The quickest, easiest from-scratch brownies

Happy Friday, my dudes! Today marks the end of week seven of working from home, and week six of quarantining in Ohio… A-freaking-MEN! (Side note, if you’re curious about what my life has consisted of during this time, check this out)

I don’t think you ever need an excuse to make brownies, but considering it’s the weekend, you deserve to treat yourself to these fudgy, yummy, SUPER simple brownies, made with ingredients you most definitely already have (yes, ones that you would actually have)!

Just one little caveat you should know ahead of time: I highly, highly recommend using a food processor (even a mini one) or high quality blender (such as a NutriBullet) as indicated in the directions. I’ve made this recipe with my NutriBullet and with a hand mixer, and trust me, the NutriBullet yielded a MUCH smoother batter. Why is this such a crucial caveat?

Because… the secret healthy ingredient is a dead giveaway if you blend it with a mixer.

Other than that, you should be good to go! And to give proper credit, this recipe is borrowed from Chocolate Covered Katie. I just made a few little tweaks 🙂

FLOURLESS, FROM-SCRATCH BROWNIES

Cookware needed:
Food processor, NutriBullet or other high-quality blender
8×8 pan

Ingredients

  • One 15-oz. can of black beans, drained and rinsed extremely well
  • 1/4 cup vegetable or canola oil
  • 1/3 cup honey
  • 2 tsp vanilla extract
  • 2 heaping Tbsp unsweetened cocoa powder
  • 1/2 cup of quick oats
  • Big pinch of salt
  • 2 Tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 cup semisweet or dark chocolate chips

Steps:

1} Preheat oven to 350℉. Grease pan with nonstick cooking spray.

2} In food processor or blender, combine black beans, oil, honey, and vanilla extract until smooth in texture. It should be thick, but if it’s too thick to move around, add water by the tablespoon. Set aside.

3} In a bowl, stir together cocoa powder, quick oats, salt, sugar and baking powder until thoroughly combined.

4} If there’s room, add above dry mix to the batter and blend again extremely well, until smooth. If not (and this is my preferred method), dump the batter and dry mix into a large bowl and use an electric mixer to blend together.

5} Stir in chocolate chips, then pour into pan and smooth batter around evenly.

6} Bake for 15 to 18 minutes, until a cake tester or toothpick inserted comes out clean.


My dad is super nit-picky about desserts, and he couldn’t suss out the black beans. I didn’t tell him until they were all gone! Hopefully you can fool your friends and family too 😉

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