Black Bean Brownies

I know it sounds weird, but hear me out on this… Black bean brownies. I first heard about this back when I was in school in one of my nutrition courses where we were required to take regular recipes and turn them healthy. I thought black bean brownies sounded like such an insult to the delicious, fudgy brownies I was use to making. Never considered actually making any until now. They turned out to be pretty great.

The best thing about these brownies is there is no flour. It’s mainly black beans. There is also no sugar. I use erythritol, which is a sugar alcohol derived from fruits. It does not affect blood sugar levels, is only partially absorbed during digestion, and prevents tooth decay. How great is that? You use cocoa powder for the chocolate flavor which doesn’t add any sugar. And you can throw in some walnuts, a good source of omega-3 fatty acids.

You can add walnuts or if you want to cheat and go for more chocolate, add chocolate chips. Serve warm with a scoop of vanilla bean coconut ice cream on top. A decadent dessert with no guilt! Found the recipe here.

 

Rating 5/5

 

Black Bean Brownies

Oven Temp: 350°F

Cooking Time: 20-25 minutes

 

1 (15 oz) can black beans, drained and rinsed thoroughly

2 large eggs

2 tbsp coconut oil, melted

3/4 cup cocoa powder

1/4 tsp salt

1 tsp vanilla extract

1/2 cup erythritol (I use Swerve)

1 1/2 tsp baking powder

2 tbsp almond milk

1/4 cup chopped walnuts or semisweet chocolate chips

 

Preheat oven to 350°F. In a food processor or blender, blend the black beans until smooth. Add black bean puree to a large bowl and whisk in eggs, one at a time.

Whisk in the coconut oil, cocoa powder, salt, vanilla extract, erythritol, baking powder, and almond milk until combined. Fold in the walnuts or chocolate chips.

Scoop about 3 tablespoons of batter into a greased 12-slot muffin pan. Bake for 20-25 minutes or until dry on top. Allow to cool and store in an airtight container.

Enjoy.

 

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