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Sneaky Black Bean Brownies

By
Lori Skelton

(Gluten-free, can be vegan)

Ingredients

  • 2 C. cooked black beans
  • ½ C. quick-cooking oats
  • 2 T. unsweetened cocoa powder
  • 2 T. light brown sugar
  • 1/3 C. agave nectar or maple syrup
  • ¼ C. coconut oil, light olive oil, vegetable oil or melted butter
  • 2 t. vanilla extract
  • ½ t. baking powder
  • ¼ t. salt
  • 2/3 C. dark or semi-sweet chocolate chips
  • ½ C. shredded coconut (optional)

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Directions

1. Preheat oven to 350, and grease an 8X8 baking pan.

2. Put everything but shredded coconut (if using) into food processor. Blitz 10-20 seconds, or until almost smooth (you still want the chips to be of a noticeable size). Stir in coconut (if using). Spread mixture evenly in prepared baking pan.

3. Bake for 30-35 minutes, or until a wooden pick inserted in the center comes out with just a few moist crumbs attached. Cool completely before cutting into 16 squares. It is helpful to chill in the fridge before cutting and serving.

Source: The Waste Free Kitchen Handbook, Chronicle Books

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