When I first heard of Black Bean Brownies I was convinced that it was some kind of code language for pot brownies that I wasn’t hip to in my mid-30 lingo. Then they started to pop up in my Pinterest feed on nearly a daily basis, clearly my entire social network was not a bunch of pot heads, and if they were they were finding some amazing ways to disguise their vices. Upon further investigation I found these little black beans to be the key to AMAZING super moist brownies!!
As I have been focusing on removing the junk (artificial flavor, preservatives and added sugar) from my diet one thing that continued to go missing was my delicious ooey-gooey brownie. I love the idea of substituting the black bean for the flour and upping the ante on the fiber intake! Serious double win in my opinion!! So here you go….after several attemps and modifications this is my new fave recipe for Black Bean Brownies.
1 15 oz can low sodium black beans
3 tablespoons coconut oil
4 stevia packets or 3 tablespoons raw honey
4 1/2 tablespoons Extra Dark Special Cocoa powder
2 large eggs
dash sea salt
1/2 tsp baking soda
1tsp baking powder
optional extras: unsweetened coconut flakes, walnuts, mini choco chips
Preheat oven to 350 degrees. Drain and rinse black beans. Combine all ingredients in blender or food processor with exception of extras. Process until well combined. Fold in extras. I added walnuts to the ones in the picture after spooned into cupcake liners. Line cupcake tin with liners and fill each 1/2 full. Bake approx 20 minutes or until toothpick comes clean.
Let cool. Top with greek yogurt and berries for a yummy and nutritious alternative to the box brownies.