It’s Spring Break for the next couple of weeks and we’ve got our daughter’s friend with us this week.
It’s great having him here…my kids are actually being nice to each other and they’re keeping busy showing him their toys and playing together.
This gives me an opportunity to try some new recipes. Here’s what I made:
Black Bean Brownies
Courtesy of Chocolate-Covered Katie
1 x 15-oz can, drained and rinsed very well
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/2 cup pure maple syrup
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips
optional: more chips, for presentation
Preheat oven to 350 F.
Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
Makes 9-12 brownies.
I was completely surprised at how yummy these brownies were! More texture than traditional brownies made with flour, but full-o-fibre 😜