Most of the time when I read a recipe that doesn’t sound appealing, I just pass it by. I mean, why make something that doesn’t even sound good.
This was different. It was the strangest recipe I had ever seen. So of course I had to try it. You don’t see black beans as the major ingredient in brownies every day.
I guess this isn’t a new idea, but I certainly hadn’t heard about it before. I saw a few different versions of it here, here and here. But in the end decided on the Meal Makeover Moms version.
As I gathered all the ingredients, I have to tell you — I fully expected these to be nasty.
I mean, really — these are the base for brownies?
But I forged ahead. Pureeing the black beans.
And then mixing in all the other ingredients and pouring the batter into a pan and sticking it into the oven.
When they came out they looked fairly normal and good. But I was still skeptical.
All the recipes say to let them cool fully and give them time to do their thing. Once I cut into them, I was shocked. They look pretty dang good, don’t they?
And with no flour. Weird.
And how’d they taste, you ask? Surprisingly — good. They were definitely better a few hours after I’d let them sit and cool. They really don’t have a bean flavor at all, and the texture is bizarrely normal. Not bad for gluten-free brownies that are only 12o calories each with 5 grams of fat and 3 grams of protein and feature black beans. Who woulda thunk?!
We’re so glad you liked our recipe. It definitely took some trial and error before we got it right. Our kids all love it … and so do we!
Thanks for taking a peek at my experiment with your recipe, Liz! It was really fun to make them. Thanks for all you do on your blog – it’s so fun (and educational)!