I know it sounds like a weird combination. Black beans plus brownies? Hmmm. But I promise you, you will be pleasantly surprised at how good these are! You don’t even notice the black beans. But they do provide a nice moist texture to the fudge bars.
I’m convinced that we can make our favorite sweets into more nutritious bites. I almost have a Sweet Potato Blondie recipe to share. It’s still in progress. But since I ran out of sweet potatoes, I figured I’d try a brownie recipe. My Aspie son gobbled these up and he’s my toughest critic. When the sweet potato blondie recipe trial #3 came out too mushy he said “No offense but you’ll have to try this recipe again. They are NOT good this way”. At least he has learned to say “no offense”.
I think both of my sons, who have adapted to being gluten-free, appreciate being able to eat something chocolatey and sweet. Plus they know it’s healthy for them. If you have picky eaters, don’t tell them there are black beans in the recipe. They will never know!
Black Bean Brownie Fudge Bars
3 Tbsp flaxseed meal
½ cup + 1 Tbsp water
15 oz canned organic black beans, rinsed and drained
1/4 cup unsweetened cocoa powder
1 tsp Espresso Powder
3 Tbsp gluten-free multi-purpose flour I used King Arthur brand for this recipe)
3/4 cup agave nectar
1 tbsp Earth Balance, melted
1 tsp vanilla extract
Pre-heat the oven to 350°F. Spray a 8 x 8 x 2-inch baking dish with cooking spray.
In a small bowl, combine the flaxseed meal and water and set it aside for 5-10 minutes.
In the bowl of your food processor combine the beans, cocoa powder, espresso powder, flour, and flax mixture. Process until the mixture is smooth, about 2 minutes, scraping down the bowl half-way through.
Add the agave, Earth Balance and vanilla. Process until all of the ingredients are combined, about 1 minute. Pour the batter into a prepared baking dish, and smooth the top with a spatula. Bake for 20 minutes, turning the dish half-way through the baking time. Turn down the temperature of the oven to 300°F and bake for another 5-8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it.
Let the bars cool completely at room temperature in the baking dish on a wire rack. Then put them, uncovered, in the fridge for at least 3 hours. When they’re cold, cut them into 12 squares and serve. Refrigerate any leftovers.
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