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Brownies made with Black Beans!! Yeah, I know beans in brownies may sound weird and even a bit gross to some people huh? One of the ladies at the Curves where I work out swears by them. So I’m making some today for the very first time to test them out on my college boy who is home for spring break! He’s the ultimate brownie taste tester and somewhat picky one! Not only are these gluten/wheat free, they are also vegan! So you say we can eat brownies that are healthy and taste good too? Yeppers and just think about it, we’re getting protein too with this healthy snack and they are still dark, rich, and fudgy. After all, they’re chocolate! And the best part is they’re filled with fiber, omega-3s and tons of other good stuff! Who doesn’t like that? Try this recipe next time you want brownies or looking for a dessert for your next potluck, party, etc., and remember don’t tell them they are healthy bean brownies! LOL! Watch and see their reaction first before divulging your dirty little secret!
*Perfect for the Pampered Chef Brownie pan or standard size muffin pan. Not a mini pan for individual bites! Otherwise, bake them in a 9 x 9 square pan. Lightly grease or give a spritz of olive oil cooking spray. Food Processor, ice cream scoop or tablespoon
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Ingredients
- Preheat oven to 350
- 1 15 oz Can Organic Black Beans drained and rinsed
- in Can Organic Black Beans drained and rinsed
- 3 Tablespoons Coconut Oil melted
- cup ¾Cocoa
- 1 / 4 teaspoon sea salt
- 1 Teaspoon Vanilla
- 1 / 2 cup raw sugar slightly ground or coconut palm sugar ground
- 1 teaspoons ½gluten-free baking powder
- teaspoon *1espresso or coffee (enhances the flavor of chocolate optional)
- 1 / 4 teaspoon sea salt
- 1 Teaspoon Vanilla
- 1 / 2 cup raw sugar slightly ground or coconut palm sugar ground
- 1 teaspoons ½gluten-free baking powder
- teaspoon *1espresso or coffee (enhances the flavor of chocolate optional)
Ingredients
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Instructions
- Add ingredients to food processor and pulse until all mixed. If the batter is too thick add a tablespoon of water. My batter was just right and it looks like, smells like and taste like brownie batter!
- For more sweetness mix in some semi-sweet chocolate chips to the batter.
- *This batch came out with a really dark chocolate taste and James said they tasted too much coffee so I will cut the coffee down to 1/2 teaspoon. They are also a bit crumbly so I'm putting them in the fridge. If using eggs they will be more cake-like consistency. I love experimenting! May even add some kale from our garden next time! Shhh, don't tell!
- Use an ice cream scoop or spoon evenly into 12 tins. Sprinkle with walnuts, pecans or chocolate chips.
- I baked these at 350 for 26 minutes in an electric oven and let them sit for 30 minutes before removing from the pan! I just used the ingredients I had on hand and didn't have any walnuts to top this time but will next time!
- After they are cooled and removed from pan eat them plain or top with fresh berries, Almond Milk ice cream or fresh whipped cream! Hey, it's your treat!
Recipe Notes
Enjoy the Journey!
Sue
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Gluten Free Lady www.glutenfreelady.com
