There are some dietary “fads” that just seem inherently wrong. When I heard of this particular whopper, I backed slowly away from the recipe source and ran. There was NO WAY I was making this dessert. Just no way.
Enter my doctor. He told me I needed to not eat flour products – not any. After going through serious withdrawl and pouting a significant amount, I did lose some weight. But more than that, I discovered that my aches and pains had receded! That was enough to keep me away from wheat forever. (Especially after I binged on a batch of cookies and a few slices of cornbread and was slammed back into pain.)
Therefore, the next time a recipe mentioning beans in brownies showed up (yes, I said beans), I paused before running screaming into the night. Brownies without flour? I could have brownies again? Hmmmm…maybe these did bear some closer examination. After all, if you throw enough chocolate at something, it’s bound to be good.
Per usual, I didn’t choose the first recipe I saw. That’s not my style. With the availability of the internet, there are comparisons to be made. I wanted the BEST tasting brownies for the minimum amount of fuss. (It’s not unusual for me to take the best ideas from several sources and whip up my own plan like I did here.)
Are you feeling brave? Would you like to pull the wool over somebody’s eyes (especially a fussy eater)? Never fear…these taste wonderful. I even licked off the spatula and scraped out the blender while my first batch was baking.
Now these are my go-to recipe when I need cookies for my husband’s lunch and I’ve run out of time. He loves them, the kids love them, and I love how fast they are to make! Seriously ~ just throw the batter ingredients into the blender, whiz it up, and pour it into the pan. Sprinkle the nuts and chocolate chips across the top, give it a stir, and pop it in the oven. Done. Baking doesn’t get any easier than this.
Secret Ingredient Brownies
- 1 can black beans, rinsed and drained
- 1/4 c. coconut oil (preferably virgin)
- 4 1/2 tsp. Ener-G egg replacer powder (no water added)
- 1/2 c. honey
- 1/2 tsp. pure stevia powder
- 2 tsp. vanilla
- 1 1/2 tsp. coffee substitute powder (Cafix, Roma, etc.)
- 1/4 tsp. salt
- 1/2 c. cocoa
- 1/2 tsp. baking powder
- 1/4-1/2 c. chopped pecans (or other nut of choice)
- 1/2 c. chocolate chips (non-dairy)
Preheat oven to 350° and spray an 8” x 8” pan with oil.
Puree all except the nuts and chocolate chips in a blender, scraping down the sides occasionally to make sure all ingredients are well incorporated. Blend until very smooth. This is the key to making them good. If you don’t blend them enough, they will taste ever so slightly beany.
Scrape batter into prepared pan with a rubber spatula. Sprinkle nuts and chocolate chips over the batter, stirring them in with the rubber spatula.
Bake for 25-30 minutes. Do not overbake! Cool on rack.
These may be doubled easily in a 9″x13″ pan, but if you don’t have a high powered blender, it may be harder to get the batter smooth. This is the way I’ll be making them from now on, because otherwise they disappear to quickly!