After my last blog post (which also happened to be my very first blog post) I got permission from Thirteen Moons’ Proprietor herself to share recipes as I make them with my reviews. It took her about 3 minutes after I emailed her to say yes – she is amazing. Thanks Louise!
These Black Bean Brownies are sweet, chocolatey, flour free AND contain a WHOLE CAN of black beans AND a bunch of chia seeds.
BUT… the real test… will kids eat them? Age old parent question…. and one of the most important… Can we trick the children (into eating healthy)?
So tonight, less than 48 hours after I left the magical Thirteen Moons, I decided to put it to the test. One pan of Black Bean Brownies vs. Three Children.
Ok. So I called them Brownies. No mention of beans of any kind.
Is that cheating?
ya, I don’t care….
… so I think they liked them….
Here is the recipe copied from thirteenmoons.ca with permission:
No one ever guesses that these brownies contain black beans; however, once they know, people are suspicious when I serve dark desserts.
Yield: 16 brownies
1 (15-ounce / 450 mL) can black beans, drained and rinsed
3 large eggs
⅓ cup (80 mL) butter, ghee, or coconut oil
2 tablespoons (30 mL) chia seeds, ground or whole
¼ cup (60 mL) cocoa powder
2 teaspoons (10 mL) vanilla
½ cup (125 mL) dark sugar
½ cup (125 mL) semisweet chocolate chips (best option: 70% cacao content)
⅓ cup (80 mL) finely chopped walnuts (optional)
Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) baking pan.
Put the beans, eggs, butter, chia seeds, cocoa powder, vanilla, and sugar in a food processor and blend until smooth.
Remove the blade from the processor and carefully stir in the chocolate chips and walnuts.
Transfer the mixture to the prepared pan and place in the oven. Bake the brownies for 30 to 35 minutes, or until just set in the centre.
Cool before cutting into squares.
Variations: Add ½ cup (125 mL) dried cherries, coconut, or candied ginger.