July is National Black Bean Month!
Last week I warned you that this recipe includes a weird ingredient, but there are just some risks you have to take when celebrating National Black Bean Month.
I just want to say that these brownies don’t taste weird; they are just made with an unexpected flour substitute.
Let’s ignore the weird ingredient for a minute. Do you prefer fudgy brownies or cakey brownies?
I am usually a fan of fudgy brownies that stick to the roof of your mouth.
These cake brownies are not quite that dense, but they are still a perfect dessert for any chocolate lover who wants to celebrate National Black Bean Month!
- 1 can (15 oz.) black beans, drained and rinsed
- 4 tbs. peanut butter, divided
- 1/2 cup cocoa powder
- 3 eggs
- 1.5 teaspoons baking powder
- pinch of salt
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Preheat oven to 350 degrees Fahrenheit and coat a 8×8 pan with non-stick spray.
- Combine black beans, 2 tablespoons of peanut butter, cocoa powder, eggs, baking powder, salt, sugar, and vanilla in a food processor until completely smooth.
- Pour batter into prepared pan.
- Combine remaining 2 tablespooons of peanut butter and 2 tablespoons of milk in a microwave safe bowl. Microwave 30 seconds and stir. Add more milk if necessary until the peanut butter is smooth the consistency of paint.
- Drop spoonfuls of peanut butter into the pan and swirl with a knife.
- Bake for 20 minutes.
- Let cool before cutting.
- Eat and enjoy!