Is it possible to create a five-ingredient brownie?
I could have excluded the vanilla, but it’s too fragrant and delightful. There’s a fine line between clinging to a challenge and deprivation. And so, a six-ingredient brownie will have to do.
This recipe is incredibly easy to pull together and creates very little mess. I used a food processor to get the beans smooth, but the batter is quite liquidy so a blender would likely get the job done, too.
I loved how simple, dense and fudgy these were. My husband thought they tasted too beany.
For the ultimate taste test, I offered one to my three-year-old nephew and said, “You may not like this, but here you go.” (Probably not the best way to introduce food to a child, but perhaps he thought I was attempting reverse psychology.)
He devoured it.
(Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.)
- 2 cups cooked black beans
- 1 cup coconut milk (or other alternative milk)
- ⅓ cup maple syrup (These brownies are not super sweet – if you’d like yours to be more sugary, add in a few more tablespoons)
- ½ cup cocoa powder
- ½ cup brown rice flour
- 1 tsp vanilla
- Preheat the oven to 350 degrees F.
- Add the beans, coconut milk, maple syrup, cocoa powder, vanilla and brown rice flour to the bowl of a food processor. If you like sweeter brownies, add in a couple of extra tablespoons of maple syrup.
- Blend all the ingredients until smooth. This may take a few minutes.
- Pour the batter into a prepared 8 x 8-inch pan (square or round), and spread evenly. Bake for 30 minutes, or until the top is slightly cracked and a toothpick inserted comes out clean.
- Allow the brownies to cool on a wire rack, then cut into squares and serve.