Black Bean Brownies

The weather outside is frightful (at least for the Atlanta area anyway!) so I decided it would be a good day to do some cooking and baking! 

Don't let the name of this recipe scare you away!!  AND I suggest you don't tell anyone else what's in them until after they've tasted them!  I  am confident they will not be able to tell they are a healthier version!!

This recipe is courtesy of Chocolate Covered Katie – my fave go-to person for anything chocolate!  (www.chocolatecoveredkatie.com)  It is GLUTEN FREE as long as you use certified GF Oats, Baking Powder and pure vanilla extract.

Enjoy!

Black Bean Brownies

 

 

 

 

Ingredients

•1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) 

•2 tbsp cocoa powder (10g)

•1/2 cup quick oats (40g) (See nutrition link below for substitutions)

•1/4 tsp salt •1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) I used Raw Coconut Nectar(75g)

•pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

•1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)

•2 tsp pure vanilla extract

•1/2 tsp baking powder

•1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.) •optional: more chips, for presentation

Instructions

Preheat oven to 350 F.

Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)

Stir in the chips, then pour into a greased 8×8 pan.

Optional: sprinkle extra chocolate chips over the top.

Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Black Bean Brownies Nutrition Facts Per Brownie:

?Calories: 115 ?Fat: 5.5g ?Carbs: 15g ?Fiber: 3g ?Protein: 2.5g

?WW Points (new system): 3 points Above info was calculated using gram measurements and DOES include all of the chocolate chips (which you should include too ;)).

 

This recipe is gluten-free as long as you make sure to buy certified-gf quick oats, baking powder, and pure vanilla extract.

 

Substitution Notes: I’ve only tried the brownies as written. Therefore, I really can’t predict substitution results, such as replacing the quick oats with rolled oats, flaxmeal, flour, protein powder, or anything else. But feel free to experiment, and please report back if you do, so others can learn from your experiments.

If you substitute honey for the maple syrup, it might have a slight honey flavor (which is perfectly ok if you don’t mind that). Just be sure to not serve them to strict vegans, as many vegans don’t consume honey. I haven’t tried subbing peanut butter for the oil… but I kind of want to! If you try it first, please let me know how it goes. Make any other substitutions (such as omitting the fat or chocolate chips) at your own risk.


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