Black Bean Brownies
Who said it was impossible to get desserts without eating loads of sugars and unhealthy fats?
This black bean brownies recipe is the healthiest dessert ever and is actually almost like a healthy meal. As black beans are the main (and almost the only) ingredient in these brownies, it’s packed with good proteins, potassium, iron, magnesium, calcium, B6 vitamin and loads of fibres!!!
So you’d be crazy NOT to eat it
For this recipe, I used black turtle beans but you can substitue with adzuki or red kidney beans too! Just be careful to soak and rinse them well before cooking or to rinse them very well if you’re using canned beans. You don’t want to get the bloat that sometimes comes with eating beans
Finally the only fat in there is just a bit of unrefined coconut oil and you can also choose the sugar you want to use. Here I used xylitol and stevia because I kind of like them and think they are good sugar alternatives that are low GI and don’t spike your blood sugar. However, I know some of you hate them, so you can definitely replace them by dates or coconut sugar (or a mix of all the above) if you prefer.
Finally, I’ve tried different versions of this recipe: one plain, one with raspberries inside (as per picture), one with dark chocolate chunks inside (as per picture). They are all delicious but my favorite was with the raspberries. So good!
And if you like this kind of recipe, don’t forget to sign-up to receive your FREE recipe book below:
You can also check out my Raw Chocolate Bible (now $14.9 instead of $25)
Black Bean Brownies
What you need (serves 6)
2 cups of beans (or 2 cans), so about 400 grams (soaked and drained)
2 eggs (or chia eggs, or flax eggs. To make one chia egg, soak 2 tbsp of chia seeds in 6 tbsp of water overnight to get a gelatine-like consistency)
About 1/2 cup of your favorite sweetener. If you use dates, I recommend to soak them in hot water before adding to the mix. Adjust to taste.
3 to 4 tablespoons coconut oil.
About 1/2 to 3/4 cup cacao powder. Adjust to taste. (I used Purasana cacao powder)
1 pinch baking powder
1/2 teaspoon pink himalayan salt (I used Purasana Himalayan salt)
1 teaspoon vanilla powder
1 handful chopped pecans – optional
1 handful dark chocolate chunks (or chocolate chips) – optional.
1 cup raspberries – optional. If you use frozen raspberries, make sure to defrost them properly beforehand.
What you do
1. Preheat your oven to 180 degrees C (350 F).
2. Make sure your beans are really soft (well cooked) and rinsed very well too.
3. Blend all ingredients (except nuts and chocolate chips) in your high speed blender until well combined.
4. Grease your brownie pan.
5. Optional – add nuts, raspberries and / or chocolate chips into your brownie batter and stir with a spoon.
6. Pour your batter into your pan.
7. Optional – sprinkle extra nuts and chocolate chips on top.
8. Bake for about 20 minutes.
WARNING: allow those brownies to cool before eating. I know it’s tempting to try them straight away but the taste is actually much better when cooled.
If you find they are not sweet enough, you can always melt some coconut oil with some cacao powder and maple syrup (or favorite sweetener) and spread on top before putting in the fridge to set.