Yes, you heard right! Brownies made of black beans! Whoever discovered that you can supplement plant protein and dietary fiber for butter, sugar and flour is my hero! I have to admit, I was quite weary when trying this experiment but it honestly exceeded my expectations. A couple of months ago I first tried sweet potato brownies which are simply comprised of sweet potatoes, cacao powder, almond butter and maple syrup, but the consistency was more like fudge and less like cake style brownies. No- that’s not a complaint, but I was still on a mission to have a healthy brownie alternative that better encompassed one of my child past times.
I have a brownie baking pan, so I experimented with stuffing the brownies with almond butter in the center of each one. While I appreciate the dynamic element that the almond butter offered, I feel it affected the cook time and consistency of the batter and therefor would suggest using it as a drizzle on top of the brownies (which is easier for those that don’t have the brownie pan that I do).
Other food bloggers suggest adding chocolate chips to the recipe but I feel that takes away from the health element that the brownies are featuring. If you are using high quality cacao powder, this should not be a necessary addition.
serving size: 12
total time: 30 mins
- 2 tablespoons flax or chia seed, plus 6 tablespoons water
- 1 15oz can organic low sodium black beans, well rinsed (or 1.5 cups cooked black beans)
- 1/2 cup organic maple syrup
- 1/4 cup unrefined coconut oil
- 3/4 cup organic fair trade cacao powder
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- pinch sea salt
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- pinch sea sea salt
After the brownies have baked for at least 20 mins, prepare the drizzle by melting all ingredients over very low heat for 1-2 minutes. Remove from heat once all ingredients are evenly incorporated. Test that the brownies are done with a toothpick (or fork/knife if necessary). If the brownies are still soft in the center, allow to bake for 5 minutes. Remove from oven and drizzle the almond butter mixture on top. Allow to cool in the refrigerator for at least 30 minutes before cutting and serving.