Black Bean Brownies

This is how you have brownies while maintaining a healthy lifestyle. You make them without refined sugar or flour. You make them with black beans, cacao, flax seeds, and coconut sugar. I know it sounds iffy, but trust me. They’re delicious. Sometimes, I put one in a bowl, pop it in the microwave for 10 seconds, and top it with raspberry jam. I lay in bed with my cute little brownie and eat in silence. Completely satisfied silence.

Other times, I make a salted ‘date caramel’, spoon it on top with a single pecan, and remember how my favorite dessert tastes like-without the guilt.

Brownies can be healthy.  Happy Sunday. #modeleats

p.s. I’ll be hosting a huge giveaway next week to reward all of you wonderful people that read my blog! xx

 

 

Black Bean Brownies

Ingredients

  • 1 15 oz. can black beans, rinsed and drained
  • 2 Tbsp Ground Flax Seeds
  • 5 Tbsp Water
  • 3 T coconut oil, melted (or sub other oil of choice)
  • 1/2-3/4 cup cacao (the more cacao the fudgier and richer the flavor, I like them lighter)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut sugar or raw sugar (ground fine into a powder)
  • 1 1/2 tsp baking powder
  • Optional:chopped walnuts, pecans, or semisweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Rinse and drain the black beans, set aside. Lightly grease a 12-slot standard size muffin pan. Grind 1/2 cup of coconut sugar to a fine grain or powder in the bowl of a food processor or coffee grinder. Pour into a small bowl to set aside and make your flax egg.
  • Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  • Add remaining ingredients (besides the toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth. If it seems too thick, add a tablespoon of water at a time until you get a smooth 'cake-like' batter (but not runny).
  • Evenly distribute the batter into the muffin tin and drop the tin a couple of times on the count to even out the tops.
  • Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  • Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
  • Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides will be fudgy, they're not underdone, just yummy ;).
  • Store in an airtight container for up to a few days. Refrigerate to keep longer.
  • http://www.modeleatsblog.com/black-bean-brownies/

     

    One thought on “Black Bean Brownies

    1. I can’t believe I have raised a daughter who is so committed to sugar free, gluten free and dairy free. I for one enjoy sugar. But I am convinced I can still enjoy desserts without the ‘bad’ stuff. I tried these brownies and they are delicious. I would totally make them.

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