Healthy Black Bean Brownies
I don’t know about you but I am the type of person that wants to have some kind of dessert at the end of each day. I have been on a mission to find healthier desserts that replace the sugary, high calorie, processed ingredients in treats. This is not to say that I never have a regular brownie- I do, but to tell you the truth, I enjoy eating the healthy versions and love knowing the quality of ingredients in them. These fuel and benefit my body while getting me one step closer to my goals.
I know what you are thinking, GROSS! I thought the same thing at first but I had heard so much positive feed back on black bean brownies that I decided to give it a try! The real pass or fail test on my healthy recipes is my picky pants, brownie lover, gaining gains, baseball player husband… and he LOVES them! If that doesnt convince you, I don’t know what will.
Make these for your family and friends. My favorite thing to do is to have them try and guess what is in them after their first bite! They will all be shocked when you tell them.
This recipe requires an 8×8 baking pan and a food processor. You can use a blender if you don’t have a food processor but I highly recommend one for a smooth texture.
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup
pinch uncut stevia
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips. This should not be replaced or removed.
1. Pre-heat oven at 350 degrees
2. In a food processor, combine all ingredients except chocolate chips
3. Blend until completely smooth. You want to avoid any texture in the batter.
4. Place batter in an 8×8 baking pan and sprinkle chocolate chips over the top and bake for 15 minutes-20 minutes. You may want to bake slightly longer if you like them less undercooked.
5. Let them cool and then cut.
Serve warm or pop in the microwave for a 15-20 seconds before you eat.
Serving size= 1/12 of recipe
Macros: 11gC, 4gF, 2gP 86 calories.
This recipe is from Chocolate Covered Katie Blog.