Most of the time when I read a recipe that doesn’t sound appealing, I just pass it by. I mean, why make something that doesn’t even sound good.
This was different. It was the strangest recipe I had ever seen. So of course I had to try it. You don’t see black beans as the major ingredient in brownies every day.
As I gathered all the ingredients, I have to tell you — I fully expected these to be nasty.
I mean, really — these are the base for brownies?
But I forged ahead. Pureeing the black beans.
And then mixing in all the other ingredients and pouring the batter into a pan and sticking it into the oven.
When they came out they looked fairly normal and good. But I was still skeptical.
All the recipes say to let them cool fully and give them time to do their thing. Once I cut into them, I was shocked. They look pretty dang good, don’t they?
And with no flour. Weird.
And how’d they taste, you ask? Surprisingly — good. They were definitely better a few hours after I’d let them sit and cool. They really don’t have a bean flavor at all, and the texture is bizarrely normal. Not bad for gluten-free brownies that are only 12o calories each with 5 grams of fat and 3 grams of protein and feature black beans. Who woulda thunk?!