DB: Flourless Black Bean Brownies

I am very fortunate that I do not have picky eaters in my house.  I have a special place in my heart for those people that have to be short order cooks in order to satisfy every single person in their house.  Ya’ll are better than me, because I’m not sure I could do that day in and out.  I get that there are days where you’re just not in the mood for this or that, and I’ll either adjust the menu or make something else to ensure everyone is happy.  But if that was a daily occurrence then there would be some hungry people in my house!

I’m lucky in that Spencer will try anything, at least once.  Even if his initial reaction is a cringed nose and a funny look.  At least he’ll give it a try.  Tucker is even a pretty good eater; he has no problem with chicken, steak fish or whathaveyou but he also gobbles up some veggies.  Some of the veggies he enjoys are some that even adults turn their nose up to. Asparagus? Yes, he eats it and enjoys it!  Smoothies, granola, fruits and yogurt.  Yes, he likes it all. 

So when it comes to getting my family to eat healthy I don’t have to find creative ways to sneak veggies in here and there to ensure their getting their daily dose!  Whew!  So when I hear all these stories about all the people hiding veggies in sweets, drinks and so on it’s “foreign” to me.  But apparently this epidimic is far more common that I knew because there’s a whole cookbook dedicated to creatively incoporating vegetables into meals.  So I count my blessings that I’ve got good eaters, but at the same time I’ll definitely test out  and compare some recipes that are typically indulgent versus those that are healthy.  For instance regular, chewy fudgy brownies versus flourless black bean brownies that claim to be just as chewy, fudgy and rich as the “original” version. 

You’re thinking…this can’t be done.  This is impossible.  A brownie that is pretty healthy and that has vegetables, black beans to be exact that is just as good, full of chocolate, fudgy even?  It can’t be done.  It can’t be so.  Well folks, I’m here to tell you it can be done.  And it is so.  This is the first time I’ve ever tried, let alone made one of my favorite desserts and filled it with veggies.  It’s also a first time tasting and baking something that is gluten-free.  And I must say, I’m impressed.  It’s good, I mean I definitely think this recipe could hold it’s own next to a traditional brownie.  I was skeptical in the beginning.  But by the time it was all said and done, I was a believer.  These are the real deal.  Even if you don’t have to fool your kiddos or loved ones into eating their veggies, these brownies are definitely worth a try. 

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host.  She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Flourless Black Bean Brownies

Ingredients:

1 1/2 Cups black beans (1 15oz can drained and rinsed)
3 1/2 Tbsp cocoa powder
1/2 Cup quick cooking oats
1/4 Tsp salt
1/3 Cup maple syrup or agave
2 1/2 Tbsp sugar (or 2 stevia pakcets)
1/4 Cup coconut or vegetable oil
2 Tsp vanilla extract
1/2 Tsp baking powder
2/3 Cup chocolate chips
Sea salt for topping, optional

Directions:

Preheat oven to 350.  Spray an 8×8 pan with non-stick cooking spray and set aside.

Place black beans, cocoa powder, oats, salt, syrup (or agave) sugar, vegetable oil, vanilla and baking powder in a food processor, blend until mixture is smooth.  Once the ingredients are incorporated and the mixture is smooth add chocolate chips and stir to combine. 
Pour the mixture into the prepared pan, top with additional chocolate chips (if desired), sprinkle with one teaspoon sea salt (if desired) and place in a preheated oven.  Bake brownies 15-18 minutes, until cooked through.  Remove from oven and allow to cool at least 10 minutes before cutting. 

Recipe source: barely adapted from Chocolate Covered Katie