It Inspired Me

 This is my first attempt at black bean brownies. I need to master the blending process without destroying my blender. They are cooling now so taste test yet to come.  Ingredients 1 1/2   cups   black beans   (1 15-oz can, drained and rinsed very well) (250g after draining) 2   tbsp   cocoa powder   (10g) 1/2   cup   quick oats   (40g) (See nutrition link below for substitutions) 1/4   tsp   salt 1/3   cup   pure maple syrup,   honey, or agave (75g) pinch   uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup) 1/4   cup   coconut or vegetable oil (40g) (See nutrition link for substitution notes) 2   tsp   pure vanilla extract 1/2   tsp   baking powder 1/2   cup   to 2/3 cup chocolate chips (Not optional. Omit at your own risk) Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the t

I’ve been trying black bean recipes mostly kust to use up a big can of black beans  this was my second attempt  they’re in the oven now so review TBD   1 (15.5 ounce) can black beans, rinsed and drained ¾ cup white sugar ¼ cup cocoa powder 3 large eggs 3 tablespoons vegetable oil 1 teaspoon instant coffee (Optional) 1 teaspoon vanilla extract 1 pinch salt ½ cup milk chocolate chips (Optional) Directions Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish. Combine beans, sugar, cocoa powder, eggs, oil, instant coffee, vanilla, and salt in a blender; blend until smooth. Pour into the prepared baking dish. Sprinkle chocolate chips over the surface. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. Let cool to room temperature before cutting into 16 squares.