These black bean brownies are a much healthier alternative to the classic. Rich, chocolatey, and partially guilt-free.
This has been one of those recipes that I’ve spent way too much time in the kitchen testing over and over again. Finally, it came down to realizing that sometimes less is more and if you’ve made any of my recipes before, then you’d be wondering why I didn’t realize this sooner. I was putting far too many ingredients thus making the black bean brownies heavy. I also took so long because I simply couldn’t convince my chocolate loving man, which I was determined but alas terribly failed. See, he’s what you would call pro-refined sugar, eater of all the sweet treats, and what I like to call him, a chocolate addict. I figured if I could convince him, then I could convince anybody—Clearly not happening. So, I must accept defeat…For now.
With all that being said, I am obsessed with these black bean brownies! Admittedly, I am not someone who’s chocolate/dessert crazy. My go-to is fruits and dark chocolate, the 70% kind but don’t get me wrong, I still get down with a piece of cheesecake (insert pumpkin cheesecake bites here and drool) and go ham on pies. There are days when my faves aren’t enough and I need something a little more fudgy and cake-like, and that’s when these brownies come to play. Loaded with protein and fiber, you definitely don’t feel guilty eating these bad boys as a late night treat. Eat it on its own or accompanied by some nice cream (banana ice cream,) aaaallll your cravings will be satisfied!
What makes these even more amazing is that you won’t be left with having to clean an overwhelming load of dishes. This recipe is whipped up in a blender or food processor, making our busy mom lives that much easier. Because let’s be honest, as much as some of you like your dessert, cleaning up afterward isn’t exactly anyone’s idea of a good time. Now let’s get on to the easy recipe, shall we?
- 1 can (540 ml) black beans, drained and rinsed
- 3 eggs
- 3/4 cup coconut sugar (can sub for organic brown sugar)
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup slivered almonds for toppings
- Preheat oven to 350 degrees.
- In a blender or food processor, blend black beans on high till smooth.
- Add in the remainder of the ingredients and blend till fully combined.
- Pour the mixture in a parchment paper lined 8x8 inch baking pan and sprinkle slivered almonds on top. Make sure the parchment paper is longer than the baking pan to be able to easily remove the brownies.
- Bake for 35-40 minutes. Once done, let fully cool before removing from pan.
- Cut into 16 mini pieces or 12 larger brownies.
- Bon appetit!
- Stores in the fridge for up to 7 days or in the freezer for 3 months.
- For a vegan option, sub 2 flax eggs for regular eggs.
- For a more fudgy brownie, use 2 eggs instead of 3.
- Topping options are endless. Swirl peanut butter on top, add some fruit, chocolate chips or different kind of nuts!
If you make this, let us see! Tag your photo with #MISyummyeats on Instagram.