Crazy Sexy Brownies?
Written by Robyn O’Brien
I am a huge fan of a woman named Kris Carr. She has absolutely taken cancer to task. Not only did she conquer the disease, but she also dismantled a lot of the barriers that prevent us from accomplishing seemingly impossible goals. And she helps others to do the same.
Kris challenges convention, unbridles creativity and inspires others to create the changes that they want to see in their lives. And her work is absolutely heroic.
So when her blog recently suggested making brownies with black beans, I had to laugh at how crazy that sounded. Always a fan of black beans (I grew up in Texas) and always on the hunt for variations on sweet-treats for my kids, I couldn’t quite picture how to weave the two together, and I loved the challenge.
So I am going to give this one a try. And if you are interested in doing the same, as well as learning more about Kris, her New York Times best-selling books and her incredible take on life, visit Kris’ site for added inspiration at Crazy Sexy Life. And bookmark it.
Black Bean Brownies
-15 ounces black beans, drained and rinsed
-1/3 cup honey, maple syrup or molasses
-1/4 cup unsweetened cocoa
-1 tablespoon cinnamon
-1 teaspoon vanilla extract
-1/4 cup raw sugar (optional)
-1/4 cup instant oats (gluten free if preferred)
Preheat oven to 350 F. Grease an 8- by 8-inch pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats. If too soft, add another 1/4 cup oats or flour.
Pour batter into the pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Notes: Because there isn’t any flour these brownies come out pretty dense.
Rolled oats may be substituted for the instant oats. Put the rolled oats in the food processor.
Use optional sugar if your bananas are still green and not very ripe.