So, why are these brownies magic? For one, they’re incredibly easy — dump some ingredients in a blender, give it a whirl, bake and eat. Two, they are as healthy as brownies could ever possibly hope to be, with NO flour, no butter or vegetable oil, and only the tiniest half teaspoon of coconut oil. And three — they are crazy delicious. Like I said: magic.
If your response to the preceding paragraph was, “OK, what’s the catch?”, then bravo! I commend you on your healthy skepticism. And you are indeed correct; there is a catch (a small one) that I’ll address shortly.
Allow me to answer your questions.
I noticed this recipe calls for black beans. Gross! Do the brownies taste like beans? No, they do not. In fact, they taste like brownies! After all this time together, do you really think I’d try to dupe you into making bean-tasting brownies? I’m insulted.
But they’re made out of beans! Aren’t they crumbly and dry? No, they actually have an outstanding texture! In the cakey vs. fudgey brownie dichotomy, they are slightly on the cakey side, but it’s an extremely moist, fudgey cake. 10/10 on texture.
Yeah, but do they taste GOOD? Yes, they do! Like a delicious brownie in fact. However — and here’s that little catch I mentioned — they do not taste exceptionally SWEET. I happen to prefer this — it’s a subtler, richer chocolatey-ness, kindof like the difference between dark and milk chocolate. So while I like them this way, if you’re someone who likes their sweets, well, SWEET, you might be slightly disappointed.
Are these gluten-free? Um, maybe? They don’t have flour, so yes? I am not a gluten expert so I can’t say for sure. They are dairy free (if you use the coconut milk instead of regular milk, which I did not), but they’re not vegan because of the eggs.
I’m convinced! I have to try one of these amazing, magical brownies. How do I make them? Scroll down, my child. Scroll down.
MAGIC COCONUT BROWNIES (recipe from The Roasted Root)
1 14-oz can black beans, drained and rinsed
1/3 cup cocoa powder
3/4 cup sugar (or coconut sugar, whatever that is)
1/2 tsp coconut oil
1 tbsp milk (or coconut milk/almond milk)
1 tsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coffee grinds
1/2 cup shredded coconut
1 cup dark chocolate chips, separated
1. Preheat oven to 350. Line 9×9 inch square pan with aluminum foil and spray with olive oil/cooking spray.
2. In blender, blend together all ingredients except coconut and chocolate chips (beans through coffee grinds). Fold 1/2 cup of the chocolate chips into the batter and pour into prepared pan. Sprinkle shredded coconut and remaining chocolate chips on top of batter.
3. Bake for 20-25 minutes, or until brownies are set and coconut is golden. Let cool 15 minutes before cutting.
I promise I’m not lying to you — these really were delicious. I mean, look at that picture! One note — I tried that ‘insert a toothpick and see if it comes out clean trick’ on my brownies, and it never really ended up working, because the toothpick kept coming out wet, even after plenty of bake time. Perhaps this is a glitch with the black bean stuff? Either way, as long as you bake them at least 20 minutes and let them cool a good 15 minutes before slicing, you should be made in the shade, lemonade!
nom nom nom nom