Yes, we made it to Friday! I have been holding onto this black bean brownie recipe for a few weeks now and I am excited to share it today.
Adding beans to my baked goods has been one of my favorite healthy hacks.
Not only does it add moisture and tenderness to the final product, you can cut the fat (like butter) and still feel like you aren’t missing out.
I will preface this saying these do not taste like your typical brownies out of a box. Yes, that version tastes like childhood nostalgia but as we know, they don’t have all the nutritious stuff we want to be putting in our body on the reg.
While these don’t have quite the same taste or texture, they are definitely a great sub for those of us craving something reminiscent of classic brownies but with a whole lot more on the nutrition front.
You feel good after eating these!
I added some walnuts for a little crunch and to up the omega-3 fats. I used coconut sugar to sweeten which is a lower glycemic alternative to regular sugar. While I prefer using cacao in this recipe, you can easily use cocoa as well.
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- 1 can black beans, drained
- 1/2 cup coconut sugar
- 2 tbsp coconut oil
- 3 eggs
- 1/3 cup cacao powder
- 1/2 cup walnuts, chopped
- Preheat oven to 350 F.
- Add rinsed beans, eggs, coconut oil, cacao powder and sugar to a food processor and blend until smooth.
- Line an 8 x 8 baking dish with parchment paper.
- Pour mixture into the baking dish and top with crushed walnuts
- Bake for 30-35 minutes and allow to cool before serving.
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