Black Bean Brownies

My kid won’t touch these because ONCE when she was SIX she got heatstroke hanging out at a 5K and then ate a burrito with black beans in it. I happened to make these brownies the same night. She stuffed a lot of them into her tiny face and then promptly threw up black beans for an hour.

Charming, right?

But now she won’t even hear about black bean brownies. And every time a brownie makes it to the table she eyes it skeptically and asks if it came from a box. About half the time, I lie. Like a good mother. Seven years later and she has never noticed.

Mom for the win

You are going to want the food processor for this; it just doesn’t work otherwise. Pop the lid, throw everything in and whirl it up.

1 can black beans, drained very well

½ cup rolled oats (quick cook, please)

¼ tsp salt

½ cup maple syrup

¼ cup coconut oil

2 tsp vanilla

½ tsp Baking Powder

2 tbsp cocoa powder

Get it all going and then add:

½ cup chocolate chips (don’t skimp)

Grease an 8x8 glass pan, pour in the batter, sprinkle some more chips on top and bake at 350 for 15-20 minutes. They will need to cool for at least 10 minutes to set up, so don’t dig right in.