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