Continuing with the Coronavirus miniseries of shelf stable snacks, my sweet tooth decided on Black Bean Brownies.

Yes, I made this for breakfast. No, I don’t regret it.

Black beans are a great source of protein, fiber, and have a low glycemic index, which means they can help stabilize your blood sugar.

Recipe

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
• 2 tbsp cocoa powder 
• 1/2 cup quick oats 
• 1/4 tsp salt
• 1/3 cup pure maple syrup, honey, or agave
• 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup chocolate chips (Not optional. Omit at your own risk)

1. Preheat oven to 350 F.
2. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well.
3. Stir in the chips, then pour into a greased 8×8 pan.
4. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.

One cup (172 grams) of cooked black beans contains roughly:

Calories: 227

Protein: 15.2 grams

Fiber: 15 grams

Folate (vitamin B9): 64% of the RDI

Manganese: 38% of the RDI

Magnesium: 30% of the RDI

Thiamine (vitamin B1): 28% of the RDI

Iron: 20% of the RDI