As you all know, I love sweets. However brownies are not my thing. I’m not actually the biggest milk chocolate fan, which is why I’m not super into brownies. I like blondies alright, but for this remake I wanted to do something more “different” than just blondies.
I’ve made black bean brownies a few times before, and so I decided that I wanted to mix them up and add some different toppings to them (usually I just do white chocolate chips). I like making these brownies because I feel like they a bit more healthy than regular brownies, and they taste is the same. The texture is just slightly different, but still super enjoyable.
The marshmallows got a bit crazy near the later part of the baking process, so I would probably recommend putting them on top a closer to the end, rather than from the beginning like I did. Other than that, these are great.
Black Bean Brownies
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup white chocolate chips
1 c marshmallows
1/2 cup diced dried cherries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth. Add half of the chips, marshmallows and cherries. Pour the mixture into the prepared baking dish. Sprinkle the remaining chips, marshmallows and cherries on top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.