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A friend asked me for a healthy brownie recipe a couple weeks ago. Healthy brownies? That is music to my ears! I knew if I was going to get “healthy” brownies, I needed to start with black beans, so away I went. I tried a couple different recipes, most called for some type of flour, or had a long list of ingredients and steps, but I wanted simple, and fast. Of course, healthy, and chocolate-y, too!
After following recipes for the first couple of batches, I decided to throw the recipes out the window and start playing. In front of me were a can of black beans, coconut oil, eggs, sugar, cocoa powder, peanut butter, vanilla extract, and my food processor. No flour or hand mixer anywhere in site. Everything went in the food processor, then into an 8 x 8 baking dish, and baked for 25 minutes. Then the hard part — waiting for them to cool!
These have sugar added, so I wouldn’t go all out and say these are great for you, but I can assure you they are better for you than most brownie recipes out there. The ingredients are simple, and there’s plenty of protein and fiber filling each bite. Do they taste just like regular brownies? Not exactly. Taste, yes, very similar, but the texture is just a little different. Did that stop my two and four year old from eating every last crumb of their special treat? Not for one second. :)
You could easily adapt this recipe to your liking. I’m listing my favorite recipe so far, which has peanut butter added but it is completely optional. I’ve made it with it and without it, and it’s good either way. Next I want to try adding a teaspoon, or two, of instant espresso! How about a black bean espresso brownie with your morning cup of joe? I could wake up to that! You could add Barlean’s Chocolate – Raspberry Omega Swirl, walnuts, coconut, chocolate protein powder, the options are endless! I made one batch of these and replaced the eggs with chia eggs (for each egg, 1 tbsp of chia seeds + 3 tbsp water, mix together constantly for one minute, then let it sit for 2 more minutes before adding), which worked great! I think it’s safe to say, you can’t mess this one up.
Enjoy!
| Black Bean Brownies |
|
- 1 – 15 oz can black beans (about 1 1/2 cups), drained and rinsed
- 3 eggs
- 1/4 cup cocoa powder
- 1/4 cup peanut butter (optional)
- 1/2 cup sugar
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- Preheat the oven to 350.
- Add all the ingredients, except the chocolate chips, to a food processor.
- Mix until it’s smooth, about one minute.
- Then add the chocolate chips and pulse a few times until they are incorporated.
- Pour the batter into a greased 8 x 8 glass dish and bake for 25 minutes.
- Check to make sure they are done by sticking a toothpick into the center of the brownies. If it’s clean when you remove it, they are done. If it’s still wet, then put them back in for a couple minutes.
- Let them cool for 10 minutes before cutting and serving.
12 comments… read them below or add one
Just made these tonight!! Super yummy and fudgy. I threw on some coconut on the top. They are hitting my pregnancy craving spot on!
Just made my second batch of these tonight. I’ve made another black bean brownie recipe before and my son didn’t care for them, but he really likes these. I can’t tell him about the beans yet…. I’ll just let him enjoy them for now
Thanks again for another great recipe!
Tried these last night. Is there a way to get past the bean aftertaste? Add more sweetener? I like the idea of using the beans as a flour substitute but half our household didn’t like.
Hi Jay, sorry to hear these didn’t work for you. I haven’t noticed a bean after taste, but a little more sugar or peanut butter might help, and a few extra chocolate chips never hurts.
YUM! Is there a substitute for the coconut oil? I have all ingredients but that!
You could use Canola Oil, I prefer coconut for the health benefits. Enjoy!
I made these for the second time last night and can’t get enough of them (hello pregnancy cravings)! The first time I made them with 1/8 c sugar-free peanut butter, the second time without peanut butter and honestly I didn’t taste much of a difference. Both times I substituted olive oil for the coconut oil since that’s what I had in the house and they still turned out great! Even my healthfood-averse husband likes them , especially when topped with berries (and vanilla ice cream- whoops!). Thank you for this healthier alternative! P.S. Unlike traditional brownies I prefer these cold rather than warm.
So glad you, your husband, and baby, have enjoyed these!!
These sound amazing, and look delicious too! I just have to point out, as a Registered Dietitian, that coconut oil has 10 times the saturated fat than canola oil! Canola oil has great MUFA/PUFA qualities. Can’t wait to try this recipe, I’ll probably use canola oil, though
Hi Sara, everything I’ve read says coconut oil is okay — even though it is high in saturated fat. I use it in moderation, and it adds so much flavor.
http://articles.mercola.com/sites/articles/archive/2003/09/13/coconut-oil-part-three.aspx
I made traditionally brownies for the first time last week and nearly died when I realized how much sugar went in them! Felt like brownies again this morning but wanted a healthier option so went straight to your blog and searched, knowing I’d probably find something!
No black beans at home but will go and get some today and make the brownies tomorrow. I assume I can substitute with dried beans?
Will be making Quinoa balls as treat for today instead while the beans are soaking
I know what you mean — the chocolate lover in me needs brownies every once in a while but regular recipes are so high in sugar and fat, and are more complicated to make. Once you soak the beans, they should work great in this recipe!
Let me know what you think! Have a great day!