Double Fudge BB Brownies

Double Fudge BB Brownies

IMG_2662So I bet you’re probably wondering about the “BB” in the title of this post, or maybe you were sold after “double fudge”. Regardless, I am here to clear up the mystery that is the “BB”. “BB” simply stands for black bean. Yes, you read that right, there are black beans in these brownies. I bet you’re probably thinking “ew, gross” right now and I can assure you that you are not alone. When I first came across this concept in Hemsley + Hemsley’s The Art of Eating Well I was hesitant to give them a try. Eventually my curiosity got the best of me and boy am I glad it did! I have made these brownies on several occasions and they are simply delicious! I have tweaked the Hemsley sisters’ recipe and come up with one that works best for me. I do hope that you will overcome your black bean fear and give these a try because they really are quite delicious.

xx

-Ashley

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Double Fudge BB Brownies

2 tins black beans, drained

1/3 cup coconut oil, melted

1/3 cup pure maple syrup

1 teaspoon baking powder

1 large ripe banana

1 tablespoon vanilla

1/2 cup unsweetened cocoa powder

1/2 teaspoon sea salt

1/2 cup 70% cacao (or higher) chocolate, chopped

Grease and line an 8×8 inch baking dish with parchment paper. Preheat the oven to 325ºF.
In the bowl of a food processor combine all the ingredients except the chocolate and blend until a batter is formed.
Transfer the batter to your prepared baking dish and smooth the top. Sprinkle on the chopped chocolate then bake for 45 minutes or until the top of the brownies is slightly cracked and firm to the touch.
Remove the brownies from the oven and allow to cool completely. Once cooled place the brownies in the fridge (pan and all). This allows the brownies to set and become extra fudgy, so I definitely recommend that you do this!
After at least an hour in the fridge you can slice the brownies. These will keep for up to a week in the fridge.

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