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Black Bean Brownies

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Loaded with fiber and protein, these flourless black bean brownies are a healthier alternative to the sugary classic.

Ingredients

Scale
  • 1 can (540 ml) black beans, drained and rinsed
  • 3 eggs
  • 3/4 cup coconut sugar (can sub for organic brown sugar)
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup slivered almonds for toppings

Instructions

  1. Preheat oven to 350 degrees.
  2. In a blender or food processor, blend black beans on high till smooth.
  3. Add in the remainder of the ingredients and blend till fully combined.
  4. Pour the mixture in a parchment paper lined 8×8 inch baking pan and sprinkle slivered almonds on top. Make sure the parchment paper is longer than the baking pan to be able to easily remove the brownies.
  5. Bake for 35-40 minutes. Once done, let fully cool before removing from pan.
  6. Cut into 16 mini pieces or 12 larger brownies.
  7. Bon appetit!

Notes

  • Stores in the fridge for up to 7 days or in the freezer for 3 months.
  • For a vegan option, sub 2 flax eggs for regular eggs.
  • For a more fudgy brownie, use 2 eggs instead of 3.
  • Topping options are endless. Swirl peanut butter on top, add some fruit, chocolate chips or different kind of nuts!

Find it online: https://kristeenamichelle.com/2017/08/17/black-bean-brownies/