Remember when you were little and you used to stand at the counter and wait for the brownie mix to be poured into the pan so that you could take the spoon and bowl and lick the rest? My brother and I used to fight over who would get the spoon and who would get the bowl, based on the batter ratio on each. We would then walk away with our tummies a little too full and our mom telling us not to spoil our dinners. Those are the memories that I always think of when I am making brownies now, and still to this day as adults when my brother is around, we will fight for who gets the spoon and who gets the bowl.
Luckily there are no more tummy aches because my new recipe for my healthy black bean brownies is filled with clean, nutrient dense ingredients and uses no refined sugar which means no sugar hang over!
These brownies are dense and super fudgy thanks to the black beans that act as a thick binding agent, and the rich chocolate flavor from the pure cocoa powder. They also require no flour which is a win in my book because that is one less ingredient needed! These will keep in the fridge for a week ( if your clan can retain themselves from pouncing on them the minute they come out of the oven!) Don’t plan on freezing these as the texture will change and you won’t get that nice fudge like texture but instead a drier more dense cake texture.
1 can of black beans rinsed well
1/2 cup of lakanto monk fruit sweetener( or honey or coconut sugar)
1/3 cup melted olive or coconut oil
1 tablespoon vanilla
1/4 cup cocoa powder
1-2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Optional: 1/3 cup Chopped nuts or chocolate chips
1. In a good processor add the black beans, coconut oil and 1/4 a cup of the lakanto sugar and blend until smooth
2. Add in the cocoa powder, baking soda and powder, salt, and the rest of the sweetener and blend until smooth
3. Lastly, add your eggs, it will be a creamy slightly liquid mixture
4. Mix in your chips or nuts and then place into a well greased or parchment lined 8x8 tin and bake at 350 for 25 minutes ( checking half way through!) Cool and then cut!