So, remember this post? Well, I added cocoa, quick oats, maple syrup, vegetable oil, vanilla and baking powder to the black beans. Notice there are no eggs or flour in this recipe. I am making flourless black bean brownies.
Using my blender, I mixed the ingredients together until smooth. This took some time, my blender isn’t the best.
As I was blending the batter, I was essentially making what looked like a black bean dip. I tasted a bit before the chocolate chips were added, the batter was thick and yes, definitely tasted of bean. I was anxious to see how these brownies would come out. The smell of cocoa wafted in the air as they baked. They had to cool for about 20 minutes before I cut them. But when I finally did, the brownies were really soft and not crumbly at all. With each bite, you catch the sweetness of the chocolate chips, but the finishing taste is slightly black bean. The texture was like that of fudge but with each bite, I could tell there were oats in this recipe. I feel that if I had blended longer, it would have been much smoother. I was pleasantly surprised with how these turned out. I really feel that if I didn’t say there was black bean in these, no one would be able to really tell. =)