I know what your thinking – Julia, have you gone off the deep end? Why on earth would you waste perfectly good chocolate by mixing it with beans? YUCK! Trust me, you will not miss the white flour, refined sugar or eggs in these beauties.
Now let’s get cooking!
WHAT WILL I NEED?
- 1 can black beans drained
- 3 tbs cocoa powder
- 7 tbs chocolate protein powder (I used New Zealand whey)
- 1/3 cup agave/honey or date syrup
- 3.5 tbs coconut oil
- 1 tsp baking powder
- 1/3 cup vegan or real chocolate chips plus more for sprinkling on top of batter
- 1/4 cup natural peanut or almond butter
WHAT DO I DO?
Preheat the oven to 350F. Line an 8×8 or 9×9 pan with parchment paper and grease the paper with a bit of coconut oil (trust me you will thank me later!). Combine first six ingredients in a food processor, and blend until completely smooth. Stir in the chocolate chips and pour into greased pan.
Take peanut butter and by the teaspoon full randomly drop on brownie batter. With the tip of a knife swirl the peanut butter into the batter to create a marble pattern and sprinkle extra chocolate chips over the top if desired (highly recommended!).
Place the bars in the oven for 17 minutes. They will still look slightly underdone when you take them from the oven. Let cool and refrigerate overnight. The bars are now ready to be cut and eaten (YUM!). Store leftovers in a container in the refrigerator for up to a week or in the freezer for up to three weeks.
**Just a quick note that these brownies are more “fudge” like in texture than “cake” like.**
So what do you think?