Who wants to slave over a hot stove during the summer?
Try these black bean brownies submitted by YMCA Graphic Designer Rachel Brenneis. She says it only takes two minutes to prep the ingredients. In fact, Rachel claims you can simply toss the ingredients in the blender and flip the switch.
These gluten-free treats feature a dense, velvety texture. Friends and family won't know black beans are the key ingredient unless you tell them!
1 can (14 ounces) black beans, drained and rinsed
1/3 cup cocoa powder
3/4 cup coconut sugar
1/2 teaspoon coconut oil
1 tablespoon coconut milk or almond milk
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coffee grinds
1/2 cup shredded coconut
1 cup dark chocolate chips, separated
Preheat the oven to 350 degrees F.
Prepare a 9 x 9 baking pan by lightly oiling it or lining it with parchment paper. Blend all ingredients together except the chocolate chips. Fold 1/2 cup of the chocolate chips into the batter and pour into a lightly oiled or parchment lined baking dish. Sprinkle the shredded coconut on top of the batter. Sprinkle the other 1/2 cup of chocolate chips on top. Bake for 18 to 20 minutes until brownies are set up and a toothpick tests clean. Allow brownies to cool 15 minutes before cutting into them.
(Go Ask Mom Editor's Note: My guess is coconut sugar, oil and milk are not common items at everybody's house. You can substitute an equal amount of white sugar, oil or milk for the coconut versions. The coconut versions, however, do offer some health benefits that you won't find in your traditional ingredients).