegetable oil, or olive oil
- 2 tbsps apple sauce
- 1 tbsp ground flax seed
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 teaspoon instant coffee or espresso
- 1 tbsp cherry extract
- 1/4 cup mini chocolate chips
- 1/3 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4-1/2 cup cherry flavored M&Ms
- Vanilla frozen yogurt
- Morella cherries in light syrup, Trader Joe's
My sister asked me if I had ever tried making black bean brownies and I do have a slight recollection of tasting them before, but I’d never made them myself. I’m so glad I took her challenge because they turned out so rich and moist and you really would never be able to tell they’re made from black beans. Most brownies are loaded with butter and sugar, but this recipe is just as chocolatey and luscious with just a bit of oil and minimal sugar. These are also a great source of protein and fiber so even if it is a dessert at least its not empty calories.
I combined aspects from two black bean recipes that I found from allrecipes and foodnetwork. I added cherry accents, but you could definitely replace the cherry extract with vanilla and replace the cherry M&Ms with your favorite M&Ms or chocolate chips. I love how they turned out and will definitely be making them again. The vanilla frozen yogurt (Edy’s yogurt blends) and Morella cherries transformed these delicious brownies into a spectacular sundae.
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking pan.
In a blender, puree the beans with the oil. Add the eggs, apple sauce, cocoa, sugar, coffee, cherry extract, and flax. Melt the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Pour into the prepared pan. Sprinkle with cherry M&Ms. Bake for about 30 minutes. Let cool at least 15 minutes before cutting and removing from the pan. The texture will be very soft and moist.
Serve a la mode with Morella cherries and syrup. Yum!