Today, (May 15th, 2014), is National Chocolate Chip Day! Who knew? But in learning that little tidbit of information, how could I NOT post a chocolate chip recipe 🙂
Black Bean…Brownies? I know, it sounds crazy, right? You can’t even taste them but they provide a big bang for the buck where protein is concerned. 3 grams per serving when using a 9 portion recipe and only 178 calories each! They are moist and rich and oh-so-chocolatey. Made with cocoa powder, melted chips, chips inside and melted chips for the frosting. You could also use the white chocolate chips here as well.
I must admit, this was my third (yes, you read that right!) attempt at this recipe and I was determined to get it right. The first time, they were too moist, didn’t really set up. The second time, they were too cake-like and although delicious, fell apart easily (see photo above). Third times the charm, as they say!
This was the final result. Still moist and cake-like, but also fudgy. They are still somewhat fragile, so be sure to cool completely before serving. I did these in an 8″ square pan, but you could make them thinner in a 9×13″ pan.
At the last minute, I decided to sprinkle a few leftover chips over the hot brownies and spread it over top. I used a fork to make those decorative lines you see. You could also dust the tops of the brownies (once cooled) with some powdered sugar prior to serving. Or serve with some vegan vanilla bean ice cream. Yum!
- 1 C of Black Beans, drained & rinsed (if you are using dry beans, you will need to soak overnight, drain and rinse)
- 1 Tbl Vegetable Oil
- 2 Tbl unsweetened Applesauce
- ¼ C unsweetened Cocoa Powder
- 1 tsp Vanilla
- ¾ C vegan Sugar
- ¼ C vegan semi-sweet chocolate chips, melted
- ⅛ C vegan semi-sweet chocolate chips, for the batter
- ⅛ C vegan semi-sweet chocolate chips, for the topping (optional)
- ½ C All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Melt the semi-sweet chocolate chips and set aside.
- In a food processor, puree the black beans with the oil, applesauce, cocoa powder, sugar and vanilla.
- Add the melted chocolate chips.
- Add the pureed mixture to the flour mixture along with the unmelted chocolate chips. Mix just until combined.
- Line an 8"x 8" baking pan with parchment paper, allowing for some overhang. This will help with removal.
- Spread the batter evenly and bake for about 25-30 minutes until a toothpick comes out with crumbs.
- While still very hot, sprinkle with chocolate chips and spread to coat. Using a fork, make a decorative design, if desired.
- Cool completely before serving.