Hidden Black Bean Brownie Bites

It is almost July, and we are in the middle of an insane heat wave here in North Carolina...  I am talking about temps in the low 100's and a heat index between 105-115.

Perfect time to turn on the oven and bake brownies.

Crazy?  Yes, pretty much.  But with the forecast not changing much for the next five or six days, and a brownie craving in full gear, something needed to be done...

Enter Hidden Black Bean Brownie Bites!

Step one, make sure the temp outside is at least 100 degrees...

My home weather station said 106 outside.  Don't judge - I am a huge weather nerd...

Step two, get out your ingredients and start baking...  Alternatively, take your ingredients outside and bake your brownies in the sun...  I am only half joking, it's really that hot out.

Hidden Black Bean Brownie Bites

Inspired by this recipe from Happy Herbivore

These brownies are vegan, gluten-free, soy-free, low sugar, low fat, guilt-free and delicious.  I used stevia in mine but they did not turn out very sweet.  I recommend adding the optional sugar for sweeter brownies, and an extra banana for a fudgier texture as these have a consistency more like chocolate cake.  Taste the batter for sweetness prior to baking, it will be slightly less sweet when done so adjust accordingly.  Also, I promise you cannot taste the beans in these.  They make a great base for the recipe and add a nice amount of protein, fiber, folic acid and iron.  Practically health food here...  Enjoy!

Ingredients:

3/4 cup of rolled oats

1/2 cup cocoa powder

2 very ripe bananas

1/4-1/2 cup Brown Rice Syrup or Agave

2 cups cooked black beans (aprox 1 can)

1/2 cup sugar or stevia to taste

1 Ener-G egg replacer "egg"

1/2 cup walnuts

1 tsp. vanilla extract

 pinch of salt

1. Preheat oven to 350 degrees F.  Start by processing the dry oats in a food processor to nearly a flour texture.  Add the cocoa powder and pulse until combined.  Add to large mixing bowl.
2. In food processor, add black beans, bananas, brown rice syrup or agave, vanilla, salt, "egg" replacer, and sugar/stevia.  Process until smooth and well combined.
3. Add wet ingredients to dry.  Stir with spatula.  Fold in walnuts.  Conduct taste test for sweetness, you can always add more sweetener at this point.
4. Lightly spray 8x8 pan or muffin tins with cooking spray.  This recipe will make 10 "muffin" shaped brownies or 9 brownies if using square pan.
5. Bake for 28-30 minutes or until toothpick inserted in center comes out clean.
6. Enjoy with a large glass of almond/soy/coconut/hemp/other non-dairy milk.  Yum!

Next up, my favorite ice cream recipe.  But I am going to wait until it is snowing outside... Stay tuned!