So, you’ve probably heard of black bean brownies before. However, just like “therapist”, black bean brownie is not a protected title. There are just as many varieties of recipes as there are hits for “black bean brownie” on google. Some have flour, some barely contain beans, some are full of sugar to disguise their “healthy-ness.” However, I hope this recipe, which I created as a modified version of the White Bean Blondies, is deserving of Black Bean Brownie certification.
Flourless Black Bean Brownies
Containing no flour, milk and artificial sweeteners, these are some delicious, not-too-sweet, made from scratch brownies. Sure, they’re no brownie mix brownies, but they’re chock full of fibre and protein and make a legit breakfast, their health power makes them versatile; these aren’t just for dessert.
1 can of black beans, rinsed and drained
2 large, heaping tablespoons of coconut oil
1 cup of walnuts (optional, but, seriously, choose this option, walnuts are delicious and contain omega-3 fatty acids, the great kind of fat)
3 tbs Fry’s Cocoa Powder
3 tbs natural maple syrup or honey (you can add more depending on the size of your sweet tooth. These days things taste very sweet to me and, considering that I’ll be adding chocolate chips, I decided to add minimal sweetener to the batter)
1 tsp vanilla extract
1/3- 1/2 cup chocolate chips or carob chips
Preheat oven to 350 degrees F. In a food processor, mix together all of the ingredients except the eggs and chocolate chips. In a medium bowl, add eggs and chocolate chips to the rest of the ingredients. Grease either a muffin tin or a small pan. I chose a mini muffin tin to make “two-bite brownies”. Add the mixture to the pan or tin and insert into the oven for 30 minutes.
Allow to cool and serve with a nice cool glass of almond milk, chai tea or morning coffee!