Have you ever wondered if there's a healthier alternative to the sugar and fat-packed desserts we all love?? Well, as a matter of fact, there is! However, most people wouldn't believe that the secret recipe is... beans. Yup, beans! Not only do they replace the milk and flour in a recipe, but they also bring a whopping amount of fiber and protein! I've tasted cookies made from chickpeas that you would never know the difference! If you're not a beans fan, you'd be happy to know you can't even taste them! I even got the thumbs up from my unreasonably picky little brother! So, last night I was mega-craving some chocolate and decided to try out some for myself!
- 1- 15 oz can (~ 1 3/4 cups) black beans, rinsed & drained
- 3 tbsp coconut oil, melted
- 1/2 cup cacao powder** (or sub 3/4 cup cocoa powder)
- 2 flax eggs
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 cup organic cane or coconut sugar (if using larger crystals, grind in food processor to make finer crystals)
- 1.5 tsp baking powder
- Toppings of your choice! Try walnuts, vegan chocolate chips, or coconut (add the last 5 minutes to toast or after baking)
** I used cacao powder in this recipe because it is a less refined and processed version of cocoa powder. It has a slightly more bitter and strong taste than cocoa. If you only have cocoa, sub 3/4 cup cocoa for 1/2 cup cacao powder!
- Preheat oven to 350 degrees F
- Lightly grease a standard size muffin pan (12 slot).
- Thoroughly drain and rinse your black beans
- Prepare flax egg and add to blender with black beans
- Add remaining ingredients (besides toppings) and blend in blender or food processor until smooth. Scrape down sides until all is completely blended.
- If the batter is too thick, add a Tbsp or two of water and blend again. The consistency should be thick (think a little less thick than frosting) but not runny!
- Use a spoon to fill 12 slot muffin tin
- Sprinkle with toppings (optional)
- Bake for 20-25 minutes, checking at 20. The brownies will begin to pull away from the pan
- Remove from oven and let cool for 20 minutes. They can be fragile, so be careful removing from the tin! (If the insides are fudge-y, that's great! They're meant to be both crispy and creamy. And since they're vegan- no need to worry about eggs!)
- Store in the fridge for up to 5 days in an airtight container
- Enjoy!! Drizzle with peanut butter or Jason's chocolate hazelnut butter for an extra treat!
Serving size: 1 brownie
Calories: 150 calories | Carbs: 24 g | Fat: 6 g | Protein: 6 g | Fiber: 7 g | Sugar: 9 g