Recipe – Black Bean Brownies

Prep Time

5 minutes

Cooking Time

25-30 Minutes

Yields

8 large or 16 small brownies

Prep Notes

Everything goes into the food processor except the chocolate chips and walnuts.
Those get stirred in.

Ingredients

  • 1 Egg
  • 1 1/2 cups Black Beans (1 15 oz can)
  • 1/2 Avocado
  • 1 Tablespoon Vanilla Extract
  • 1/2 cup Coconut Sugar
  • 3/4 cup unsweetened Cocoa (or Cacao) Powder
  • 1 teaspoon Coconut Oil
  • 1 teaspoon Baking Powder
  • 1/3 cup semisweet Chocolate Chips (I use Lily’s unsweetened dark chocolate chips – sweetened with stevia and erythritol, no sugar.)
  • 1/3 cup chopped Walnuts

Directions

  1. Preheat oven to 350 F.
  2. Spray, or rub lightly, an 8×8″ baking pan with coconut oil.
  3. Put all ingredients (except chocolate chips) into food processor and process until a soft batter forms.
  4. Fold in chocolate chips and chopped walnuts.
  5. Pour batter into prepared pan.
  6. Bake 25-30 minutes or until the center is set. (Use a toothpick to test it)
  7. Cool completely before slicing and serving

Notes

You can add 1 – 2 tsps of instant coffee for a mocha taste

Add 1/2 cup peanut butter or almond butter –
After the brownies are in the pan, Add little dollops of the nut butter all over the batter and swirl with a knife.

Add cinnamon to the dry ingredients to make Mexican Brownies… this also helps your body process the sugar in the chocolate chips.

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