I did adapt the recipe quite a bit, lowering the amount of oil, omitting the stevia, and adding a bit more cacao since after tasting the batter, the honey flavor came through stronger then the cacao. Oh, and I used cacao and not cocoa-- total risk, having no clue how it would interact with the baking soda. I think I did ok? I left out the chocolate chips as well since I don't keep those on hand.
These brownies don't look like any brownie I've ever made. They actually look like an earthquake hit them; not so attractive. I refrigerated them immediately as the recipe says that because they contain no binders, they need to be chilled to hold their shape. When I came home from my Purim meal, I gave them a taste. Although they are a bit crumbly, they held up the cutting just fine. The flavor was also quite different; not chocolate-y as I know it, but rather a deep, rich cocoa flavor. Pretty different, but pretty good. I would definitely say that they hit their mark. I carefully portioned the brownies out, wrapped them individually in plastic wrap and froze them. I think these will be good for a special treat, for dessert when I feel like I need a boost, or for a day that I'm up and traveling for work, such as tomorrow, and I'm not sure how much WFPB based food I'll be able to get my hands on. I will say that I have realized that I'm kind of a sugar addict (I guess I get it from my dad) in the sense that when I have a little, I want more. I don't keep sugar or candy in the house, but if I have it, it's bad news. I try to not have it as it doesnt lead to good things. In that sense, maybe having these brownies around werent such a bright idea. On the other hand, I could do A LOT worse. UPDATE: These brownies are so yummy out of the freezer! They are soft and melt in your mouth and are just like Devil Dogs to me in flavor! That's a win! Anyway, recipe after the jump.
slightly adapted from Oatmeal With a Fork
1 1/2 cups black beans, drained and rinsed
1/2 cup plus 2 tbsp cacao powder
1/4 cup quick cooking oats
1/2 tsp salt
1/2 tsp baking soda
1/4 cup coconut sugar
1/4 cup honey
2 tbsp coconut oil, melted
2 tsp vanilla
1-2 tbsp water as needed
Preheat the oven to 350. Line an 8x8 pan with parchment paper; set aside.
Place the beans into the bowl of a food processor. Process until very, very smooth. Add the remaining ingredients and process until smooth, If the batter needs more water, add a tablespoon at a time. Taste the batter to see if it's up to your chocolate standard. Pour into the prepared pan and smooth. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Immediately place in the fridge for at least thirty minutes so that it can set up. Slice and serve!