Black Bean Brownies

I was very skeptical when I first saw a version of this brownie recipe a couple years back.  I thought there was no way a healthy brownie made with black beans could taste as good as a traditional brownie.   However, after I made the brownies I was a firm believer that it is truly possible and I have been on a mission ever since to convince those around me.

I have made these brownies on several occasions for family and friend celebration functions.  I enjoy not letting everyone know that the brownies are made with black beans to see how they react to their first taste.  So far I have only had positive feedback and everyone (even the biggest skeptics) have said how much they enjoy these brownies.  I have even had people who loathe black beans tell me that these brownies are the best they have ever had.

These black bean brownies are moist, rich and simply delicious.  Besides the amazing taste, the best part about these brownies is that they are actually healthy.  Traditional brownies are usually far from being healthy so it is refreshing to be able to have a dessert that tastes sinful but is not.  I would say the only bad part about these brownies is that it is hard to stop at one and knowing they are healthy makes that stopping point even harder.

The recipe below make about 10 to 12 brownies depending on how they are cut.  The recipe can be increased to fit your particular needs.  The brownies can be stored at room temperature or they can be kept longer covered in the refrigerator.

Black Bean Brownies

1 (15 ounce can) black beans (drained and rinsed)

1/4 cup quick cook oats 

3 tablespoons coconut flour

2 tablespoons unsweetened cocoa powder 

1/4 teaspoon salt

1/3 cup pure maple syrup 

a dash of pure stevia extract (or 2 tablespoon cane or coconut sugar)

1/4 cup coconut oil

1 1/2 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/2 cup semi sweet chocolate chips 

Preheat oven to 350 degrees. In a food processor, combine all ingredients (leave out chocolate chips) and blend until well combined (smooth). You may need to use a food processor agitator or stop the processor a couple times to reincorporate the ingredients that can get stuck on the sides.  After the mixture is well blended, add in the chocolate chip.  Empty the mixture into a greased (I prefer spray coconut oil) 9 by 9 square pan.

Place the brownies in the preheated oven and cook for about 18 minutes.  Remove the brownies from the oven and allow to cool on a cooling rack before cutting.  Please note the traditional brownie done test of using a toothpick will not work for this recipe.  These brownies are meant to be moist and because there are no eggs they do not need to be cooked to a certain level in order to be safe to eat.   

Add in ideas:

1/2 cup crushed walnuts

1/2 cup chopped pecans

1/4 cup shredded coconut 

1/2 teaspoon pure mint extract



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