You read right… BLACK BEAN BROWNIES!  Apparently, these have been on the scene for years… but this is the 1st I’ve heard of them.   I fused a couple different recipes that i found online and here we are.  I must say – they are pretty darn amazing!  Low in fat, high in protein and chewy chocolate-y goodness.

Ingredients:

1 1/2 cups whole wheat flour
1 tsp salt
1 tsp baking powder
2 1/4 cups raw sugar (or 1 1/2 cups agave nectar)
1 1/4 cup cocoa
4 tsp instant coffee powder
1 1/2 cups chopped nuts of your choice – if that’s your thing

1 15 oz can black beans, rinsed and filled with new water
1 tsp vanilla
1 cup of water

Preheat the oven to 350 degrees.

In a large bowl, mix together all the dry ingredients.

Drain a can of black beans and rinse thoroughly until the water runs clear.  Return the black beans back to the can and fill with water.  Puree the beans and water.  Add the puree to the dry mix along with the vanilla and extra cup of water (if you opt for agave, skip the extra water).  Stir to combine.

Pour the batter into a greased 9×13 pan.  Bake for 25-30 minutes, rotating the pan around halfway through.***  When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.  My batch was finished at 28 minutes.  It’s important not to over bake in the oven because they will keep baking once you take them out.

Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.

***I used mini cupcake pans to make those super cute “brownie bites”.  If you go this route, bake at 350 degrees for 20-22 mins.  Makes Let cool before removing from the pan.