This recipe is one that I would never had guessed 10 years ago that I'd be making or sharing.
Why? Because the ingredients are such that I would not have thought of for brownies. Especially ooey-gooey moist brownies that taste delicious.
I've made brownies and cakes with ingredients I couldn't have imagined using for such items, but you know what...ya can't knock it until you've tried it! Such as my chocolate cake (similar to a chocolate cheesecake texture) you can find HERE. It's made with banana, sweet potato and avocado. Who would've thought? But so good!
Here is one to try. I did and my husband has asked for them since - a sign they are really good.
Black Bean Brownies
1 can of black beans, drained & rinsed
a small apple, a ripe banana or 1/2 cup unsweetened applesauce
(if you want it a little sweeter, you can add 1 T of Erythritol, too)
approximately 10 Medjool pitted dates
2 large eggs
1 tsp pure vanilla extract
1/2 cup cacao powder
1/2 tsp baking soda
1/4 tsp salt
½ cup chocolate chips or chunks, divided
Preheat oven to 350º. I use parchment paper a lot for ease and for quick cleanup, so I formed a piece of parchment paper in the bottom of a square dish/pan - 8x8 or 9x9. Spray lightly with non-stick spray.
If using an apple, slice it and core it then put in highspeed blender and blend first. If using banana or apple sauce, but it in blender then add the other ingredients, except for chocolate chips. Blend on high until well blended.
Stir in ½ the chocolate chips and pour into dish. Sprinkle remaining chips on top and bake for about 30 minutes or until start to "crack" on top. Set out to cool and then slice.