If you think adding cooked black beans to brownie batter is bizarre, think again. The beans lend a chewy, moist texture to the treats, as well as a healthy source of protein and fiber. (Don’t worry – you won’t even be able to taste them.)
One 4-ounce cup North Coast Apple Sauce
1 tablespoon flaxseed meal (ground flax seeds)
½ cup old-fashioned rolled oats
One 15-ounce can black beans (“no salt added” or “low sodium”, if possible), drained and rinsed well
⅓ cup Turbinado sugar (raw sugar)
¼ cup unsweetened cocoa powder
2 tablespoons melted coconut oil, plus more for greasing the pan
1 tablespoon ground coffee (optional)
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
½ cup (1.5 ounces) chopped dark chocolate
⅓ cup chopped hazelnuts (walnuts also work)
Preheat the oven to 350ºF. Grease an 8×8” baking dish with coconut oil; set aside. In a small bowl, stir together the apple sauce and flaxseed meal. Refrigerate while you prep the rest of the ingredients. Place the oats in a food processor and grind into a fine meal. Add the beans, sugar, cocoa powder, coconut oil, coffee, baking powder, vanilla, salt, and apple sauce-flax mixture. Puree until completely smooth. Remove the blade and stir in the chocolate chunks by hand.
Transfer the batter to the prepared baking dish, smooth the top, and sprinkle with the hazelnuts. Bake until the top appears dry and the brownies pull away from the sides of the pan, about 45 minutes. Let cool for 15 minutes and slice into 16 squares. The brownies may be stored in an airtight container in a cool, dry place for up to 5 days.