Black Bean Brownies

I’m going to go out on a limb and actually call these healthy brownies!  On nights I crave something sweet after dinner I normally opt for some fruit with a few chocolate chips.  On other nights, I crave some gooey chocolatey goodness!  Compared to an average recipe these are lower in fat and sugar and have a nice hit of fiber and protein from the beans.  Plus, since the beans are used as a flour substitute they are totally gluten free!

These will have more of a fudge consistency versus cake due to the beans, and have more of a lightly sweetened cocoa taste since they contain no white sugar.  Kid approved!

xoxo

Larisa


Ingredients

  • 1 – 15oz. can of black beans, rinsed and drained
  • 3 eggs, beaten
  • 1/3 cup of avocado or coconut oil
  • 1/3 cup of honey or maple syrup (brownies will be slightly sweeter with maple syrup… I prefer the honey)
  • 1/4 cup cocoa powder
  • 1/2 tsp. baking powder
    • If you find yourself without baking powder, you can make it yourself!  Mix 1 part baking soda, 1 part cornstarch, and 2 parts cream of tartar.
  • 1/2 teaspoon of sea salt or pink himalayan salt
  • 1/2 cup chocolate chips
  • Optional: 1/2 cup peanut butter chips
  • Optional: 1 tsp. vanilla extract

Directions

  1. Preheat oven to 350.
  2. Rinse and drain the black beans and blend them into a paste using a food processor or immersion blender.
  3. Add eggs, oil, and honey or syrup to the beans and whisk until well blended.
  4. Slowly whisk in cocoa, baking powder, and salt one at a time until well blended.  Add in vanilla extract now if using.
  5. Lightly fold in chocolate chips.  Fold in peanut butter chips if using.
  6. Lightly grease an 8 x 8 glass baking dish with avocado or coconut oil and pour brownie mixture into the dish.
  7. Bake for 20 – 25 minutes until the top of the brownies appear firm.
  8. Let cool and serve with your favorite topping… mine are raspberries!

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