Black Bean Brownies 

BE THE SHIELD…. for your gut! Have a major sweet tooth, but wish your favorite treats like brownies carried a little more protein, fiber, and nutrients?  Sick of gluten ruining your day? Then these brownies are made for you –  twice the nutrients and half the calories. Hope you enjoy them as much as I do. 

Servings

10

Ready In:

45 minutes w/prep

Good For:

Dessert

 

Black Bean Brownies

By: Melissa Rowsell

 

Ingredients

  • 1 can of 425g black beans (rinsed, drained)
  • 125g coconut sugar
  • 45g honey
  • 3 whole eggs (medium)
  • 30g coconut oil
  • 50g cocoa powder
  • 2ml salt
  • 3ml baking powder
  • 3ml baking soda
  • Handful of chocolate pieces

Step by Step Instructions

Step 1

Pre-heat your oven to 180 degrees Celsius (365 Fahrenheit). Line a baking tray (the one I use is 15cmx22cm and about 4cm deep) with non-stick baking paper, and little oil or butter spread over the surface.

Step 2

Put everything, except for the chocolate pieces, into a blender or food processor and process until well-combined – no lumps or whole beans left!

Step 3

Remove the blade, or transfer your mixture into a mixing bowl to combine your chocolate pieces.
Transfer this final mixture into your baking tray and bake at 180C (365 F) for 25-30 mins. I use the traditional toothpick to see when it’s ready – if the toothpick comes out clean when you poke it, it’s good to come out.

Step 4

Allow to cool (but not too much – this is delightful while still a little warm!) and serve.

 

NOTE:  Many people are affected by gluten, and this recipe contains none. Satisfies the sweet tooth and chocolate cravings. With all the nutrients in black beans, and no refined white sugar (albeit coconut sugar is refined, but carries additional nutrients unlike plain white sugar which plain carbohydrates with no vitamins or minerals), I feel perfectly fine having brownies for breakfast. If I’m feeling decadent, I’ll top it with some home-made nut butter or ice cream.